THE BEST SANGRIA
From choclytcandy 14 years agoIngredients
- 2 large juice oranges , washed; one orange sliced; remaining orange juiced shopping list
- 1 large lemon , washed and sliced shopping list
- 1/4 cup granulated sugar shopping list
- 1/4 cup triple sec shopping list
- 1 bottle inexpensive, fruity, medium-bodied red wine (750 milliliters), chilled shopping list
How to make it
- NOTE:
- The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that’s impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you’ll have to switch to a large punch bowl in place of the pitcher. An inexpensive Merlot is the best choice for this recipe.
- 1. Add sliced orange, lemon, and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
- 2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.
People Who Like This Dish 2
- ttaaccoo Buffalo, NY
- boosan21 Pleasant Valley, CT
- choclytcandy Dallas, Dallas
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments