Many people drink Sangria only when dining at a Mexican restaurant, or perhaps as their Sunday brunch beverage.
But it’s a wonderful option anytime during the sometimes-sweltering summer months. It can be used as a satisfying thirst quencher, or as a companion to barbecued fare.
Here’s an easy-to-make version that gives you the option of including one of your favorite wines in the mix. This recipe makes about 4 servings.
* 2 large oranges, washed (one orange sliced, one orange juiced)
* 1 large lemon, washed and sliced
* 1/4 cup sugar
* 1/4 cup Triple Sec
* 1 (750-ml.) bottle of fruity, medium-bodied red wine (such as California Zinfandel, Sangiovese or Merlot), chilled
1. Place sliced orange, lemon and sugar in large pitcher.
2. Mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves (about 1 minute).
3. Stir in orange juice, Triple Sec and wine.
4. Refrigerate for at least 2 hours, and up to 8 hours.
5. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp, then serve immediately.