The Best Sangria Recipe #64855
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. From America's Test Kitchen
by Kimke
2¼ hours | 2¼ hours prep
SERVES 4
- 2 large oranges, washed,one orange sliced,remaining orange juiced
- 1 large lemon, washed and sliced
- 1/4 cup sugar
- 1/4 cup triple sec
- 1 (750 ml) bottle inexpensive fruity medium-bodied red wine, chilled
- Add sliced orange and 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.
- Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 64855 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars