Adapted from The Cook's Illustrated Cookbook, 2011, page 804 and appearing in Cook's Illustrated in May 1998 as "The Best Sangria". Prepared for dinner on Sunday, September 9, 2012.
Serves 2-4.Choose a fruity red wine but don't spend a lot of money on it. Merlot is a good choice. Granulated sugar can be used in place of superfine.
Ingredients
2 oranges
1 lemon
¼ cup superfine sugar
750 ml wine (one bottle)
¼ cup orange liqueur such as triple sec
1 lemon
¼ cup superfine sugar
750 ml wine (one bottle)
¼ cup orange liqueur such as triple sec
Instructions
- Chill the wine
- Juice one orange
- Slice the other orange and the lemon
- Add the sliced fruit and sugar to a large pitcher.
- Gently mash the fruit with a wooden spoon to release the juice and dissolve the sugar, but do not totally crush the citrus slices.
- Stir in the orange juice, liqueur, and wine.
- Refrigerate for at least 2-8 hours, preferably closer than 8 than to 2 hours.
- Before serving, add 6-8 ice cubes and stir vigorously.
The ingredients ready to mix: sliced orange, sliced lemon, sugar, juice of one orange, orange liqueur, and an inexpensive merlot. |
No comments:
Post a Comment