Recipe: Sangria

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.


2 oranges
1 lemon
¼ cup superfine sugar
750 ml wine (one bottle)
¼ cup orange liqueur such as triple sec


  1. Chill the wine
  2. Juice one orange
  3. Slice the other orange and the lemon 
  4. Add the sliced fruit and sugar to a large pitcher.
  5. Gently mash the fruit with a wooden spoon to release the juice and dissolve the sugar, but do not totally crush the citrus slices.
  6. Stir in the orange juice, liqueur, and wine.
  7. Refrigerate for at least 2-8 hours, preferably closer than 8 than to 2 hours.
  8. 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.

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