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Carianna in WA

REC: Cook's Illustrated Best Sangria

Veteran Member
797 posts
Joined: Dec 12, 2005


Posted to Thread #21223 at 3:29 pm on Dec 18, 2011

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 fruity medium-bodied red wine

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, stir briskly with a spoon to redistribute fruit and pulp.

My tweaks: I usually add another 1/4 cup freshly squeezed lemon juice to the mixture and the original recipe calls for you to add ice cubes to it, but I never do.

"There's treasure everywhere!"
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