Prep 10 mins
Cook 8 hrs
This Cook's Illustrated recipe was a hit at our last summer party.
- 1 large orange, juiced
- 1 large orange, sliced
- 1 large lemon, sliced
- 59.14 ml sugar
- 59.14 ml triple sec
- 750 ml merlot
- Add sliced orange, lemon and sugar to a large pitcher.
- Mash until juice is released but fruit is not crushed.
- Stir in orange juice, Triple Sec and wine.
- Refrigerate for at least 2 hours but 8 is best.
- Stir and serve with ice.