Prep 4 hrs 30 mins
Cook 5 mins
This version of Sangria appeared in the August issue of Gourmet Magazine in 1961. Fruit-filled pitchers of sangria appeared at lots of parties in the '60s. Macerating the fruit in a sugar syrup first makes this one particularly flavorful.
- 1 1⁄2 cups sugar
- 1 cup water
- 1 navel orange, thinly sliced
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- 4 cups dry red wine
- 1 1⁄2 cups chilled sparkling water, about
- Bring sugar and water to a boil, stirring until sugar is dissolved, then boil over moderately high heat 5 minutes.
- Cool syrup to room temperature and pour over fruit in a small bowl.
- Chill, covered, 4 hours.
- Drain fruit in a large sieve set over another bowl and reserve fruit and syrup separately.
- Fill a large glass pitcher one-fourth full with ice and add wine, fruit, and 1 cup syrup (save leftover syrup for another use).
- Stir wine, gently mashing fruit with a wooden spoon, then add sparkling water to taste, starting with 1 cup.
- Serve sangría in wineglasses with 1 or 2 slices of fruit in each glass.
This is like a sweet wine spritzer with fruit. Was very good. I`m used to my Sangria a bit stronger. Made with brandy, triple sec and OJ.