Recipe by Galley Wench
This is the perfect answer to those that can't drink red wine. According to Cook's Illustrated the best sangria is based on cheap wine and fresh juicy fruit! Cooking time includes chilling! This recipe works equally as well with a red wine!
Top Review by Boomette
I tried this sangria with red wine cause that's what my mother had. I added 2 big tablespoon of cointreau (taste the same of triple sec). At first, I wanted to omit the sugar. But after I tasted it, I decided to add it but maybe less than 1/4 cup. This sangria was great. Thanks GW. Made for Please Review My Recipe
- 2 large juicey oranges, 1 cut into 1/4-inch-thick slices, 1 juiced
- 1 large lemon, cut into 1/4-inch-thick slices
- 1⁄4 cup sugar
- 2 tablespoons triple sec (or Grand Marnier)
- 1 (750 ml) bottlefruity white wine, chilled (medium-bodied)
Directions See How It's Made
- To a large pitcher add orange and lemon slices together with the sugar and mash gently with wooden spoon for approximately 1 minute (sugar should be dissolved).
- Stir in orange juice, Triple Sec, and wine and refrigerate for a minimum of 2 hours -- a full day is best!
- Before serving, add ice cubes and stir briskly to redistribute settled fruit and pulp.