Sangria III

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.

• Ready In: 4 hrs 35 mins
• Serves: 6

Ingredients

• 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

Directions

1. Bring sugar and water to a boil, stirring until sugar is dissolved, then boil over moderately high heat 5 minutes.
2. Cool syrup to room temperature and pour over fruit in a small bowl.
3. Chill, covered, 4 hours.
4. Drain fruit in a large sieve set over another bowl and reserve fruit and syrup separately.
5. Fill a large glass pitcher one-fourth full with ice and add wine, fruit, and 1 cup syrup (save leftover syrup for another use).
6. Stir wine, gently mashing fruit with a wooden spoon, then add sparkling water to taste, starting with 1 cup.
7. Serve sangría in wineglasses with 1 or 2 slices of fruit in each glass.