The Best Sangria

Adapted from Cook's Illustrated magazine

Serves 4

I keep looking longingly at my deck and wondering if it will ever be warm enough to sit outside. When it is - if it is - I will invite Meg and Amy over and make a pitcher of this great sangria, and we can eat chips and guacamole and talk about how horrible this past winter was.

2 large juice oranges: one orange sliced, one orange juiced
1 large lemon, sliced
1/4 cup granulated sugar
1/4 cup Triple Sec (Bols is my favorite; if you can find it, buy it; it's great in margaritas)
1 bottle inexpensive, fruity, medium-bodied red wine (I use Merlot, which was recommended in the magazine)

Wash the oranges and lemon. Add sliced orange and sliced lemon and sugar to a large pitcher; mash gently (so as not to crush the fruit) with a wooden spoon until the fruit releases some juice and the sugar dissolves. Stir in orange juice, Triple Sec, and wine. Refrigerate for at least 2 and up to 8 hours.

Before serving, add 6 to 8 ice cubes, and stir. Serve immediately. This won't last long.

Print Recipe.