17
Aug
10

The Best Sangria

Saturday was so hot and drippy I didn’t bother going to the farmers market.  I’m not one to complain about the weather. Lately I’ve come close.

This sangria helped tremendously. Before eating the Thai Chicken and Shrimp Noodle Salad in the previous post, I poured everyone a glass of this deliciously cold, partly sweet and partly tart, sangria. Even though our yard is burnt to a crisp and mornings are ridiculously muggy, this sangria made me happy it’s still August.

According to Cook’s Illustrated, the key to fantastic sangria is rest. A few hours in the refrigerator makes all the difference. Use inexpensive, medium-bodied wine, like Merlot. Sangria is doctored up with fruit and sugar, so there’s no reason to spend much money on the wine. It is important, however, to have the right balance of citrus. A ratio of 2 oranges to 1 lemon works best.  Orange liqueur, preferably  Triple Sec, gives the sangria dimension.

Everyone who tries this sangria loves it. It’s summer — and relief — in a glass.

The Best Sangria
Cook’s Illustrated, Summer 2008

2 large juice oranges, washed; 1 sliced, 1 juiced
1 large lemon, washed and sliced
1/4 cup sugar
1/4 cup Triple Sec
1 750 milliliter bottle inexpensive, fruity, medium-bodied red wine, such as Merlot, chilled

Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, ans sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours (anything past 8 hours won’t improve the sangria).

Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.

Makes 4 glasses



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