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The Best Sangria

The longer sangria sits before drinking, the more smooth and mellow itwill taste. A full day is best, but if that?s impossible, give it anabsolute minimum of two hours to sit. Use large, heavy, juicy orangesand lemons for the best flavor. Doubling or tripling the recipe is fine,but you?ll have to switch to a large punch bowl in place of the pitcher.An inexpensive Merlot is the best choice for this recipe.

2

large

juice oranges, washed; one orange sliced; remaining orange juiced

1

large

lemon, washed and sliced

1/4

cup

granulated sugar

1/4

cup

Triple Sec

1

bottle inexpensive, fruity, medium-bodied red wine (750 milliliters), chilled

1

Add sliced orange, lemon, and sugar to large pitcher; mash gently

2

with wooden spoon until fruit releases some juice, but is not totally

3

crushed, and sugar dissolves, about 1 minute. Stir in orange juice,

4

Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.

5

Before serving, add 6 to 8 ice cubes and stir briskly to distribute

6

settled fruit and pulp; serve immediately.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

101.25

Calories From Fat (0%)

0

% Daily Value

Total Fat 0g

0%

Saturated Fat 0g

0%

Cholesterol 0mg

0%

Sodium 0.13mg

<1%

Potassium 0.25mg

<1%

Total Carbohydrates 17.31g

6%

Fiber 0g

0%

Sugar 12.48g

 

Protein 0g

0%