Name: The Best Sangria
Total time: 2 h 10 min
Cuisine: Spanish & PortugueseEurope
Ingredients: 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, fruit, medium-bodied red wine (750 milliliters), chilled

Why This Recipe Works

For a robust, sweet-tart sangria recipe, we started with cheap red wine, which actually makes a better sangria than the expensive stuff. We experimented with untold varieties of fruit to put in our sangria recipe and finally concluded that simpler is better. We preferred the straightforward tang of citrus in the form of oranges and lemons and we discovered that the zest and pith as well as the fruit itself make an important contribution to flavor. Orange liqueur is standard in recipes for sangria, and after experimenting we found that here, as with the wine, cheaper was just fine, this time in the form of triple sec.

Before You Begin

The longer sangria rests before serving, the smoother and mellower it will taste. Give it an absolute minimum of 2 hours and up to 8 hours if possible. Use large, heavy, juicy oranges and 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.

Instructions

Add sliced orange, lemon, and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. 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 briskly to distribute settled fruit and pulp; serve immediately.