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Prep Time: 4 Minutes Cook Time: 5 Minutes |
Ready In: 9 Minutes Servings: 6 |
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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. 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.
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