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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fruit-filled pitchers of sangría appeared at lots of parties in the '60s, and we ran many recipes for it. 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 |
about 1 1/2 cups chilled sparkling water |
Directions:
1. Bring sugar and water to a boil, stirring until sugar is dissolved, then boil over moderately high heat 5 minutes. Cool syrup to room temperature and pour over fruit in a small bowl. Chill, covered, 4 hours.
2. Drain fruit in a large sieve set over another bowl and reserve fruit and syrup separately.
3. Fill a large glass pitcher one-fourth full with ice and add wine, fruit, and 1 cup syrup (save leftover syrup for another use). Stir wine, gently mashing fruit with a wooden spoon, then add sparkling water to taste, starting with 1 cup.
4. Serve sangría in wineglasses with 1 or 2 slices of fruit in each glass.
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