Sangria has evolved into one of my specialties. I have refined my recipe over the years into one of the most delicious nectar I’ve tasted anywhere in my travels. Nowadays, I never have a dinner party without making a double batch. Even friends who don’t like alcohol love my Sangria (which makes for even more entertaining parties).
So it was with a bit of skepticism that I undertook a recipe self-confidently called Best Sangria, using oranges and lemons as the only fruit. One orange and the only lemon are added as slices, while the second orange is juiced. The citric-acid is then used to dissolve the sugar (ingenious idea). Then add the wine and just 1/4 cup of triple sec. Finally, let it chill for between 2 and 8 hours. It’s really that simple; just five ingredients.
This is a simple interpretation of Sangria, very close to it’s original Spanish roots. Overall: 3-1/2 stars.
- This sangria has too many slices cluttering up the pitcher; which is both good and bad. Assuming you have a big-enough pitcher, you only need to be careful to drink it all in one day. On the first day, the rinds give a nice complexity, but by the second day the rind-flavor becomes too over powering and bitter. This is only an issue because I usually make a double-batch, expressly because I usually want “leftovers.”
- Slicing such a large portion of the citrus inevitable leads to more seeds floating about. Nobody like seeds floating in their sangria.
- The citrus simplicity of this recipe is one interpretation of sangria, but I miss the apples.
- With just wine and 1/4 cup of Triple Sec, this recipe is quite tame.
Rating: 3-1/2 star.
How much work? Low.
How big of a mess? Low.
Started: 4:00 pm. Cocktail Hour: 7:00.
Tomorrow I will write about my own version of Sangria.