The Best Sangria

Adapted from the May/June 1998 Issue of  Cook's Illustrated Magazine

If you don't have a complete library of Cook's Illustrated Magazine, I highly recommend your subscribing to www.cooksillustrated.com.  It's very user-friendly, and you will have a great time perusing all the old issues.

Serves 4

I keep looking longingly at my deck and wondering if it will ever be warm enough to sit outside. When it is - if it is - I will invite Meg and Amy over and make a pitcher of this great sangria, and we can eat chips and guacamole and talk about how horrible this past winter was.

The Best Sangria
Adapted from the May/June 1998 Issue of  Cook's Illustrated Magazine

2 large juice oranges: one orange sliced, one orange juiced; both oranges washed
1 large lemon, washed and sliced
1/4 cup granulated sugar - if you can find finely granulated sugar, use it
1/4 cup Triple Sec (Bols is my favorite; if you can find it, buy it; it's great in margaritas too)
1 bottle inexpensive, fruity, medium-bodied red wine (I use Merlot, which was recommended by Cook's Illustrated)

Put the sliced orange and sliced lemon in a large pitcher.  Add the sugar and mash gently with a wooden spoon to release some juice from the fruit without pulverizing it.  The sugar should dissolve.  This will take less time if you use the finely granulated sugar.

Add the orange juice, Triple Sec, and wine to the pitcher. Stir to mix well and refrigerate from 2 to 8 hours.

Before serving, add 6 to 8 ice cubes, and stir to remix the ingredients. Serve immediately. This won't last long.

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