Here is the thread that originally posted the recipe, in case you want even more ideas:
http://www.cookinglight.com/vbb/newr...threadid=15479
Here is the article
and recipe form Cook's
Illustrated. You will LOVE this!
The best
sangria is based on cheap wine
and uses oranges
and lemons as the only fruit.
The challenge: Many people mistake
sangria for an unruly collection of fruit awash in a sea of overly sweetened red wine. There’s also the premade
sangria sold in liquor stores, which is at once sugary, watery,
and flavorless—a poor substitute for Hi-C. What we were after was a robust, sweet-tart punch.
The solution: Because we thought the wine would be the most important contributor to our end product, we assumed that better wine would make a better punch. But after experimenting with a higher-priced wine ($16.99 a bottle), we discovered that cheaper actually tasted better. Consultations with Spanish restaurateurs
and wine merchants bore this out from an economical point of view. They argued that the sugar
and fruit called for in
sangria throw off the balance of any wine used, so why spend a lot on something that was carefully crafted?
We experimented with untold varieties of fruit to put in our
sangria 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 with some expensive brands, such as Cointreau
and Grand Marnier, we found that here, as with the wine, cheaper was just fine, this time in the form of Triple Sec. Fortification with any other alcoholic beverage, from gin, to port, to brandy, simply gave the punch too much punch. What we wanted,
and what we now had, was a light, refreshing, very drinkable drink.
For good measure: As suggested in some recipes, we found that
sangria benefits from a rest in the refrigerator before being served to blend
and mellow the flavors. Eight hours allowed for the best developed flavors, but two hours was adequate.
THE BEST
SANGRIA
Serves 4
The longer
sangria sits before drinking, the more smooth
and mellow it will taste. A full day is best, but if that’s impossible, give it an absolute minimum of two hours to sit. 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.
2 large juice oranges, washed; one orange sliced; remaining orange juiced
1 large lemon, washed
and sliced
1/4 cup sugar
1/4 cup Triple Sec
1 750 milliliter bottle inexpensive, fruity, medium-bodied red wine, chilled (see above)
1. Add sliced orange
and 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.
2. Before serving, add 6 to 8 ice cubes
and stir briskly to distribute settled fruit
and pulp; serve immediately.
May, 1998
Original article
and recipes by Adam Ried
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