If you are on the hunt for an easy and amazing sangria recipe for your Holiday gathering, then look no further! This Simple Sangria is exactly what you and I have been looking for!
There are so many sangria recipes out there on the interwebs and I’ve tried a couple in the past. All were good, but went a little overboard on the fruits and even lettuce LOL. This year I am hosting a Christmas Cocktail Party and I wanted something refreshing, easy and tasty too!
Well Cook’s Illustrated did not disappoint. My version is doubled from the original but I suggest if you are having a large number of people over to double it again! People will no doubt be having seconds of this Simple Sangria. Check out a few tips for this recipe below.
Simple Sangria Tips:
- No need to splurge on the good wine. Cheap wine works great for this recipe.
- There is also no need to splurge on the expensive orange liqueur, triple sec works for this recipe just perfectly.
- The longer sangria sits the more smooth and mellow it gets. It’s best to let this chill in the fridge over night but if you can’t, 2 hours is the absolute minimum for this recipe.
- Use large, heavy and juicy oranges and lemons for the best flavor.
- If you can’t find superfine sugar use the same amount of granulated sugar and process in a food processor for 30 seconds.
Yield 8 servings
- 4 large oranges, 2 sliced, 2 juiced (should have 1 cup juice)
- 2 large lemons sliced
- ½ cup superfine sugar
- 2 750-ml. bottle fruity wine such as Merlot
- ½ cup triple sec
- 12-16 ice cubes
- Add sliced oranges, lemons and sugar in a large pitcher. Mash fruit with a muddler or wooden spoon until fruit releases some of its juices and sugar is dissolves, about 1 minute.
- Stir in orange juice, wine and triple sec and refrigerate for at least 2 hours or up to 8 hours.
- When ready to serve, add ice cubes and stir to distribute the fruit and pulp. Serve immediately.
The longer sangria sits the more smooth and mellow it gets. It's best to let this chill in the fridge over night but if you can't 2 hours is the absolute minimum for this recipe.