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For a robust, sweet-tart sangria recipe, we started with cheap wine, which actually makes a better sangria than the expensive stuff. We experimented with untold varieties of fruit to put in our sangria recipe 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 we found that here, as with the wine, cheaper was just fine, this time in the form of triple sec.
- 2 large juice oranges, 1 cut into ¼-inch-thick slices, 1 juiced
- 1 large lemon, cut into ¼-inch-thick slices
- ¼ cup sugar
- 2 tablespoons Triple Sec
- 1 (750-ml.) bottle fruity white wine (medium-bodied), chilled (see above note)
- 6 - 8 ice cubes
- Add orange and lemon slices and sugar to large pitcher; mash gently with wooden spoon until sugar dissolves and fruit releases some juice but is not completely crushed, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2 and up to 8 hours.
- Before serving, add ice cubes and stir briskly to redistribute settled fruit and pulp; serve immediately.
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