Sangria – The Real Thing
This Spanish inspired summer punch is one of the great classics. Unfortunately it is often adulterated with too much sugar, too many fruits and is then diluted with soda water. Here is the ‘proper’ recipe. Smooth and mellow, especially if well chilled.
YOU WILL NEED
- 2 large juicy oranges, washed, one orange sliced and the remaining orange juiced
- 1 large lemon, washed and sliced
- ¼ cup (60 g) sugar
- ¼ cup (60 ml) Orange Liqueur or frozen orange concentrate
- 750 ml bottle inexpensive, fruity, medium-bodied red wine, well chilled e.g. Merlot
Add sliced orange, lemon and sugar to a large jug, mash gently with a wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves. Allow to stand for a minute. Stir in orange juice, Orange Liqueur, and wine, refrigerate for at least 2 hours.
Before serving, add a tray of ice cubes and stir briskly to distribute settled fruit and pulp, serve immediately.