White Sangria (Cook's Illustrated)
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 1/4-inch-thick slices, 1 juiced
1 large lemon, cut into 1/4-inch-thick slices
1/4 cup sugar
2 tablespoons Triple Sec
1 (750-ml.) bottle fruity white wine (medium-bodied), chilled (see note below)
6 - 8 ice cubes
1. 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.
2. Before serving, add ice cubes and stir briskly to redistribute settled fruit and pulp; serve immediately.
Note: 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 2 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. A Pinot Grigio or an un-oaked Chardonnay are the best choices for this recipe.
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