White Sangria
- 2 large juice oranges, 1 cut into ½ inch thick slices, 1 juiced
- 1 large lemon, cut into ¼ inch thick slices
- ¼ cup sugar
- 2 tablespoons Triple Sec
- 1 (750ml) bottle fruity white wine (medium bodied), chilled (see note below)
- 6 – 8 ice cubes
Add orange and lemon slices and sugar to large pitcher. Mash gently with a 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. (I sometimes make the muddle 1 a day ahead and usually refrigerate for at least 6 hours – I found that double the fruit can last many bottles of wine!)
Before serving, add ice cubes and stir briskly to redistribute settle fruit and pulp, serve immediately. ( I have never used ice cubes, I just keep adding chilled bottles of white wine to the punch bowl)
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 the 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. I use a Spanish Roja – not an expensive one.
(Cook’s Illustrated)