SERVES 4
Although this punch hails from Spain, it has become a mainstay on Mexican restaurant menus and pairs well with the country’s spicy dishes. 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 two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. If you can’t find superfine sugar, process an equal amount of regular sugar in a food processor for 30 seconds. Doubling or tripling the recipe is fine, but you’ll have to switch to a large punch bowl in place of the pitcher. An inexpensive Merlot is the best choice for this recipe.
2 |
large juice oranges, washed; one orange sliced, remaining orange juiced (see note) |
1 |
large lemon, washed and sliced (see note) |
¼ |
cup superfine sugar (see note) |
1 |
(750-milliliter) bottle inexpensive, fruity, medium-bodied red wine, chilled (see note) |
¼ |
cup triple sec |
1. Add the sliced orange and lemon and the sugar to a large pitcher. Mash the fruit gently with a wooden spoon until the fruit releases some juice, but is not totally crushed, and the sugar dissolves, about 1 minute. Stir in the orange juice, wine, and triple sec; refrigerate for at least 2 hours or up to 8 hours.
2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute the settled fruit and pulp; serve immediately.