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White Sangria

Name: White Sangria
Total time: 2 h 10 min
Ingredients: 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 above note); 6 - 8 , ice cubes

Appears in Cook's Illustrated May/June 2006

The best sangria is based on cheap wine and uses oranges and lemons as the only fruit.

YIELD 4

TIME 10 minutes, plus 2 hours chilling

Why This Recipe Works

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Gather Your Ingredients

1 large lemon, cut into 1/4-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

Key Equipment

Before You Begin

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.

Instructions

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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