The Best Sangria

Adapted from the May/June 1998 Issue of  Cook's Illustrated Magazine

The Best Sangria
Adapted from the May/June 1998 Issue of  Cook's Illustrated Magazine

Serves 4

2 large juice oranges: one orange sliced, one orange juiced; both oranges washed
1 large lemon, washed and sliced
1/4 cup granulated sugar - if you can find finely granulated sugar, use it (India Tree Caster or Domino Pure Cane Extra Fine Granulated).
1/4 cup Triple Sec 
1 bottle inexpensive, fruity, medium-bodied red wine (Cook's Illustrated recommended Merlot)

Put the sliced orange and sliced lemon in a large pitcher. Add the sugar and mash gently with a wooden spoon to release some juice from the fruit without pulverizing it. The sugar should dissolve.  This will take less time if you use the finely granulated sugar - 

Add the orange juice, Triple Sec, and wine to the pitcher. Stir to mix well and refrigerate from 2 to 8 hours.

Before serving, add 6 to 8 ice cubes, and stir to remix the ingredients. Serve immediately. This won't last long.