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Traditional Sangria
I love Sangria, especially in the summer. It is the perfect complement to spicy food or Mediterranean dishes. It also goes great with everything that comes off the grill. I vary the red wine depending on the dish, using a lighter wine with seafood, a bit more fruitier wine with chicken and poultry, and a really robust red with beef and other strongly flavored dishes. Adjust the sugar as needed depending on your taste and the wine used. Make sure all of your ingredients are well chilled before starting as Sangria is best very cold. I serve with ice cubes made from wine or else plastic drink coolers to make sure the Sangria does not get diluted by melting ice.
1 1/2 cups rum
1/2 cup white sugar
1 thinly sliced orange
1 thinly sliced lemon
1 thinly sliced lime
1 bottle dry red wine
1 cup freshly squeezed orange juice
Mix together the rum and sugar in a large glass pitcher until the sugar dissolved. Add the sliced fruit. Let sit for at least 2 hours and up to 6 hours in the refrigerator. Right before serving, add the red wine and orange juice. Stir well and serve chilled.
Makes 8 servings.
Preparation Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours, 10 minutes
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