The term sangria can be documented back to a punch enjoyed in London in 1736. The original ingredients included Madeira (a fortified Portuguese wine) sugar, lime juice, water and nutmeg. Over the centuries, the recipe has been modified, but it is still the classic preparation of wine and citrus fruit that makes sangria a favorite today.
- 1 lg orange, peeled, segmented and cut in half
- 1 C (151 g) strawberries, hulled and quartered
- 1 C (155 g) seedless green grapes, cut in half
- 1 (750 ml) bottle rosé wine
- ⅓ C (89 ml) Cointreau or other orange-flavored liqueur
- Juice of 1 lemon
Combine all ingredients in a large pitcher and refrigerate for three hours. Serve in wine glasses or large tumblers over ice.
Prep time: 8 minutes. Chilling time: 3 hours. Makes 6 servings.