I love sangria. I think most people do, too, because whenever I serve this at a party, it’s gone quick! There are tons of sangria recipes out there, but I like this one because it’s simple and I always have triple sec on hand for emergency margaritas. You’ll want to use a drinkable but affordable wine.
Sangria
1 orange, cut into 8ths
1 lemon, cut into 8ths
1 lime, cut into 8ths
1/2 cup sugar
1/2 cup triple sec
1.5 liter cabernet savignon
Gingerale, for serving
Put the fruit into a large pitcher. Add the sugar and muddle with a wooden spoon until the fruit starts giving up its juice and the sugar starts dissolving. This also helps to release the oils in the fruit peels which helps impart more flavor.
Add the triple sec and wine. Stash in the refrigerator for at least an hour, but this is definitely one that gets better with age.
To serve, pour into cups with ice and top with a splash of gingerale.
