Sangria
Adam Ried
Cooks Illustrated May/June 1998

2	large	Juice Oranges, washed; one sliced; the other juiced
1	large	Lemon, washed and sliced
1/4	C	Sugar (I prefer it a bit less sweet)
1/4	C	Tripel Sec
	750ml	Red Wine, inexpensive, fruity, medium bodied, chilled (Merlot)

Add sliced Orange and Lemon and Sugar to large pitcher; mash gently
with wooden spoon until fruit releases some juice, but is not totally
crushed, and Sugar dissolves, about 1 minute. Stir in Orange Juice,
Triple Sec, and Wine; refrigerate for at least 2, and up to 8, hours.

Before serving, add 6 to 8 Ice Cubes and stir briskly to distribute
settled fruit and pulp; serve immediately.

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