This beverage is fruity and tart, with a punch of citrus brightening every sip. It tastes best when it has a chance to chill for at least two hours, so plan accordingly. Bring it on a picnic or serve it at your next barbecue. Blood oranges are a seasonal treat (winter in SoCal), but regular navel oranges are a fine substitute.
Prep time: 10 minutes
Total time: 2 hours
Yield: serves 6
1 blood orange, cut into wheels
1 lime, cut into wheels
1 lemon, cut into wheels
6 ounces simple syrup
4 ounces freshly squeezed orange juice
2 ounces freshly squeezed lime juice
1 bottle of dry, red table wine
6 ounces brandy
1. Place the orange, lime and lemon slices in a large pitcher, along with the simple syrup. Muddle (smash) them with a muddler or the handle of a wooden spoon to release their juices.
2. Add the orange juice, lime juice, wine and brandy and stir well.
3. Place pitcher in the refrigerator for at least 2 hours and up to 36 hours.
4. Placed ice cubes in 6 glasses, fill with sangria and garnish with the fruit slices.