Sangria, New Mexican Style
This Sangria is much lighter than some versions made with brandies and stronger liquor combinations. This is a “Sunday Best” recipe.
4 to 6 servings
CostInexpensive
Total Timeunder 1 hour
OccasionCasual Dinner Party, Cocktail Party
Recipe Coursebeverage
Dietary Considerationegg-free, gluten-free, lactose-free, low-fat, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Moodfestive
Taste and Texturefruity, light, spiced, winey
Type of Dishalcoholic beverage
Ingredients
- ½ cup sugar
- ½ cup water
- 1 stick cinnamon or canela
- 3 limes, 2 juiced and 1 sliced
- 1 orange, sliced
- 1 bottle (750 ml or a fifth) hearty red wine, such as Zinfandel or Cabernet
Instructions
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In a saucepan, combine the sugar, water, and cinnamon stick. Bring to a boil and cook only until the sugar dissolves. Set aside. This can be done days ahead.
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Remove the cinnamon stick from the sugar syrup. Combine the syrup with the lime juice, lime slices, orange slices, and wine. Mix to combine well. Serve over ice in stemmed or tall glasses.
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2. Remove the cinnamon stick from the sugar syrup. Combine the syrup with the lime juice, lime slices, orange slices, and wine. Mix to combine well. Serve over ice in stemmed or tall glasses.
1998 Jane Butel
