Sangria - The Mexican Kitchen

Sometimes Mexican cookbooks just have the boring things you can get out of any webpage. Burrito. Taco. Quesadilla. But then, sometimes, you find the truly special cookbooks that reach deeper, into the interesting things that Mexicans actually eat much of the time. Do we really think that people in Mexico eat tacos every single day, for every meal?

Here's a sample recipe from this great cookbook - their Sangria. It's interesting because, unlike most sangrias, it can be served instantly without sitting overnight. Also, the notes say that it's slightly less alcoholic than the Spanish original.

Ingredients
4 cups dry red table wine
2/3 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/2 cup caster sugar
2 lines or 1 apple, sliced, to serve

Half fill a large jug with ice cubes. Pour in the wine and the orange and lime juices.

Add the sugar and stir well until it has dissolved. Pour into tumblers and float the lime or apple slices on top.

Serve at once.

NOTE: Caster sugar is a very fine sugar, although not as powdery as confectioner's sugar. It's used in drinks because it dissolves easily. If you only have normal sugar, grind it up a bit in your food processor.

Sangria Links Sangria Recipes - Master Listing History of Sangria Cheese and Appetizer Sangria Pairings

Authentic Sangria Pitcher