White Sangria

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White Sangria


2 large oranges, 1 cut into ¼-inch-thick slices, the other 1 juiced

1 large lemon, cut into ¼-inch-thick slices

¼ cup granulated sugar

2 tablespoons Grand Marnier (or other orange-flavored liquor, i.e. Triple Sec or Cointreau)

1 (750-mL) bottle white wine (Pinot Grigio or Chardonnay, preferably), chilled

6 to 8 ice cubes


1. Add orange and lemon slices and sugar to a large pitcher; mash gently with a wooden spoon until the sugar dissolves and the fruit releases some juice but is not completely crushed, about 1 minute. Stir in orange juice, liquor and wine. Refrigerate at least 2 hours (up to 8 hours).


2. Before serving, add ice cubes and stir briskly to redistribute settled fruit and pulp; serve immediately.

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(Recipe adapted from Cook's Illustrated, May 2006)

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