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Recipebook from the Milonguita

sabina's special sangria

(really her mother's sangria...)

Its the most simplest recipe around!

All you have to do is mix:

• one part triple sec, and
• two parts orange juice, and
• four parts red wine, and
• lime cut into little pieces.

It is best to use good orange juice but you can go with cheap triple sec and wine (like burgundy-in-a-box).

For a superior sangria, mix everything but the lime a few days ahead of time and stick it in the fridge. Add the lime a few hours before you serve. If you want medium-tart sangria, use about one lime per two liters of liquid and put the lime in about two hours ahead of time. The more lime you put in, and the earlier you put it in, the tarter the sangria will be.

There are lots of variations on this basic theme. You can use a different type o juice (strawberry is interesting and rather sweet), you can add more/different fruits (apples, oranges, lemons, pears...), etc. If you would like the beverage to be overall-more-refreshing, mix it with seltzer or other bubbly stuff.