Name: Mexican Sangria
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 6 serving(s)
Ingredients: 3/4 cup (180 ml) sugar; Grated zest of 1 lemon; Grated zest of 1 orange; 1/2 cup (125 ml) lemon juice; 1/2 cup (125 ml) orange juice; 1 1/2 cups (375 ml) mineral water, chilled; 18 ice cubes; 1 bottle (750 ml) Mexican red wine, chilled (L.A. Cetto Petite Sirah, for example)

Ingredients

- 3/4 cup (180 ml) sugar
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 1/2 cup (125 ml) lemon juice
- 1/2 cup (125 ml) orange juice
- 1 1/2 cups (375 ml) mineral water, chilled
- 18 ice cubes
- 1 bottle (750 ml) Mexican red wine, chilled (L.A. Cetto Petite Sirah, for example)

Preparation

- In a saucepan, combine the sugar, zest and juice. Bring to a boil. Remove from the heat and stir until the sugar has dissolved. Pour into a pitcher and refrigerate for about 2 hours. Strain if desired.
- Just before serving, add the mineral water to the citrus syrup.
- Put 3 ice cubes in each of 6 highball glasses. Partially fill the glasses with the syrup mixture, then top off with red wine, pouring gently to create two distinct layers. Stir before drinking.

Mexican Sangria

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO 2-in-1 Citrus Juicer