Just like Jerry Jeff Walker, I too love that Sangria Wine, and since last weekend was our Texas Independence Day party, I made a double batch.
It always starts the same way, with two lemons, two oranges, two limes, one cup of sugar, and lots of rum. Slice the oranges, and lay them out in a bowl. Sprinkle with sugar, and then top with sliced lemons, more sugar, and then the sliced limes, and more sugar.
Then measure out 3 cups of white rum…
…That’s 1.5 cups measured out twice, and pour it over the fruit. Muddle a bit with a wooden spoon, cover, and refrigerate for at least 2 hours. I always make this in the morning, and let it meld all day.
Just before you are ready to serve, add 2 cups of orange juice, and two bottles of red wine.
Since it was a party, I chose to serve mine in mason jars.
Since I like my sangria festive, and a bit less of a punch in the face, I top each serving off with a bit of club soda. Of course, it was a hit! We finished off the double-batch before the night was over. In the past I’ve gone ahead and made more at the last minute, but this year, we all opted to wake up headache free.
Red Sangria Wine
2 Oranges, sliced thinly
2 Lemons, sliced thinly
2 Limes, sliced thinly
1 Cup Sugar
3 Cups White Rum
2 (750ml) Bottles of Red Wine
2 Cups Orange Juice
Layer the fruit in a large bowl with the sugar.
Muddle lightly with a spoon to release a bit of the juices.
Add 3 Cups of White Rum.
Cover, and chill for at least 2 hours
Muddle more, and add 2 cups orange juice, and red wine.
Stir to combine.
Mix with club soda to taste, if desired.