Cuernavacan Sangria

Our travels throughout Mexico have inspired much of our cooking. Of particular influence is the time David lived in Cuernavaca, Mexico. While there, David honed his skills for preparing Mexican cuisine.

Cuernavaca, the City of Eternal Spring, is also where he acquired a taste for sangria (as well as Tequila). Many restaurants in Cuernavaca feature sangria, which is always refreshing on warm afternoons.

Following is David’s version of this surprisingly simple, sweet, and fruity beverage:

Cuernavacan Sangria

Cuernavacan Sangria

David’s Cuernavacan Sangria

3 oranges

1 lemon

1/4 cup granulated sugar

1/4 cup orange-flavored liqueur

1 750 ml bottle medium-bodied red wine

Juice one orange in a small bowl and set aside.

Slice the remaining two oranges and the lemon. Using a mortar and pestle, slightly smash the sliced fruit. Cover the fruit with the sugar, liqueur, and the juice from the squeezed orange.

Let the mixture sit until the sugar dissolves, approximately 10 minutes.

Crushed Fruit, Sugar, and Liqueur

Crushed Fruit, Sugar, and Liqueur

To a large pitcher, add the fruit mixture and the wine. Stir to combine.

Let the sangria chill for a minimum of two hours, preferably a day, before serving.

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