Sangria originated in Spain, and it takes its name from the word "sangre," which means "blood." It should be served as cold as possible. Avoid highly acidic fruits such as pineapple, because they detract from the flavor rather than enhancing it.
- 1 ripe peach, pitted and sliced
- 1 red apricot, pitted and sliced
- 5 strawberries, sliced in thirds
- 1 seedless orange, sliced in rounds
- 1/4 cup brandy, Grand Marnier, or Cointreau
- Pinch of granulated sugar
- 1 bottle dry red or white wine, such as Spanish Rioja or Bordeaux
- 2 tablespoons superfine sugar
- 2 cups freshly squeezed orange juice
Macerate the fruit: Soak peach, apricot, strawberries, and orange in brandy, Grand Marnier, or Cointreau and a pinch of sugar for up to one hour. In a pitcher with some ice, combine the macerated fruit and liqueur with the remaining ingredients. Mix well, and serve.