Happy Cinco de Mayo and happy first day of the Sarah Cooks the Books Magazines in May and, most importantly, happy birthday to Zelda! CatFace is 2 years old today, and we're going to celebrate with a little Mexican Sangria.
A little more about my Magazines in May project. . .I have, no exaggeration, hundreds of recipes I've ripped out of magazines over the years, and I very rarely go through the archives looking for new stuff to make. Throughout the month of May, I'll be sharing 12 recipes I've pulled out of various magazines throughout the years, and,where I can, I'll let you know which magazine and from which month and date they came. (Some of the shorter recipes, I trimmed down, it's difficult to know exactly when I got them.)
This sangria is much lighter than a typical sangria -- there aren't tons of fruit chunks floating in it, and the use of alcohol is surprisingly low-key, as red wine is the only alcohol in it. When I made this recipe, I cut it in half, but I'll give you the full recipe below. You'll be able to see from the pictures how much a half recipe is, and you can judge for yourself if you want the full enchilada or not.
I really loved this drink. It wasn't overpowering and it was really refreshing on some super hot days we had here recently.
From Southern Living Magazine -- April 2012
Full recipe makes about 1 1/2 gallons
3 cups sugar
2 1/2 cups lime juice (fresh is best, but bottled is fine)
12 cups water
1 1-liter bottle sparkling water
1 bottle red wine (I used Shiraz.)
Limes and oranges (optional, for garnish)
Stir together the sugar and lime juice in a large punch bowl until the sugar is dissolved.
Stir in the waters, both regular and sparkling, and the wine.
If using, slice the limes and oranges and float on top of the bowl. I stored the extra sangria in a pitcher in the fridge, and left the fruit slices in it. It gave it a really nice flavor for subsequent drinks. Serve over ice.
Yes, kitten, you are expected to share. Don't give me that look.
Go home, kitten. You're drunk.