Pepared by Kathy
I found several Mexican Sangria recipes. The one thing they all have in common was that they used orange juice. Some used triple sac, some did not. Some added sugar, some did not. This Sangria does not need to sit over night or several hours.
Here is the recipe I used:
Wow, I’m looking at that and just realized that I did not follow this recipe correctly at all… oh well, it was still good.
2 cups Pinot Grigo (I used 1 cup Pinot Niero)
1 cup Merlot (I used 2 cups Merlot)
1 cup triple sac (got this part right)
1 cup OJ (got this part right too)
Ice, Oranges, Lemons, Limes
I combined the liquids in the morning, added the fruit and ice about 30 minutes before anyone arrived
NOTE: It’s ok not to follow this recipe correctly