1 medium-sized orange 1/2 cup sugar
2 cups freshly squeezed orange juice
1 bottle (4/5 qt.) dry red wine
1/2 cup Cointreau (or other orange-flavored liqueur)
Cut the orange in half. Cut 1 or 2 thin slices from one half, cut them into quarters, and save for garnish. With a vegetable peeler, thinly cut off the thin outer peel of the other half of the orange. In a bowl, using a spoon, bruise the peel with the sugar to release the flavorful oils; then stir in the orange juice, wine, and orange-flavored liqueur. Cover and chill; after the first 15 minutes, remove the orange peel.
Serve Sangria in a bowl or from a pitcher, garnished with the quartered orange slices. Add ice cubes to the individual servings, if you like. Makes 6 cups, or 12 servings of 1/2 cup each.
This non-alcoholic punch has a bubbly, tart quality reminiscent of a Champagne cocktail.
1/2 cup sugar 1/2 cup water 1/2 cup grapefruit juice 1/2 cup orange juice
2 cups ginger ale, chilled
3 tablespoons grenadine syrup Lemon peel
Combine sugar and water in a saucepan; boil slowly for 10 minutes, stirring only until sugar is dissolved; cool. Mix sugar-water syrup, grapefruit juice, and orange juice; chill thoroughly.
Just before serving, add ginger ale and grenadine; stir to mix. Serve in Champagne or sherbet glasses and put a twist of lemon peel in each glass. Serves 8.