When people think of a barbecue, they think of grilled chicken, hot dogs, burgers, potato salad... maybe a bag of chips thrown in as well. Simplicity is key because the food must be potable and light on the wallet. But when I think of a barbecue, I think of sangria.
I first fell in love with sangria when I travelled to Spain to visit my sister one spring break. Though I was far too young to drink in the States yet, I took full advantage of the lenient drinking policies in Europe by ordering sangria with every meal besides breakfast.
In college I perfected the recipe by keeping the ingredients and technique simple, and letting time do its work. Lots of recipes call for sugar, but I think the fruit itself adds enough sweetness.
Drinking sangria is synonymous with summer, and eating wine-soaked fruit is refreshingly delicious.
2 bottles of red wine, good quality but under ten dollars
2 apples, sliced into tiny chunks
2 oranges, sliced thin
1 lemon, sliced thin
5 shots of triple sec
1/4 cup seltzer water
1 tablespoon cinnamon
This is as easy as it gets. Dump all of the ingredients above into a pot. Cover. Let sit at least three hours.
Add ladle and fancy glasses. Sit in sun and sip.