Sangria Cubes 24.000

Michael Temchine for The Washington Post

Jun 11, 2008

This "solid sangria" can be used in other drinks besides its namesake; see accompanying TIPS for ideas. The cubes are fairly fragile because they do not freeze as solid as simple water cubes.

The mixture fills about 8 standard-size ice cube trays; if you don't have that many, freeze in batches and transfer the solid cubes to a large resealable plastic food storage bag.


Servings: 24

Yield: Makes about 96 cubes (12 cups of liquid)

Ingredients
  • Juice of 3 large lemons (1/2 cup)
  • Juice of 3 medium limes (1/3 to 1/2 cup)
  • Juice of 3 large oranges (1 cup)
  • 1 1/2 cups sugar, preferably superfine (for easier dissolving)
  • 1 half-bottle (375 ml; 1 1/2 to 2 cups) vin santo
  • 2 750-ml bottles (6 1/2 to 7 1/2 cups) chianti

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Directions

Combine the citrus juices, sugar, vin santo and Chianti in a large pitcher, stirring until the sugar is dissolved. Pour into ice cube trays (preferably silicone); freeze for at least 4 hours and preferably overnight. (You may need a knife to help dislodge the frozen cubes.)

A note about bottle volume: In testing this recipe, we found that the 375-ml bottle and 750-ml bottles contained more than 1 1/2 cups and 3 1/8 cups, respectively. Use the entire contents of the bottles.

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Recipe Source

From Gina Chersevani at Tallula Restaurant and EatBar in Arlington.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.