Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Drinks

Sangria Mexicana

Red-Wine Cooler with Fresh Lime

Makes about 5 1/2 cups, serving 6

Recipe from Season 6 of Mexico - One Plate at a Time

Ingredients

2/3 cup freshly squeezed lime juice
2/3 cup sugar
3 cups dry, fruity red wine, like Beaujolais,  Zinfandel or any red table wines
1 cup sparkling water plus 1/4 cup for the lime syrup
4 to 6 wheels of lime, with a cut made on one side, for garnish

Directions

1.  The lime-sugar syrup.  Mix together the lime juice, sugar and 1/4 cup sparkling water, stirring until the sugar dissolves.

2.  The sangria.   Just before serving pour the wine into a pitcher and stir in the sparkling water and lime syrup.  Serve over ice in tall glasses, each garnished with a wheel of lime slipped onto the rim.

 

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