Wrong-Way Sangria tastes oh-so-right

J.M. HIRSCH, AP Food EditorAugust 29, 2012 

There is a right way to make sangria. It usually involves a dozen or more ingredients and plenty of time.

But when I'm in the mood for something boozy and fruity -- often as I'm about to slap something on the grill -- taking the time to do it right is an approach that just doesn't work for me. Because doing it right generally means slicing and chopping plenty of fresh fruit, then sitting around patiently for an hour (some recipes say a day) while the flavors meld.

So during the years, I have perfected the wrong way to make sangria, a recipe that makes a deliciously refreshing fruity-winey cocktail by the glass in about 2 minutes.

And sometimes even that is too much for me. Sometimes, I simply fill a glass with red wine, add a tablespoon of sugar, a splash of lime juice and a few ice cubes and call it good. But for those days when you're willing to do just a bit more, here are my recipes for red and white wrong-way sangria.

With either recipe, if you would like to cut the sugar a bit, a packet of stevia sweetener works fine.

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