Red wine was fine to keep us a little warm and cozy all winter, but now it’s time to chill out! Sangria is one of my favorite summertime indulgences, partly because it’s a healthier way to imbibe when I’m by the pool. No really, it’s true! While most cocktails are just booze and processed mixers, void of any nutritional value, a glass of homemade sangria has a lot more to offer in the way of fresh juices, fruits, herbs, and other ingredients that not only enhance flavor but add fiber and vitamins.
Now, I know as well as you that when we’re pouring a drink we’re not usually considering the health value. I mean, it’s not a salad! And just because you made it with fresh berries doesn’t meant the calories don’t count. BUT, as with all things, if you’re going to do it, there is a way that’s ultimately better for you. Homemade wins every time; and our recipes will be fool-proof winners!
We’ve found the secret to easy, bold, creamy frozen sangria that you can make at home – Talenti Sorbetto! We just combine their blood orange and Roman raspberry flavors with fresh berries and red wine for a concoction that’s less than 225 calories per glass (compared to more than 500 for Abuelo’s frozen sangria). Take the blender to the pool because it’s party time!
Try it with: Chunky Guacamole with Serrano Peppers
You’ll want to salute this easy-as-pie sangria recipe at all of your summer celebrations. We use crisp white wine, muddle strawberries and blueberries, and add a splash of frozen juice concentrate. It’s as pretty as it is delicious!
Try it with: Roasted Tomatillo and Pineapple Salsa
It’s sweet and spicy and ever-so refreshing! Tart green apples join sweet raspberries with a little mint, juicy strawberries, and a kick from a serrano pepper. Each sip is a good time as you never know if you’ll get more of the sweet flavors or the bite from the pepper. The longer it “marinates,” the hotter it gets!
Try it with: Sriracha Oven Fries
Enjoy more of our best summer recipes at all of your picnics, bbqs, and parties this year!
photos by Dana Shultz
May 22nd, 2013