Posts Tagged ‘beverage’

Hot Buttered Rum

Hot Buttered Rum Recipe
Hot Buttered Rum Recipe

Spoon-Up Homemade Eggnog

Spoon-Up Homemade Eggnog Recipe
Spoon-Up Homemade Eggnog

Banana Nut Crunch Protein Smoothie + Win a Blendtec Designer 725 Blender and Twister Jar!

A recipe for a healthy vegan Banana Nut Crunch Smoothie with lots of protein, plus a chance to win a BlendTec Designer 725 Blender and Twister Jar!
Banana Nut Crunch Smoothie Recipe

Raspberry Sorbet Mimosa Float

Raspberry Sorbet Mimosa Float
Thanks, Le Grand Courtâge, for sponsoring the development of this Raspberry Sorbet Mimosa Float recipe!

Red Wine Summer Sangria (and Sangria Slushies!)

Red Wine Summer Sangria

Red Wine Summer Sangria (and Sangria Slushies)

Recipe by: Slightly adapted from Bobby Flay, with a slushy spin inspired by Dessert for Two's wine slushies
Yield: 8 servings

It's summertime, and that means ice cold cocktails on the patio! This sangria is kickin' and fruity. Mike and I enjoyed it (and sangria slushies!) on the balcony with snacks.

1/3 cup sugar
1/3 cup water
2 bottles red wine (I used this article from The Kitchn to choose Garnacha and Tempranillo)
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
Orange slices
Apple slices
Pomegranate seeds (I skipped these)

Make simple syrup by heating the water and sugar together over high heat in a small saucepan, stirring, until the sugar is completely dissolved. Pour into a separate dish and allow to cool completely (I stick mine in the fridge after a bit to hurry it along.)

Pour the cooled simple syrup, wine, brandy, triple sec, orange juice, pomegranate juice all into a huge pitcher (mine was too small, which led to lots of spillover when I added the fruit.) Stir to mix. Add the fruit and stir gently. Cover tightly and store 24 hours in the fridge before serving to let all the flavors meld.

For slushies: Put about 2 cups of your finished sangria (with fruit strained out) into an ice cream machine for around 25 minutes. It takes longer to freeze than regular ice cream or sorbet because of the high alcohol content. Spoon your slush into a shallow bowl or cake pan and stick it in the freezer for 30 minutes, stirring/scraping every 10 minutes or so, or until it’s the consistency you want. Transfer to glasses and serve with sangria-soaked fruit on top!

Pro-tip: To keep sangria cold without watering it down, pour some of your sangria into ice cube molds after making it and freeze overnight as your sangria chills. These ice cubes come out adorable and can double as boozy popsicles.

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