Raspberry Mango Sangria

“Summertime….and the livin’s easy….”  and all the more enjoyable with a cold, refreshing glass of fruity sangria!  The recipe is from this month’s Everyday Food.  As soon as I read it, I knew I HAD to make some!  It uses a rosé instead of the traditional red wine, and I happened to have the fabulous Land’s End Wild Rosé from Reeder Mesa Winery on hand.  With it’s pretty color and berry notes, I felt it was the perfect choice.  Have a look at this picture and just try to resist….I dare you!  😉

 I made the sangria pretty much as suggested in the recipe (I used half a mango instead of a whole mango) and also adapted it to a non-alcoholic version for teens and friends who don’t drink.

What you need for regular sangria:

• 1 bottle (750 ml) of your favorite rosé
• 32 oz  lemon-lime soda, chilled
• 3 TBSP raspberry liqueur
• 1/2 mango, thinly sliced
• 1 cup raspberries

For the non-alcoholic version:

• 4 cups (32 oz) white grape juice
• 32 oz lemon-lime soda, chilled
• 3 TBSP raspberry syrup–the kind used to flavor coffee or Italian sodas
• 1/2 mango, thinly sliced
• 1 cup raspberries

Cut the mango lengthwise, approximately 1/8 inch from the stem.  Cut around the edge of the skin to remove it from the pit section and glean whatever mango you can from the outside of the pit.  In each half, make long, thin slices that go to the skin, but not through it.  Turn the half inside out and cut the slices from the skin.

I selected two very different pitchers for the regular and non-alcoholic pitchers so mistakes would not be made. 

In a pitcher, combine mango, raspberries, raspberry liqueur (or raspberry syrup), and rose (or white grape juice).  Stir to combine and refrigerate 1 hour (or up to overnight).

To serve, add chilled lemon-lime soda and ice.  Pour to allow ice and fruit into each serving.  (Serves 8.)

Oh, yeah….that’s the ticket!  If you’re having people over for the Fourth or any other summer celebration, you might want to make more than one pitcher!  There will most likely be fruit that doesn’t get poured into a glass.  Save it and serve it with ice cream or eat it as is, you don’t want to miss out on that wine-marinated yumminess!

There were other sangria recipes in the Everyday Food.  Hmmmm….should I try some (or all!) of the others?!  If I do, you’ll find the recipes here! 

Cheers!  Here’s to a fabulous and refreshing summer!

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Basil Lemonade

It has been a wet and chilly and windy spring here in Western Colorado.  I’ve been craving soup and drinking hot coffee instead of the frozen lattes I usually order this time of year.  I’ve been wearing layers.  And socks.  My tomatoes have been shivering and not growing much–in my greenhouse.  Waaaaaaahhhhh.

Today the sun came out and the wind became a gentle breeze.  I wore capris and a t-shirt and sandals–no socks!  I worked in the garden!  In honor of suddenly-spring, I craved a cold and refreshing drink–basil lemonade!

This is not the lemonade in the drink cooler made from the dried-stuff-in-a-packet of your childhood picnics.  This is lemonade from a real lemon, spiced with the grown-up flavor of real basil.  Oh yeah.

You’ll need:

• a lemon
• fresh basil–I’ve got about 7 leaves here
• a packet of sweetener–I like stevia
• a nice drinking glass
• a muddler–you can use the handle-end of a wooden spoon
• a citrus reamer  ( I use an antique one that catches the juice.)
• a small strainer

Place the basil and sweetener in the bottom of a glass and use the muddler to break up the basil leaves–releasing their oils.  (The sweetener’s crystals assist in the breaking up.)

Squeeze the juice from a lemon and strain it into the glass.

Fill glass half-full of ice, add chilled water, stir and enjoy.  (Strain out the basil, if you want.)

Ahhhhhhhh……yummy!  I love how refreshing this lemonade is with the extra mmmmm of basil.  I’m liking it so much, I went to the greenhouse today and bought extra basil to plant! 

The mint in the garden is doing what mint does, so I’m seeing mojitos in the near future…..

What’s your favorite summer refreshment?

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