Tag Archives: raspberries

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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Dreaming of Warmer Days Salad

Today was my monthly “lunch with the retired ladies” and I was bringing the salad.  (By the way….we three retired ladies are former teachers.  We all taught together at one time in the same middle school before moving on to other schools and eventually retirement.)  Dreaming of warmer days ahead, I selected a salad my friend Louise made for DH and I when we were visiting.  It has all the flavors I associate with springtime in a fresh combination.  This salad is a great side dish, and could be a lunch all on its own.  Besides that, it’s really pretty!  : )

Here are the ingredients for the Dreaming of Warmer Days Spinach and Berries Salad: 

For the Red Wine Vinaigrette:

1/2 cup olive oil

1/4 cup red wine vinegar

1/4 cup sugar

2 garlic cloves, crushed

1/4 tsp salt

1/4 tsp pepper

1/4 dry mustard

1/4 tsp onion powder

For the Salad:

1 cup slivered almonds

1 pound baby spinach leaves

1 pound other greens    (I used a head of leaf lettuce)

1 bunch green onions, chopped

1/2 pint fresh strawberries, sliced

1/2 pint fresh raspberries

1/2 pint fresh blueberries

1/4 cup chopped fresh dill weed

Preheat your oven to 350 degrees, and place almonds on a baking sheet.

Toast in the oven for 5-7 minutes, stirring half way through, until golden brown.  Remove from oven and allow to cool completely.

While you wait for the almonds to toast, make the vinaigrette.  Whisk together the olive oil, red wine vinegar, sugar, crushed garlic, salt, pepper, dry mustard, and onion powder in a bowl that you can whisk in without splashing.  I used a 4-cup measuring cup.  Keep whisking until the ingredients emulsify–come together as a dressing.  Set aside.

In a large salad bowl, combine the lettuce, spinach, blueberries, raspberries, strawberries, green onions, dill and almonds.  Toss, attempting to keep the berries, almonds and onions mixed into the greens–they will try to sink to the bottom.

Wait to dress the salad until you’re ready to serve it–just enough to coat the greens, or pass the dressing and allow people to add their own dressing.  Enjoy!

I originally thought the dill was pretty, but was a bit unsure if I’d like it with the berries.  Dill and berries, with the vinaigrette is a super-yummy flavor combination!  Who knew?!  Trust me, try it with the dill, even if your inner-yummy meter is going, “Uh, I don’t know about that….”  Really.  The dill MAKES this salad. 

Berries are already on sale in the groceries.  Pick some up next time you’re there and treat yourself to an early (and yummy!) spring by making this salad.

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Sweet-tooth Saturday: Carol’s Frozen Mango, Raspberry and Vanilla Mosaic

Mosaic?  The Wordnetweb definition that comes closest to this decadent dessert is: “art consisting of a design made of small pieces of colored stone or glass.”  It looked like art and tasted like art should!  Carol adapted a recipe from this fabulous cookbook, filled with yummy recipes and beautiful New Mexican art:

Definitely a book I plan to buy–it wouldn’t translate well to my nook.  The recipe she used was called Frozen Mango, Blackberry Cassis and Vanilla Mosaic–changing it to Frozen Mango, Raspberry and Vanilla Mosaic.  I’ll give ingredients according to what Carol used.  Being a frozen dessert, she made this well in advance–I have no pictures of the ingredients.

1 pint mango sorbet

1 pint raspberry sherbert

1 pint vanilla ice cream

6 ounces fresh raspberries

1/4 cup raspberry liqueur, plus extra for garnishing

Soften the sorbets and ice cream in the refrigerator for 30-60 minutes.

In a blender, puree the berries and liquor until smooth.  Strain if you want–Carol didn’t–the crunchy seeds added to the “feel” of fresh berries in the mosaic.

Line a loaf pan with waxed paper or parchment paper, leaving extra up the sides to lay over the top of the dessert–forming a “lid.”

When sorbets and ice cream are soft, fill the pan decoratively with spoonfuls of sorbets and ice cream, pressing down and filling in the spaces with the berry puree.

Smooth top, pressing down with the back of the spoon to eliminate air spaces.

Fold parchment flaps over the top and freeze until solid–about 3 hours.

Remove from freezer and loosen the parchment flaps.

Run hot water into a sink and partially immerse the mosaic to loosen the sides.

Invert loaf pan over a platter, slide off the loaf pan and carefully peel back the parchment paper.

Using a knife dipped in hot water, cut slices–1/2 to 3/4 of an inch thick.  Place in a deep plate or shallow bowl, garnish with a tablespoon or two of the raspberry liquor and serve!  (The recipe in the book also suggested a sprig of mint for garnish.)

So pretty!  So yummy!  So versatile–use any combination of sorbets you like with coordinating berries and liqueur!  Carol and I were just texting about how yummy this will be in the summer while enjoying a warm evening out on the deck.  She suggested topping it off with even more fresh berries.  Mmmmmm.  Don’t wait until summer to try it, though.  This may be the perfect Valentine’s Day dessert!  Especially if you use the liqueur Carol used:

How perfect is that?  *Swoon*  We enjoyed our mosaic slices with a nip of dessert wine….yummy!

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