After all the hoopla over Cinco de Mayo yesterday, it seemed only fitting to reminisce over other refreshing beverages for the warm days ahead. With temperatures soaring into the 80’s this week, the time is now to sweep off the deck or patio and enjoy refreshing drinks as you begin to dream of the summer days ahead. Why not invite your friends over and catch up on all the news over libations?
It was great fun sharing my favorite recipe for Frozen Margaritas on the Kansas City Star’s Chow Town Food Blog yesterday. Remembering this recipe turned my thoughts to another favorite drink for my friends who are not “into” wine or beer. Sangria can be prepared to taste more like fruit punch and is a great accompaniment to warm weather cookouts.
Fizzy Red Wine Sangria
1 bottle red wine such as Merlot or Cabernet Sauvignon
1/4 cup triple sec
1 lemon, sliced thin
1 orange, sliced thin
1 lime, sliced thin
2 tablespoons sugar
3 cups ginger ale or lemon lime soda or add the amount you prefer to taste
*optional additions: fresh strawberries, pineapple or apple chunks
Pour all ingredients except ginger ale into a large pitcher or a beverage dispenser. Stir to blend all ingredients.
Cover and refrigerate for 2 hours or overnight. Stir in ginger ale and serve over ice.
Makes about 8 servings
1 can (12 oz.) frozen lemonade concentrate, partially thawed
1 can (12 oz.) frozen limeade concentrate, partially thawed
1 cup confectioner’s sugar
1 cup tequila
1/4 cup triple sec
3-1/2 cups water
1 quart club soda, chilled
Lime juice, optional
Coarse salt, optional
Line wedges or slices, optional
Combine lemonade, limeade, sugar, tequila and triple sec. Mix well and add water. Cover and freeze for at least 4 hours or keep in the freezer for several weeks.
Place 2 cups of the frozen slush in the blender and add 1 cup club soda. Blend until frothy.
If desired for serving, dip rims of glass into lime juice and then salt. Garnish with fresh limes.
I first tasted this recipe at a neighborhood bunko party and thankfully, my dear friend shared the recipe with me.