Today is friday, wahoo! Im excited not because I have the weekend off, because being a parent, there is no off time. Im excited because its almost Sunday, or as I call it SANGRIA SUNDAY. Its so much fun to make a batch in the late afternoon and enjoy it with my friends around the pool or at a bbq and feel like I’m on vacation.
Theres lots to love about sangria. Its fun, its pretty, its super easy to make, its a crowd pleaser, and of course the best part- its allllcooohooolllllll. You can also pretend its healthy because of all the fruit that there is in it. I generally go for a white or rosé sangria and sometimes will be in the mood for red, but white is my go to.
Today Im sharing a recipe with you that I call Rainbow Sangria.
The base is all alcohol which means—->no wasted calories on juice or soda (nobody wants that) JUST ALCOHOL (YAS!!!).
Its one bottle of rose wine and one bottle of moscato with a bunch of fruit. Super easy.
My fave rosé is the Baron Herzog White Zinfandel, aka, pink wine as my bestie and I call it. Its a whopping $6.99 in the kosher supermarket so I usually buy a couple at a time just for emergencies. You can find a link to it here. For the moscato, I buy the Cantina Gabriele Moscato. Its a sweet white wine that pretty much tastes like soda, but its better because like I said before, its alcohol. Heres the link to that one.
Next I throw in a fruit for every color of the rainbow:
Pom seeds, mango, pineapple, kiwi, and lastly blueberries.
All the fruit mixed together combined with the pretty peachy base color of the wines create a rainbow effect that makes me happy both inside and out (might also be the sangria but whatever). When you pour it into a glass, the pomegranate seeds sink to the bottom, while the rest of the fruit floats. Heres where you can really see that rainbow; The pomegranate seeds on the bottom, the orangey peachy glow of the wine, the mango, pineapple, kiwi, and blueberries all packed together on top.
Rainbow sangria perfection.
Sangria is great in the way that you can experiment with different fruit combos. Kinda hard to go wrong with throwing juicy fruit into sweet wine. Sometimes Ill throw in a sliced sour granny smith apple for tanginess, strawberries, or plums. If you are in a citrus mood, you can make an orange, lemon, and lime combo. All that sounds good to me!
So, for your sake I really hope its not a monday when you’re reading this- mark it on your calendar for next sunday and make it a SANGRIA SUNDAY!
- 1 bottle Baron Herzog White Zinfandel Rosé (or any other rosé)
- 1 bottle Cantina Gabriele Moscato wine (or any other moscato)
- Seeds from 1 pomegranate or 3 oz loose
- 1 mango peeled and cut into chunks
- ½ pineapple peeled, cored, and cut into chunks
- 2 kiwis peeled and cut into chunks
- 1 6 oz. container blueberries
- Combine all ingredients in a pitcher and stir
- Refrigerate at least 1 hour to chill and let flavors mix