Though the season doesn’t technically expire until well into September (Wednesday the 23rd), for break purposes, summer is all but outta here! Some schools are already back in session with the rest to follow suit very soon.
Savor these last few days of freedom and keep life simple. Treat yourself to fresh fruit-filled sangria – early afternoon & poolside if you can help it. 😉
The image above is of a new recipe I received from a friend – Sparkling Apple Sangria. It’s divine! Fresh bursts of Fuji apple flavor with just the right amount of fizz. We used a Moscato as our wine of choice and added extra cubed apple chunks…
The Barrios family of SA’s Los Barrios Mexican Restaurant shared their traditional sangria – enough for 1 1/2 gallons if it’s party time! This is their family recipe made with red wine, soda, orange juice, lime juice, sugar and applesauce:
Houston folks should go for one last day of pampering at The Houstonian Hotel, Club & Spa. During this time, pop by the Arbor Grill for the White Sangria [below]. Made with your favorite Pinot Grigio or any type of crisp white wine. Also, add as much watermelon, cantaloupe, pineapple and orange as you please!
Franklin Houser of Dry Comal Creek Winery (out Hwy 46 just west of Gruene) let Goodtaste in on his famed Franklin’s Cheap Sangria. It’s a slushy delight led by a bottle of Dry Comal’s Creek Foot Pressed Red Wine:
I discovered this incredible sangria recipe in Chicago of all places. A delicious Lychee Sangria – tropical and lush! The lychee is a Chinese tropical fruit that’s fragrant and sweet to the taste:
All praises for this Pineapple-Sake Sangria with jalapeño…tangy with a kick! This beautiful creation comes to us courtesy of Malaga Tapas Bar in Austin. Perhaps refrigerating overnight might be the way to go in this heat…
The easy route is pre-made and Eppa SupraFruta Sangria is my pick without a doubt. It’s organic, powered by rich antioxidants and premium varietal wine; a fruity and inviting sangria that’s light and refreshing! Cheers!