How to Make Sangria for 4th of July: A Red, Blue, and White Wine Recipe

how to make sangria

Learn how to make sangria for the perfect summer drink. It’s easy and does the double duty of both looking amazing in a glass and tasting delicious. The concept is extremely simple: add fruit to wine and chill. There are hundreds of ways to customize your sangria but I find that simple is best. Simply add fresh blueberries, strawberries and apples to white wine with a squeeze of lemon, chill and serve with a splash of sparkling water.

The pretty combination of red strawberries, blue blueberries and white apples makes this a must-serve at your 4th of July barbecue. And the best part: it’s easy to transport if you’re not the one doing the hosting. Simply pour the wine and fruit into a large jar with a lid or use plastic 32-ounce soup containers. A bottle of wine  usually contains 25 ounces so figure 5 ounces per person.

how to make sangria

White wine sangria is best with a bright and light wine, something like chardonnay or pinot grigio. Adding a few dashes of bitters just before serving makes this wine cocktail less sweet. This sangria is best enjoyed VERY cold. So make sure you keep it in the fridge or in a cooler and have plenty of ice to serve with it. Use dainty cocktail glasses or champagne flutes to serve smaller drinks that guests can enjoy before it warms up.

Related on Organic Authority

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Spicy Simmered Sangria
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Photos by Ally-Jane

Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.


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4th of July Desserts: Red Velvet, White and Blue Cupcakes

4th of july desserts

The stunning combination of deep red velvet cake with bright white icing, blueberries and blue sprinkles makes these mini cupcakes one of the most festive 4th of July desserts.

What makes a red velvet cake a red velvet cake? Well, for starters red food coloring but also the essential ingredients of buttermilk and vinegar. The buttermilk adds subtle flavor and bounce to the cake and the vinegar is essential to enhance the red color. You can of course simply buy red velvet cake mix or just use your favorite chocolate cake batter recipe.

Cut out some of the sugar by replacing the sugar icing with fresh whipped cream which is so much lighter than traditional cupcake icing. You can even add a drop of all-natural red or blue food coloring to the heavy cream before beating.

Make sure to buy mini cupcake wrappers in blue or silver. In a pinch you can bake the cupcakes directly in the mini muffin tin but know that they are difficult to remove and you’ll need to heavily grease the pan.

4th of july desserts


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4th of July Desserts Mini Cupcakes Recipe

4th of July Desserts Mini Cupcakes Recipe



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4th of July Desserts Mini Cupcakes Recipe

Ingredients

    For the cake:

  • 1 teaspoon baking soda
  • 3 tablespoons unsweetened cocoa powder
  • 3 cups cake flour
  • ½ teaspoon salt
  • 2 ¼ cup sugar
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • 1 teaspoon white vinegar
  • 1 stick of unsalted butter (8 tablespoons), at room temperature
  • 1 cup buttermilk
  • red liquid or gel food coloring (about 2 tablespoons)
  • 1 cup vegetable oil
  • 48 mini cupcake wrappers

    For the tops:

  • 1 cup heavy whipping cream
  • ½ teaspoon sugar
  • ½ pint blueberries
  • ¼ cup blue sugar sprinkles
  • 1 cup strawberries

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Place a paper wrapper in each cupcake slot of the mini muffin tin.
  2. Whisk the dry ingredients together in a bowl: flour, baking soda, cake flour, cocoa powder and salt.
  3. In a large bowl, beat the butter and sugar together with a handheld mixer. Beat for 3 minutes, then add the vegetable oil and beat for another minute. Add the eggs, vinegar and 2 tablespoons of food coloring and beat for one more minute. Make sure the color is a deep red and add more coloring as needed. Then add the flour mixture to the batter about 1 cup at a time. Try not to over mix.
  4. Use a tablespoon to scoop the mixture into the lined tin. Fill each cup about ⅔ of the way and bake for 16 minutes. Remove from oven and set to cool on a wire rack for 15 minutes, then repeat until you have used all the batter.
  5. To make the whipped cream, use the same handheld mixer to beat the heavy cream on high in a large chilled metal bowl for about 5 minutes. Add the sugar as soon as peaks start to form. Chill the whipped cream until you are ready to use it. Use a butter knife to frost the cupcakes and add blueberries, sprinkles and thinly sliced strawberries to decorate.
Nutrition label for 4th of July Desserts Mini Cupcakes Recipe

4.32

http://www.organicauthority.com/4th-of-july-desserts-solved-red-velvet-white-and-blue-mini-cupcakes/

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Photos by Ally-Jane 

 

 

Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.


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Grilled Asparagus Recipe with Lemon White Wine Fettuccine – Organic Authority

Grilled Asparagus Recipe with Lemon White Wine Fettuccine

Lighten up your pasta cravings with this healthy grilled asparagus recipe with white wine fettuccine.

With warmer weather upon us, it’s time to incorporate more fresh, vibrant veggies and fruits into our diets. Asparagus has many health benefits and is full of necessary nutrients such as fiber, folate, Vitamins K and B1, and copper, among others. Asparagus is also a clean veggie which means it’s not heavily sprayed with pesticides so you don’t have to buy it organic.

The lemons in this dish add a citrusy touch which helps to neutralize the bitterness of asparagus and add more flavor. With a sauce composed of white wine, garlic, and sauteed shallots, this healthy dish will leave you feeling energized and ready to tackle anything. Plus this dish is vegan and gluten-free friendly!

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Grilled Asparagus with Lemon White Wine Fettuccine Recipe

Grilled Asparagus with Lemon White Wine Fettuccine Recipe



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Grilled Asparagus with Lemon White Wine Fettuccine Recipe

Ingredients

4 servings
598
  • 1 lb fettuccine noodles (gluten-free if desired)
  • 1 bunch asparagus
  • 3 garlic cloves, minced
  • 2 lemons, 1 halved and 1 sliced into thin rounds
  • 2 shallots, minced
  • ½ cup white wine
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Olive oil

Instructions

  1. Bring a large pot of salted water to boil. Add noodles and cook according to package directions. Drain and set aside.
  2. Meanwhile, heat a grill or grill pan lightly brushed with olive oil over medium-high heat. Chop the bottom ¼ inch off the ends of the asparagus and compost. Drizzle the spears with olive oil. Squeeze half a lemon over them and then add to the grill. Grill for 4-6 minutes until fork tender. Remove from heat and set aside.
  3. Heat a saucepan over medium-low heat. Add 1 tablespoon olive oil and minced shallots. Saute for 2 minutes. Add garlic and sautee for 2 more minutes. Add white wine, sea salt, and pepper and raise heat to medium until bubbles appear. Simmer for 10 minutes. Add juice from half a lemon. Remove from heat.
  4. Add the noodles to the sauce and toss. Add a couple of tablespoons of olive oil if the pasta seems too dry.  Top each plate of pasta with grilled asparagus, and lemon slices. Garnish with nutritional yeast if desired. Enjoy!

Nutrition information

Calories per serving: 598
Fat per serving: 16.2g
Saturated fat per serving: 2g
Carbs per serving: 90.6g
Protein per serving: 16.4g
Fiber per serving: 6.6g
Sugar per serving: 6.6g
Sodium per serving: 238mg
Cholesterol per serving: 0mg

4.32


http://www.organicauthority.com/grilled-asparagus-recipe-with-lemon-white-wine-fettuccine/

 

 Fresh and Healthy Lemon White Wine Fettuccine with Asparagus Recipe

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All Images via Karissa Bowers

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