Raspberry and Serrano Sangri­a

• 1 small carton of raspberries
• 1 small carton of strawberries
• 1 lime
• 2 apples, granny smith and a braeburn
• 1 serrano pepper (more if you are daring)
• 1 bottle of Viognier
• 1/2 cup of white grape juice
• 1/4 cup of sugar
• 1 can of club soda
• Mint leaves for garnish

1. Finely dice both the apples and the strawberries and then cut both the lime and the serrano pepper into fairly thick slices.

2. Layer all of the the different fruits in a tall pitcher, adding a dash of sugar in between every layer. For an interesting twist, you could use honey or agave instead of plain sugar.

3. After all of the fruit has been layered, add the sliced serrano chile and the remaining sugar. Let sit for 10 minutes.

4. Add the Viognier to the fruit and sugar mixture.

5. Add the white grape fruit juice and top it all off with the club soda. Place in the refrigerator to chill.

6. Once the sangría has chilled, bust out your favorite wine glasses. I like a lot of fruit in mine so I am not bashful about digging around for more berries. Just keep an eye out on those sliced serranos. They have a pretty respectable Scoville rating.

7. Garnish the drink with some fresh mint and serve.

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Raspberry-Mango Sangria

Raspberry-Mango Sangria

Ingredients

• 1 mango, peeled, pitted, flesh thinly sliced lengthwise
• 1 cup raspberries
• 3 tablespoons raspberry liqueur
• 1 bottle (750 ml) rose wine
• 4 cups (32 ounces) chilled lemon-lime soda
• Ice

Directions

1. In a pitcher or large bowl, combine mango, raspberries, raspberry liqueur, and rose wine. Stir to combine and refrigerate 1 hour (or up to overnight). To serve, add lemon-lime soda and ice.

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Raspberry Peach Sangria

Raspberry Peach Sangria

• 1 Liter white wine
• 2 cans* peach nectar
• 1 package frozen** peaches
• 1 package frozen** raspberries+
• 1 kiwi, peeled and sliced
• sugar, optional, to taste

Mix wine and nectar together. Add fruit. Refrigerate for at least 4 hours, preferably overnight. Gently stir mixture and add sugar (1/4-1/2 Cup) if desired.   Continue to refrigerate and serve when ready!

*I started out with just one can of peach nectar and it was still really wine-tasting by the next day. I ended up adding another can by the time I was pleased with it. It’s really a taste-as-you-go process to get it how you like it.

**of course you can use fresh fruit, it just wasn’t in season/as economical at the time I made this.

+I actually just used half the raspberries so I could use the other half in the red. But if I was just making the one, I would put the whole thing in. There’s no science for the fruit, put in however much you want.

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Raspberry Lemonade

Ingredients
1 cup sugar
1 cup of water

¾ cup raspberries; pureed and pushed through a fine mesh sieve; plus more whole berries for garnish if desired
1 cup fresh lemon juice (this equaled close to 8 of my lemons)
4-6 cups cold water (this will vary depending on your taste)

Directions
1. Make a simple syrup by combining the sugar with 1 cup of water in a saucepan. Place over medium heat and heat until the sugar in completely dissolved; swirl the pan occasionally. Let cool.
2. Measure 3/4 of fresh raspberries and puree them in your blender or food processor.
3. Push the raspberry puree through a fine mesh sieve to separate the seeds from the pulp.
4. Once the simple syrup has cooled, combine the raspberry puree, simple syrup and lemon juice in a large pitcher.
5. Add 4-6 cups of cold water. The amount of water you use will depend on your taste, so add as little or as much as you want to achieve your perfect sweet/tart balance

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