Guilt-Free Red Sangria

Guilt-Free Red Sangria is the best drink to have on Cinco de Mayo! A fan of May 5th, my first-ever Olive Sunshine e-magazine, Mexicali, should be finished this weekend. The release is just in time for Cinco de Mayo! I am reflecting on why I chose this theme for my first magazine.

Cinco de Mayo is one of those American holidays that sneak up on me. Usually not planned, my favorite Cinco de Mayo memories are often spur of the moment. My friend Abby-Jayne was notable for prompting a few years of Cinco de Mayo events. She would say, “Hey, isn’t today Cinco de Mayo?” The next thing you know I am knee deep in nachos and red sangria. I hold these times as fond memories.

Celebrating on the Mediterranean Diet

Now that I am on the Mediterranean Diet, I know the importance of PLANNING my celebrations. Planning ahead allows me to enjoy my food without abandoning my way of eating. My relationship with food is no longer a yo-yo of deprivation and guilt. I choose what I eat. By planning ahead, I celebrate with food (and Sangria) that I love and food that loves me back. Is it any wonder my first e-magazine is all things Mexicali including red sangria? Mexicali recipes I just happened to Mediterraneanize! I am REALLY looking forward to my Cinco de Mayo celebration!

What Makes Guilt-Free Red Sangria Special?

The only alcohol is red wine – a compliant beverage!
Bubbly is infused by using sparkling water not soda.
Fruit and maple syrup add the sweetness (not sugar).
Flexibility – feel free to use various combinations of fruit based on the seasons. I use exotic fruits like Blood Orange and Meyer lemons, but I am fortunate to live in Florida where I have access. You can use frozen berries if that is what you have available!
The wine is from Spain – isn’t Spain in the Mediterrean?

Seriously Delicious Red Sangri — Blood Oranges, pears and oranges.

Guilt-Free Red Sangria is a fun drink to have with bar food favorites, quesadillas and nachos. It can also compliment more traditional dishes. Seafood Paella is a delicious dish to serve with Sangria. It is easy to enjoy delicious Mediterranean Diet compliant paella. This was my first ever paella recipe! Not an Olive Sunshine recipe, the recipe is from author #AmyRiolo. It is from my list of 5 Must-Have Cookbooks: How to Be Successful on the Mediterranean Diet. A fantastic cookbook, it is It #3 on my Must-Have list. In fact, writing this blog makes me want Paella. It will be going on my menu list for next week!

Red Sangria is great to enjoy with festive dishes. Enjoy it with your favorite traditional Mediterranean dishes or with Mediteraneanized Mexicali recipes. It is an inexpensive and fun beverage for a crowd.

Taco Tuesday

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6 servings

10 minutes to prepare, 1-4 hours to marry the flavors

Ingredients

1 bottle of red wine. The wine should be cold. Suggestion: Choose a light and fruity red, preferrably from Spain. Spanish Rioja, Viejo, or Grenache are good choices. Choose something inexpensive that you like!

1/2 cup carbonated mineral water. I use Essenza Mediterranean Flavors. (I like tangerine and wild strawberry.)

The juice of 2 blood oranges

The juice of half a lemon (if you can get a Meyer lemon even better)

2 tablespoons real maple syrup

2 cups of fruit (can be from frozen) – I used blood oranges, pears, cherries, raspberries and bluberries*

Instructions

Using a serving pitcher with a pinched lip (to keep the fruit from splashing out) combine the wine, mineral water, orange juice, lemon and maple syrup. Stir with a large spoon.

Add the fruit do not muddle, keep the fruit intact. Serve immediately or cover with plastic wrap and place in the refridgerator for up to four hours. One hour is usually plenty to allow the flavors to marinate.

Assemble glasses half full of ice. Pour the Sangria into red wine glasses. Because it is festive (and I enjoy eating it), I like to put some of the fruit in the classes using a spoon.

*If you use cherries with pitts, warn your guests that they have pitts.

Essenza Mediterranean Flavors

Categories:All Recipes Dips. Sauces and Miscellaneous