End-of-Summer Sangria

End-of-Summer Sangria
Staff Writer
Courtesy of Andrea Correale

Labor Day calls for a patriotic sangria recipe. This recipe comes from caterer to the stars, Andrea Correale.

6
Servings
664
Calories Per Serving
Deliver Ingredients

Ingredients

For the sangria

  • bottles dry white wine (sauvignon blanc is good)
  • 1 1/2  Cup  pineapple chunks (use star-shaped cookie cutter to cut out patriotic star shapes)
  • 1/2  Cup  berry-flavored vodka
  • 1  Cup  raspberries
  • 1/2  Cup  freshly squeezed lemon juice
  • 1/2  Cup  simple syrup
  • 1 1/2  Cup  sliced and hulled strawberries
  • 1  Cup  blueberries
  • 1  Cup  Triple Sec

For the simple syrup

  • 1/2  Cup  water
  • 1/2  Cup  sugar

Directions

For the sangria

Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.

For the simple syrup

To make 1/2 cup simple syrup, boil 1/2 cup water and add 1/2 cup granulated white sugar. Turn heat to simmer and stir until dissolved. Turn off the heat and let cool.

Nutritional Facts

Total Fat
19g
27%
Sugar
25g
28%
Saturated Fat
4g
17%
Cholesterol
40mg
13%
Carbohydrate, by difference
90g
69%
Protein
22g
48%
Vitamin A, RAE
217µg
31%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
175mg
18%
Choline, total
64mg
15%
Fiber, total dietary
10g
40%
Folate, total
270µg
68%
Iron, Fe
10mg
56%
Magnesium, Mg
65mg
20%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
253mg
36%
Riboflavin
1mg
91%
Selenium, Se
23µg
42%
Sodium, Na
335mg
22%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
140g
5%
Zinc, Zn
7mg
88%

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.