Sweet Summer Sangria

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In case you haven’t noticed, we’re BIG fans of Fridays around these parts, and we’re pretty shameless in our celebrations of them. We decided to show our appreciation for them with this festive summery treat we made a couple of weekends back while we were hanging at the beach.

Before we go any further — how ridiculously adorable/hilarious are they straws??? We happened upon them hiding in the cabinets at our friend’s house, and it was fate.

Alright, moving on. This recipe is very simple, but is best if made early in the day so that the wine has time to infuse with the fruit juices.

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Ingredients

1 bottle of mid-grade sauvignon blanc
1 cup pineapple
3/4 cup canned peaches (you can also use fresh, but we opted for canned so we could use the syrup in them)
3/4 cup strawberries
Splash of club soda to top with

Optional:
Instead of club soda, you can use a splash Fresca, 7Up, or any fruity regular soda. Just don’t use too much, or you’ll go into sugary overdrive.

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To make

01. Pour your wine into a pitcher or jug

02. Chop up your pineapple and peaches and place into your wine, and give it a good stir. You don’t want to add your strawberries at this phase — they’ll lose there color and look anemic and sad — we learned the hard way!

03. Place in the fridge for a couple of hours so everything can infuse

04. To serve — stir well, pour into your glass until about 3/4 full, slice your strawberries and add in. Top with club soda (or regular soda), and say cheers!

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Dinner & Drinks

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With sunshine extending past work hours these days, the idea of having friends over and making a spring dish with a matching cocktail is sounding pretty good. Now that our hibernation mode is nearing an end, eating heavy foods just doesn’t sound nearly as appealing as it once did. We’re lightening things up a bit to jump-start spring, and these recipes sound like a wonderful way to do so!

We’ve paired 2 delicious sounding light dinners with equally delightful drinks. Enjoy!

Avocado Zucchini Noodles with Shrimp & Corn paired with Cucumber Sangria

Ginger Grapefruit Cocktail paired with Spring Tart