Tropical Sangria

June 16, 2014

When putting together our “Sangria Summer” for work, I was having serious wanderlust for Hawaii and was ready to consume anything that satisfied my Oahu nostalgia in the slightest. The fruit on the Hawaiian islands is insane and I can’t say I’ve had so much pineapple, mango and papaya in my life as I did that week we were away. I decided to throw this one together from scratch using all of my favorite tropical fruits and it was one of our team’s top picks of the week. Aside from being just so darn pretty, it was SO delicious and I can’t wait to make it again soon. Perfect for the hottest months of the year or anytime you’re just needing a mental tropical vacation… if even for a few moments 🙂 Cheers!

Ingredients

1 bottle of ONEHOPE Sauvignon Blanc
1/2 cup guava juice
1/4 cup orange juice
1 cup pineapple (cut into 1″ wedges)
orange slices
blood orange slices (optional)
mango slices
passion fruit (seeds and juice from 1 passion fruit)

*consider additional fruit for garnishing before serving

Directions

1) Combine all ingredients in one of your sangria bar carafes and seal tightly. Refrigerate for at least 2 hours and up to 24 hours.

2) Fill glasses with crushed ice and garnish with fresh blood orange, pineapple and mango if desired.

Yield: 4-6 servings

White Peach Sangria

June 14, 2014

If there is anything in the entire world that I love about summer, it’s peaches. Growing up, my grandma and grandpa who had retired and moved to Florida, would move to Michigan for the summer to watch my cousin Mike and I during the day while our parents were at work. Since my aunt and uncle had a larger home on the lake, my grandparents would live there and my mom would drop me off every morning to spend my days running through sprinklers, swimming in the lake or having water balloon fights with the neighborhood kids. I remember my grandma always buying peaches and she would heat them up for just a few seconds before putting them over vanilla ice cream. The combination was so simple and heavenly and is one of my favorite memories from growing up.

When searching for sangria recipes for the summer, I knew we needed to include one with peaches and this was it! The quintessential summer sangria! Cheers!

PS: If I were to make this again, I would probably omit the apples and the lime to bring out more of that peachy flavor, but that’s just my two cents 🙂 Xo

Ingredients

1 bottle of ONEHOPE Sauvignon Blanc
1 bottle ONEHOPE Sparkling Wine (optional topper just before serving)
1/4 cup Grand Marnier
1 cup raspberries
lime slices (1/2 lime)
orange slices (1/2 large navel orange)
2 ripe peaches (cut into wedges)
2 apples (seeded and cut into slices)
orange juice (from 2nd half of large navel orange or ~1/4 cup)

*Consider extra fruit for garnishing glasses if desired

Directions

1) Combine all ingredients in one of your sangria bar carafes and cover tightly. Refrigerate for at least 2 hours and up to 24 hours.

2) Fill glasses with crushed ice and garnish with fresh orange slices, raspberries, and peaches. Top with sparkling before serving (if desired).

Yield: 4-6 servings

Recipe adapted from: http://www.foodnetwork.com/recipes/rachael-ray/white-sangria-recipe.html

Grapefruit Sangria

June 11, 2014

Happy #WineWednesday!!! I can’t believe the week is halfway over already! Last weekend was complete perfection (you can see it all documented on Insta), but there is SO much to get done before our big catalog shoot at work next week. Cue the anxiety! I will definitely be enjoying a glass of wine tonight to calm the nerves 🙂

Today I’m sharing the Grapefruit Sangria recipe I created/shot for work last month. I was really on the hunt for some unique sangria options and wanted to throw a little grapefruit in there to mix things up a bit. Grapefruit is something I do not get enough of and I realized that with the grapefruity presence in our Sauvignon Blanc (as well as it making mean mimosa!), it would be the perfect fit for a super citrusy sangria.

Ingredients

1 bottle of ONEHOPE Sauvignon Blanc
1 bottle of ONEHOPE Sparkling Wine (optional topper just before serving)
grapefruit slices (from 1 small grapefruit)
3/4 cup sliced ripe strawberries
lime slices (1/2 lime)
orange slices (1 small orange)
3/4 cup pink grapefruit juice
1/4 cup simple syrup, more if desired

Directions

1) Combine all ingredients in one of your sangria bar carafes and cover tightly. Refrigerate for at least 2 hours and up to 24 hours.

2) Fill glasses with crushed ice and garnish with fresh grapefruit, strawberries and orange slices. Top with sparkling before serving (if desired).

Yield: 4-6 servings

Recipe adapted from: http://www.foodnetwork.com/recipes/bobby-flay/strawberry-pink-grapefruit-rose-sangria-recipe.html

Blackberry Orange Sangria

June 10, 2014

To continue on our ‘Sangria Week’ as we gear up for summer, the next sangria recipe on this list is a Blackberry Orange Sangria that is absolute perfection. I had a really hard time picking a favorite sangria this year because they’re all so unique and have something about them that I truly love, but this one just has to take the cake.

In early April I was poking around the internet for a sangria recipe made with Cabernet. Most sangrias that call for red wines use a Pinot Noir, a Spanish red or Merlot, but we were hosting a lunch at our office for Autism Awareness month and our Cabernet gives back to Autism so Cab it was! Rather than serve Cab at noon, I decided to get a little creative and make a sangria instead. I came across this recipe and decided to replace the Spanish red for our Cab and I was floored with how good it turned out. For a moment, I was the crazy girl at the office asking everyone if it was really that good or if I was just nuts. Everyone agreed that it was awesome – the combination of pomegranate juice, orange and fresh juicy blackberries is simply heavenly – and so it became my favorite 🙂 Bookmark this one for when you’re entertaining this summer or just need a change from your usual drink of choice. I hope you love it! Cheers!

Ingredients

1 bottle ONEHOPE Cabernet Sauvignon
1/4 cup Grand Marnier
1/2 cup orange juice
1/2 cup pomegranate juice
1/4 cup simple syrup (equal parts sugar and water heated until sugar is fully dissolved)
orange slices
apple slices
blackberries
pomegranate seeds (optional)

Directions

1) Combine all ingredients in one of your sangria bar carafes and tightly seal for 24 hours before serving

2) Fill glasses with crushed ice and garnish with fresh orange slices, apple slices, blackberries and pomegranate seeds before serving.

Yield: 4-6 servings

Recipe adapted from: http://www.foodnetwork.com/recipes/bobby-flay/red-wine-sangria-recipe.html

Guava + Sage Sangria

June 6, 2014

TGIF! Is it me or was this week just bananas? I can’t believe how many things are happening at work and how many projects need to be wrapped up before the end of the month – major crunch time for sure! Last weekend we were in Seattle visiting some friends so this weekend is going to be a little catchup, gardening, some housework and of course… sangria. This one was an absolute crowd pleaser at work and I’ve never had a sangria that was quite so unique. The combination of guava, sage and cranberry is one that is truly special and that you will not find on a menu anywhere this summer. Plus… isn’t the color just incredible? Guavas really are one of the prettiest fruits and the flavor is so fresh and sweet… AND, they’re in season right now so go scoop some up before they’re gone and get mixing 🙂 Have a wonderful weekend! Cheers!

Ingredients

1/2 bottle ONEHOPE Sauvignon Blanc
1/2 bottle ONEHOPE Sparkling Wine
1/4 cup cognac
1/4 cup pureed guava (use guava juice if fresh guava isn’t available)
1/4 cup pear juice
1/4 cup cranberry juice
Thinly sliced orange spheres
Strained cranberries (use frozen cranberries if fresh cranberries aren’t available)
Fresh sage

Directions

1) Combine ONEHOPE Sauvignon Blanc, 1 cup of the ONEHOPE Sparkling Wine, all of the cognac, guava, pear juice, cranberry juice, sliced oranges and cranberries into one of your sangria bar carafes, stirring as you go.

2) Let the mixture chill in the refrigerator for 2-3 hours. Serve on the rocks, garnish with fresh sage, cranberries, orange slices and top with a dash of ONEHOPE Sparkling Wine.

Yield: 4-6 servings

Blood Orange Sangria

June 5, 2014

Happy almost Friday! Whew… it’s been a while, y’all! Life has been insane for the most part and I consistently feel like a chicken with my head cut off, but I just couldn’t stay away any longer 😉 With summer rapidly approaching, I created a bunch of sangria recipes for work and this one was one of my favorites. Blood oranges are SO good, their color is incredible and when combined with wine, strawberries and blackberries, the combination is to die for. As a huge lover of Pinot Noir, this recipe, which includes my favorite varietal, allows me to sip on a delicious red without completely overheating on a hot summer day. I can’t wait to make this again! Stay tuned for a few more recipes to add to your list of entertaining ideas for summer 🙂 Cheers!

PS: Huge thanks to The Nest and Inspired By This for featuring this recipe!

Ingredients

1 bottle ONEHOPE Pinot Noir
1 cup ONEHOPE Sparkling Wine (optional if you would like it bubbly)
1/4 cup Grand Marnier
1 cup sliced strawberries
1 cup blackberries
2 blood oranges (sliced)
Lemon slices (optional)
Lime slices (optional)
2 cinnamon sticks
1/4 cup sugar

Directions

1) Combine all ingredients (except Sparkling) into a carafe, cover and refrigerate for 4-24 hours. The longer your sangria mixture sits, the more infused the flavors become 🙂

2) Before serving fill each glass with crushed ice and allow guests to garnish with their own fruits.

3) Top with sparkling if desired

Yield: 4-6 servings

Recipe adapted from: http://fabtasticeats.com/2013/01/29/blood-orange-blackberry-sangria/