For the longest time I hated the taste of alcohol. I don’t know what it was, it just didn’t do it for me. It was like, “why would you wreck a drink with this when it tastes better without it?” Crazy people with all of your alcoholic beverages, I will take mine virgin please and thanks.
Well sangria sure changed that mentality in a hurry. How can you go wrong with a big old glass (more like 4 glasses) of fresh summer fruit, soaked in some sort of fizzy, fruity juice? Oh there’s wine in there too? No problem. In fact, it is the perfect drink for a summer BBQ party.
And with that smooth segway, I am pleased to announce that this is my first week participating in the Sunday Supper Movement, themed “summer BBQ party.” If you have Twitter and follow at least one person related to food blogging, you know what the Sunday Supper Movement is, or at the very least you have heard of it. I don’t know how long I kept seeing #SundaySupper before I actually decided to investigate it and now here I am, actually doing it! Essentially each week (on Sunday, go figure), we all come together to share our recipes related to the given topic. Scroll down a bit and you will find links from all of the other participants. With any luck, you will find plenty of BBQ dinner recipes to sop up all of the alcohol in this sangria. So then you can go and have another glass of this sangria. Strategy my friends, strategy.
- Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
- Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
- How To Make Fresh Squeezed Lemonade from Life Tastes Good
- Pineapple Margaritas from The Messy Baker
- Stone Fruit Sangria from Because I Like Chocolate
- Strawberry Lemonade from Basic N Delicious
- BBQ Stuffed Calimari from Jane’s Adventure in Dinner
Sides and Accompaniments
- Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
- Easy Fruity Salad from Hot Momma’s Kitchen Chaos
- Grilled Corn on the Cob with Lime Butter from The Redhead Baker
- Jacques’ Cucumber Salad with Onions from Food Lust People Love
- Mango Peanut Slaw from The Texan New Yorker
- Mom’s Classic Macaroni Salad from Webicurean
- Roasted Strawberry BBQ Sauce from Bobby’s Kozy Kitchen
- Two Tomato Chutney from What Smells So Good?
- Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
- Barbecue Ribs from girlichef
- BBQ Stuffed Peppers from Small Wallet, Big Appetite
- Bistecca from Confessions of a Culinary Diva
- Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
- Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
- Grilled Clams with Chorizo from Noshing With The Nolands
- Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
- Grilled Shrimp with Lemon Basil from Nosh My Way
- Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
- Grilled Wings from Hezzi-D’s Books and Cooks
- Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
- Mango Beef Kebabs from Curious Cuisiniere
- Steak Skewers with Chimichurri from Jelly Toast
- Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet
- Amazing S’mores 7-Layer Bars from Flavor Mosaic
- Banana Pudding Pie from A Kitchen Hoor’s Adventures
- Blackberry Cake from Peanut Butter and Peppers
- Blueberry and Raspberry Galette from Rhubarb and Honey
- Farm Stand Blackberry Buckle from The Wimpy Vegetarian
- Grilled Peach Crumble from Try Anything Once Culinary
- Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
- Hot Fudge Ice Cream Pie from Melanie Makes
- Lemon Ricotta Bars from The Foodie Army Wife
- Old Fashioned Sour Cherry Pie from Pies and Plots
- Pineapple Upside Down Cake from Take A Bite Out of Boca
- S’mores Chocolate Cookie Cups from Cupcakes & Kale Chips
- 1 bottle red wine
- ¼ cup hard liquor like rum, Grand Marnier, apricot brandy, etc. (I used half rum, half Grand Marnier)
- ½ lemon, sliced
- 1 lime, sliced
- 1 medium or ½ large navel orange, sliced
- 1 plum, sliced
- 1 nectarine, sliced
- 2 peaches, sliced (I used one regular, one white-fleshed)
- 1 cup orange juice (fresh squeezed)
- ¼ to ⅓ cup concentrated berry syrup (I used Saskatoon berry concentrate from Pearson's Berry Farm)
- 7-UP, gingerale or club soda, as needed
- Start chopping! Get all of your citrus and stone fruit sliced and put it in a large pitcher.
- Pour in all of the liquids, except for the sparkling beverage you choose to use (7-UP, ginger ale or club soda).
- Let the fruit, wine and other ingredients macerate for at least a couple of hours, or even overnight.
- When you are ready to serve, pour the glasses ⅔ to ¾ full of sangria mix and then top them off with the sparkling beverage of your choice. Obviously the more you add, the more diluted it will be. If you prefer your sangria not too sweet, stick with the club soda, as the other pop will just add more sugar.
- Drink up!
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.