Sparkling Sangria Recipe
Over the weekend, my family came for a visit, and brought along Alexa, my best friend from Ohio! It was such a fun weekend, and I’m sad it went by so fast. We did manage to pack in quite a lot of activity along the way, including shopping, a photo shoot, and of course whipping up a few delicious recipes.
I first had Bibimbap at a Korean restaurant in Washington D.C. and I loved it. The tender rice, fresh vegetables, and warm egg make an amazing combination, and it’s easy to customize to your preferred spiciness.
I really tried to follow this recipe from Martha Stewart, but with every recipe, I made a few substitutions. Instead of shallots, we used a sweet onion, and we cooked the rice in veggie broth instead of water. We also added in a red pepper, and a tsp of fresh ginger. This came out beautifully! The recipe was pretty easy to follow, so I’d recommend giving it a try. It’s rare that I actually follow a recipe, so check that one out!
Of course, with all the recipe following, you know we had to do some experimentation. On Friday night, Alexa and I were craving sangria, so we decided to whip up a super simple “lighter” Sangria recipe, using lots of fresh fruit, and diet tonic water.
If you’re looking for a red wine sangria, try this citrus sangria recipe!Print
Makes ~ 10 glasses, only 70 calories a glass!
- 1 bottle of Riesling, chilled
- 1 grapefruit
- 1 orange
- 1 lemon
- 1 lime
- 24 oz diet tonic water
- Cut all of the fruit in half, and juice half of it.
- Slice the other half up into thin slices.
- Add everything to the Riesling and let it chill for a few hours.
- Add the tonic water just before serving.
Sunday night, Alexa did a photo shoot with me, Lindsay and Kate, and we had so much fun getting dressed up and goofing around at the park. This was our attempt at serious faces:
Me, Lindsay, & Kate. Aren’t my friends gorgeous? Thanks for the photo, Alexa!