Red Sangria And White Sangria Poptails With A Bonus

Berry Sangria Poptails

Shirley shared a poptail recipe on Facebook by another blogger a few weeks ago.  This not only spawned a conversation about poptails and retreats between the two of us, it also gave me an idea.  Two ideas to be exact.  Red Sangria and White Sangria.

I have wanted a Zoku for a while now.  I decided this was it.  Chaz even laughed when I told him I was going to get one and about the conversation Shirley and I had.  He did not protest once.  The next day I bought one and the fun commenced.

I’m keeping this short and sweet because I have a mid-shift this afternoon and I’m trying to get this out before I have to get ready.  Besides, I’m sure you’re more interested in the recipes than my ramblings.  These recipes will have some leftover if you use a Zoku and manage to get the 9 that one will make.  No worries because the leftovers can easily be frozen to a granita or just drink it straight.  It’s 5 o’clock somewhere, right?   They also have no sugar added.  You can use any wine you prefer but if you use a dry wine, I would suggest adding a little sweetener of your choice.

Berry Sangria Granita

Berry Sangria Poptail

1 pint blueberries

1 pint blackberries

1 pint raspberries

1 cup red wine (I used Barefoot Sweet Red)

Wash the berries and set out to dry.  Place the berries in a bowl and add the red wine.  Cover and refrigerate at least 4 hours.  Remove from the fridge and add to a blender.  Blend well.  Pour into your molds and let it set.

Fruity White Sangria Poptail

Fruity White Sangria Poptail

1 Golden Delicious apple, cored and chopped

1 pear, cored and chopped

1 white nectarine, chopped

1/2 orange

1 cup white wine (I used Junebug Moscato)

Juice the orange into a bowl.  Add the chopped fruit and coat it well with the juice.  Add in the white wine, cover and refrigerate at least 4 hours.  Add to a blender and blend well.  (If you taste it after blending, this is where you’ll do a big WOO! like I did)  Pour into your molds and let it set.

Happy Hour!

If you have leftovers and want to make a granita, pour the mix into a shallow container and place into the freezer.  After an hour take it out and scrape down the frozen parts with a fork.  Put it back in the freezer and repeat every hour until it is all frozen and scraped down.  If you happen to forget about putting it in the freezer, you can still scrape it down when you remember and have some granita.

 

Orange You Glad…

Orange You Glad Juice

I didn’t say banana?

I was messing around with juicing again and came up with something that I think even Heidi’s son (Adventures of a Gluten-free Mom) would love.   I pulled out a mango, two oranges, and a beet.  Then I thought, why a beet?  Why not a carrot?  Let’s make this an orange colored juice.  I put the beet back and reached for a carrot.

Mangoes have lots of fiber.  I mean lots.  One of the things I used to do when constipated is eat a whole mango.  This was when I was back home and friends had mangoes growing out the wazoo and they couldn’t give them away fast enough.  Now, I don’t need to do that.   If I have a whole mango, it’s just party of my natural daily fiber.  They also have Vitamins C, A, E, B6, K, potassium, copper, and lots of phytonutrients (antioxidants!).

Oranges of course have Vitamin C.  They also contain niacin, potassium, riboflavin, thiamine, panthothenic acid, folate, calcium, Vitamin B6, iron, magnesium, zinc, and phosphorus.  Carrots are full of beta-carotene which then metabolize into Vitamin A.

What I loved about this juice was none of the ingredients stood out.  They all blended together for a nice sweet juice to go with my breakfast.  I even started thinking about Heidi’s comments about turning juice into popsicles.  I thought, this would make a great popsicle for these hot summer days coming.

The bright orange color didn’t quite come through in picture because my battery was too low.  Once my camera battery gets low, it won’t let the shutter work.  Darned SLR digital cameras!  Oh well.  Once you make it, you’ll see just how orange it is.

Orange You Glad Juice

2 oranges, peeled

1 mango, pit removed and flesh scooped out of the peel

1 carrot (or more if you want your juice less sweet)

Place all ingredients into the feeding tube of your juice and juice!

Juice It Up

Wake Up!

I have been doing more juicing lately.  Not only have I been craving juice, it just seems like a great idea with the changing of the seasons.  Spring and Summer just seem to scream for juices.  Light and refreshing.  Energizing.  Nutrient rich.  Sometimes it’s great to drink your fruits and vegetables rather than chew them one by one.

That said, I always have my juice as part of a meal and not as the meal or snack itself.  You lose a lot of fiber from the produce.  The fiber in your meal/snack helps keep the sugars in the juice from going straight to your bloodstream.  Generally, I like my juice with breakfast.  It helps me load up on the natural vitamins I need for my day.  The right combination can help you wake up better than caffeine.  Carrot Apple Juice anyone?

I have 3 juice recipes to share with you.  One that I love for helping me wake up, another that is just completely refreshing and reminiscent of Summer, and the last will help boost your iron levels.

Wake Up Juice

3 apples (I use any type of red apples)

2 carrots

2 cups of grapes.

Place produce in the feeding tube and juice.

Summertime

Summer Lovin’ Juice

1/2 cucumber

2 – 3 cups honeydew melon

Place produce in the feeding tube and juice

Berry Beet-O-Full Juice

4-5 strawberries

1/2 cup black berries

1/2 cup raspberries

1/4 cup blueberries

1 small beet

2 oranges

Berry Beet-O-Full

Place produce in the feeding tube and juice.  This juice is a bit thicker than the others.  The Vitamin C in the oranges helps the body absorb the iron from the beets.  The berries also add some Vitamin C, but tons of antioxidants, as well.

Add a slice of two of ginger with the fruits and veggies for an added zing!