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.

 

Chocolate Raspberry Milkshake

Chocolate Raspberry MIlkshake

Okay, so my cousin with a degree in Culinary Arts will tell me that since this is dairy-free, that it’s not really a milkshake.  Just like my dairy-free, refined sugar-free isn’t really ice cream.  A matter of semantics?  Or just holding to tradition?  I mean, the aforementioned are both made with milk alternatives.  They are both like milk, they just don’t contain dairy since some of us don’t like or do well with dairy.

I made this one morning to go with my breakfast.  Yes, a milkshake with breakfast.  A wholesome milkshake made with So Delicious unsweetened coconut milk , raw cacao powder (full of iron, magnesium, and antioxidants), and raspberries (full of iron, magnesium, and antioxidants, too!) turned into Gigi’s Naked Berry Bread Spread.  I swear I’m going to use that stuff in a cookie and if you ever try it, you’ll never want to buy jams or jellies again.  I woke up with this in my head and I just had to have it.

There are quite a few variations you can do with this.  You can freeze the milk in ice cube trays for a delicious frozen treat.  You can mix the raw cacao powder with the milk before freezing.  You can use fresh raspberries, frozen raspberries, or raspberry jam.  The ingredients I used have no added sugar or sweeteners so you will have to sweeten this to your liking.  I used raw local honey.  If you use agave nectar, stevia, or other types of non-refined sugars, go right ahead.  Play with this.  That’s the best part of this hobby is playing with my food.  If you enjoy playing with your food, kitchen time doesn’t feel as tedious.   The next time I make this, I’m adding hemp protein!

Chocolate Raspberry Milkshake

600ml So Delicious Unsweetend Coconut Milk (or other milk alternative, or even milk if you can tolerate it)

1 1/2 tablespoons raw cacao powder

2 tablespoons Raspberry Naked Berry Bread Spread (or same amount of raspberry jam or 1 cup fresh or frozen raspberries)

1 tablespoon raw local honey or other sweetener (adjust to your liking)

Place ingredients in blender and blend well until everything is smooth.  If you use raspberry jam, make sure to cut down on the amount of sweetener you use.

Rogue Rouge

Razzmatazz Juice

I’ve spent so much time playing with juice rather than other recipes that I feel like I should do a juice series or something.  Ha!

Today I have what I think is my new favorite.  I went with all reds this time.  I still had some beets and apples leftover from making my Wake Up and Berry Beet-O-Full Juices and I wanted to use them up.

I added raspberries and cherries.  Both are full of antioxidants.  Raspberries are also packed with Vitamin C, iron, folic acid, Vitamins B1-3, manganese, copper, and magnesium.  Cherries also contain Vitamin C and iron.  So, not only is this juice full of antioxidants, it’s full of iron and the accompanying Vitamin C that helps your body absorb the iron.

This is my kind of juice!

It was another mix that blended well with each other.  At times I thought the apple was coming through, but then I thought it was the raspberries.  It didn’t matter though.  It was just plain good.

Razzmatazz Juice

1 small beet

1 cup cherries, pitted

6 ounces red raspberries

1 red apple

Place beet and fruits into the feeding tube of your juicer and juice!

This would be another good juice to turn in to popsicles.  Or freeze some in ice cube trays and use them in smoothies later on.

 

This post is linked to Seasonal Sunday at Real Sustenance.