Super Fruity Sangria. This Sangria recipe maximizes the fruit content and adds a new twist, using a white wine, instead of the traditional reds.
Buckle-up for a fruit-punch like flavor that is perfect for a backyard BBQ this summer. Prep Time: 5 minutes Total Time: 5 minutes Ingredients: 1 Bottle of your favorite white wine (This recipe is just as delicious with a good red wine, if you so choose)1 Lemon cut into wedges 1 Orange cut into wedges1 Lime cut into wedges1 Peach cut into wedges1 Cup sliced strawberries1/2 Cup lemonade or limeade1/2 Cup Sugar2 shots of apricot, peach or "berry" flavored brandy2 Cups ginger aleOptional: one can of diced pineapple pieces with juice Preparation: Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine.
If you'd like to serve right away, use chilled white wine and serve over lots of ice. S'moretini Shooters. Me again.
Here to convince you that you need yet another trendy, insanely-flavored bottle of booze. I do what I can. I know what you’re thinking. “Does marshmallow vodka really taste that different from that whipped cream vodka you already insisted that I buy? Or how about the cake batter vodka that I went out and bought immediately in order to drink a cake martini for breakfast?” Well… not technically. You seriously don’t want to see our liquor cabinet. But don’t blame me. Don’t mind my fingerprints. I also like my marshmallows charred. I roast them ’til they’re flaming. The good news is that this world seriously CANNOT come up with another vodka flavor that I will have to run out and immediately purchase. [Right.] The best part? People go. Cocktail Guide. How to Make Caramel Apple Shots. Photo: Michelle Oddis Once in a while, a party trick comes along that grabs our attention.
Food blogger Michelle Oddis of That's So Michelle loves making caramel apple shots we can't imagine anyone would turn down. Using, wait for it, real fruit and time-tested formulas for tasty, jiggly shots that stay put in their edible "shotglasses," Michelle's gotten Food Republic on the gimmicky Halloween bandwagon we've been resisting so fiercely. Try out these irresistible boozy apple treats (and don't hold your breath for a candy corn cocktail on our end).
Here's what you'll need: 10 small granny smith apples 1 envelope knox gelatin 1/2 cup water 1/2 cup coconut milk 2 drops yellow food coloring 1 envelope Land 'o Lakes caramel hot chocolate (regular would do just fine if you can't find caramel) 1/4 cup sugar 1/2 cup butterscotch schnapps lemon juice Halve and hollow out apples, cutting them from the stem down using a melon baller or spoon. Cut halves in quarters and those quarters in half again.
Banana Blend 2 bananas, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice. 2. Strawberry-Banana Blend 1 banana, 1 cup strawberries, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice. 3. Strawberry Shortcake Blend 2 cups strawberries, 1 cup crumbled pound cake, 1 1/2 cups each milk and ice, and sugar to taste. 4. 5. 6. 7. 7UP Mixers. Caramel Macchiato Cider with Cinnamon Cream. Wine Types Chart. 10 Jello Shots Worth the Hangover. The Ultimate Strawberry Lemonade. One of the first times I ever realized that – HEY!
I can cook for myself! – was when I first learned to make lemonade. I magically found the refrigerated lemon juice at our house and followed the directions to make my own lemonade. I stirred and stirred and stirred again until that sugar was finally dissolved. Speaking of which, what gives sugar?! Sorry for the detour. Anyway, there was a summer there where I made my own lemonade every single day, making sure to rub it in my sister’s face that I knew how to and she didn’t. The key to this being the ultimate lemonade is that you blend it up with the lemon rind in there. And any time of day for that matter. (makes 2 pint-glass servings with ice) 3/4 cup sugar2 large lemons, microwaved for 30 seconds2 cups water1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here) In a blender squeeze the lemons and add the rest of the lemon, rind and all.