Friday, January 30, 2015
Gallo’s “Every Recipe Tells a Story” SundaySupper Featuring Tropical Breeze Sangria
The theme for this week’s Gallo-sponsored #SundaySupper is “Every Recipe Tells a Story.” The cocktail recipe I’m sharing today takes me back to Summers spent vacationing in Cancun with Michael. For three straight years in the mid-to-late 90s, we vacationed in Cancun with our closest couple friends. The days were full of adventures like visiting Mayan ruins, dancing the Macarena (it was the 90s…cut me some slack!), snorkeling in turquoise-blue water, and shopping. Our evenings featured lots of great seafood, hearty laughs with dear friends, and warm breezes…all paired with fruity tropical drinks. Sitting on the edge of the Caribbean under the stars, without a care in the world…those are some really great memories! It’s been a particularly chilly Winter in Texas, so I wanted to create a tropical sangria that would take us back to the beach in Cancun from the first sip. I believe I succeeded with my Tropical Breeze Sangria, made with delicious Gallo Sweet White Blend wine During our Cancun vacations, we enjoyed lots of fresh tropical fruits…including pineapple and mango…so I made sure to include both of them in my sangria. The Gallo Sweet White Blend wine was the perfect base for this refreshing sangria. During one of our trips, we bought fresh coconuts from a vendor on the side of the road and drank the sweet coconut milk inside. Inspired by this experience, I added some flavorful coconut water too. One sip of this fizzy island-inspired sangria, and you’ll be immediately transported to a tropical beach paradise – even if it’s still cold and snowy in your backyard right now! Come…let me whisk you away to the tropics…even if it’s only in your mind!
Tropical Breeze Sangria
a Weekend Gourmet Original
a Weekend Gourmet Original
Ingredients:
- 1 bottle Gallo Sweet White Blend wine, well chilled
- ½ cup limoncello (lemon liqueur)
- ½ cup lemon-flavored simple syrup**
- 8 ounces coconut water, chilled
- 8 ounces pineapple-orange juice, chilled
- 8 ounces lemon-lime soda, chilled [regular or diet]
- 1 naval orange, sliced
- 1 lime, sliced
- 1 cup fresh pineapple segments
- 1 mango, peeled and diced
- 1 kiwi, peeled and sliced
**NOTE: If you can’t find prepared lemon simple syrup, it’s easy to make. Add ½ cup water, ½ sugar, and the juice and zest of 1 lemon to a small saucepan. Stir to dissolve and bring to boil. Let cool and use.
Directions:
Step 1: Add the fruit to the bottom of a large pitcher. Add the simple syrup and give it a good stir. At this point, you can refrigerate the pitcher until you’re ready to serve. I like to do this part the afternoon, a few hours before I plan to serve the sangria…to let the fruit flavors mingle and combine.
Step 2: Add the Gallo Sweet White Blend wine, coconut water, juice, and lemon-lime soda to the fruit and simple syrup in the pitcher. Stir to combine and pour into glasses. Garnish with a slices of pineapple and/or citrus. I particularly like to pair this sangria with a big bowl of guacamole and warm salted tortilla chips to really take me back to the beaches of Cancun!
To find Gallo wine near you, be sure to visit the handy Store Locator on their website. Also…be sure to follow Gallo Family Vineyards’ social media channels so you can stay up-to-date with all of their latest news!
Facebook: https://www.facebook.com/GalloFamilyVineyards
Twitter: https://twitter.com/GalloFamily
Instagram: http://instagram.com/gallofamily
YouTube: http://www.youtube.com/gallofamilyvineyards
I hope you’ll join us this evening at 700 EST/600CST for our weekly #SundaySupper Twitter chat! We’ll be talking about food and wine…and recipes that tell a story…so be sure to come join the fun! In the meantime, I hope you’ll click the links below to check out the other fabulous recipes featuring Gallo Merlot and Sweet White Blend that my #SundaySupper friends are sharing. They all sound absolutely fantastic!
Brunch:
- Crepes with Sweet Wine Poached Berries by Bobbis Kozy Kitchen
- Overnight Blueberry Baked French Toast by Alidas Kitchen
- Sangria Stuffed French Toast by Melanie Makes
Mains and Sides:
- Angel Hair Pasta with Chicken Spinach and White Wine Sauce by Family Foodie
- Baby, Thats a Good Merlot Onion Burger by Cupcakes and Kale Chips
- Beef Braciole with Parmesan and Prosciutto by The Little Ferraro Kitchen
- Beef Daube by The Foodie Army Wife
- Chicken and Couscous Stuffed Peppers by Cindys Recipes and Writings
- Chicken Sausage and Mushroom Skillet over Goat Cheese Grits by Neighborfood
- Giambotta an Italian Veggie Stew by Country Girl In The Village
- Grilled Pepperoni Pizza by Ruffles & Truffles
- Rosemary Garlic Chicken Thighs by Hip Foodie Mom
- Short Rib Ragu with Rigatoni by Hezzi-Ds Books and Cooks
- Slow Cooker Beef Stroganoff by Foxes Love Lemons
- Spaghetti AllUbriaco by kimchi MOM
- Tarragon Chicken by girlichef
- Worlds Best Turkey Meatballs by Shockingly Delicious
Beverages and Desserts:
- Tropical Breezes Sangria by The Weekend Gourmet
- Lemon on a Cloud by That Skinny Chick Can Bake
- Merlot Cherry Cupcakes with Sweet White Frosting by Magnolia Days
Disclosure: This is a compensated post for #SundaySupper featuring Gallo Family Vineyards wine. All opinions expressed are my own.
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