I have enjoyed our spring here in Texas with cooler temperatures, thunderstorms followed by double rainbows and fields of wildflowers. Granted there were some parts of Texas that experienced the dark side of the storms but the flowers were still sprinkled with joy along side of the roads and fields even after the darkest of storms.
Al Jolson's April Showers
I am enjoying the last day of April as it gives us clear blue skies, temperatures of around 82 degrees, with the birds singing this morning. I go off on an adventure today with visiting my hairstylist, visiting with a friend and then an awesome free live music venue this evening. However before I go I want to leave with you a wonderful way to begin the precelebration of Cinco De Mayo.
An ambrosial luscious Sangria recipe that I created to go with a little Mexican dinner. The dinner will be for Cinco De Mayo so save the recipe.
Sparkle Rasperry Lemon Sangria
15 minutes to prepare
Yield 1 gallon
1 bag of frozen raspberries
1 large lemon
2 medium lemons
1 liter of Sparkling Lemon Water
1 package Crystal Light Raspberry Lemonade
1 1/2 to 2 bottles of Savignon Blanc
1/2 cup White Rum * can used an infused rum if you want more of a raspberry, lemon or orange flavor
1 3/4 Triple Sec
Mix Crystal Light Raspberry Lemonade with 14 oz of water for a concentrate
Slice 1 large lemons into rings Use 2 medium lemons into rings for the Sangria for garnish if you would like
Mix the raspberry lemonade with 1 liter of sparkling lemon water, 1/2 cup of white rum, 1 3/4 triple sec and 1/4 cup raspberries for Sangria. You may add more sparkling water or triple sec if needed to yield 1 gallon
Take the balance of raspberries to drop into ice trays to make raspberry ice cubes to serve with the sangria.
Make this the day before to marry all the flavors. Serve over the raspberry ice cubes and garnish with a lemon.
recipe
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