Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lindsay-Jean is a Community Editor at Food52.
Here are some to get you started: http://food52.com/recipes...
pierino is a trusted source on General Cooking and Tough Love.
Here's one that works for me (while blood oranges are in season); 8 ounces pomegranate juice (POM tm), juice from two blood oranges. Dry white wine. Out of season, SanPelligrino has just introduced a blood orange sparkling water, "Aranciata Rossa" if you like your sangria on the fizzy side. The aranciata rossa is 16% fruit juice.
Here's a cheap and fast version: Dissolve 2 T of white sugar into 1.5 cups warm water. Mix in 1/4 triple sec, 1/4 cup brandy (inexpensive is ok) and one 750ml bottle of red wine. (a $10 bottle of tempranillo works nicely). Add sliced orange, chopped apples and nectarines (if in season). Let chill for a few hours but refrigerating overnight revolutionizes the flavor.
Since it's getting warmer, I love using something bubbly like Proseco. Add some Cointreau, a few tablespoons superfine sugar, and fruit of your choice. Let it sit for a few hours (if you can!) and drink up.
Please enter a valid email address.
Well played. You deserve a cookie.
Bonus: It doubles as a dip!
Springy Asparagus Pesto
The Video of a Man Peeling Artichokes
Mediterranean Kitchen Mats in Bold New Patterns
Milk Chocolate Ice Cream
Off-the-Beaten-Path Picks for Mom