I admit it. Up until recently, I thought one of the main secrets to risotto’s creamy, dreamy consistency was a hefty dose of Parmesan cheese. Oh and butter, too.

My first lesson to the contrary was when I made this vegan risotto. Deee licious.

My slow realization that vegan risotto can indeed be just as incredible as its dairy-filled counterpart was confirmed when I made a vegan risotto as part of an assignment in the plant-based cooking course I recently took.

So what is a good risotto all about then, if not the parm? Here’s what I’ve learned.

Well, first, of course, you need the right rice. Something short-grain and super starchy – the usual suspect is arborio rice.

You know how you usually rinse rice before cooking it? Don’t do that with risotto rice! You want those starches. The starches are where it’s at. Starches = creamy.

Otherwise, we’re talking about careful treatment of the ingredients. Let the onions sweat – cook ’em low and slow. Toast the rice. Deglaze with a nice dry white wine. Perhaps use a special broth. And then exercise a bit (okay, a lot) of patience. Add the broth one cup at a time, waiting until it’s completely absorbed before adding more, coaxing the creaminess out of the rice.

A good risotto, they say, should be nice and loose. Spoon some on a plate and give it gentle shake. The risotto should spread out. If it stays in a pile, it’s too thick. (Does anything else think of that episode of Food Network Star with Wolfgang Puck? I think of that every single dang time I make the stuff.)

And guess what? These simple guidelines around a great risotto don’t involve parmesan! The right ingredients, the right treatment of ingredients, a little patient coaxing. So now I know.

And now I share this perfectly creamy vegan risotto recipe with you.

So what’s in this version aside from the usual risotto suspects?

Fresh summer-sweet corn, right off the cob. A light, homemade veggie broth made with the cobs. (You can skip the homemade broth but it does infuse more corn flavor, so make it if you can!)

Some zucchini to add color, a bit of texture, and to up the summer quotient. And, finally, a finish of the most vibrantly green basil oil along with some charred fresh corn to top it off.

This Sweet Corn Risotto is a hearty summer dish that’s both vegan and gluten-free – and a total crowd pleaser to boot.

(more…)

The post Sweet Corn & Zucchini Risotto appeared first on Kitchen Treaty.

I’m obsessed with one-pot pasta – you know, the one Martha Stewart popularized just over a year ago, and the one that took the blogging (and general) world by storm?

Just in case you’re not sure what I’m talking about, here’s the deal. You put a bunch of stuff in a pot. Veggies, water or broth, seasonings, and dry pasta. Then you cook it on high, tossing and stirring, until just under 10 minutes later, your pasta is done. The veggies are cooked, a sauce has formed, magic has happened, dinner is served, dishes are all but nil.

One-pot pasta is a good thing indeed. Martha Stewart pun not intended.

Today, we bring you a one-pot pumpkin pasta that I am particularly proud of. It’s super creamy, super simple, super easy, super seasonal. One-Pot Creamy Pumpkin Pasta, my friends! You know I had to. (I’ve since shared another one-pot pasta recipe that uses a slightly different method. Equally delicious!)

This One-Pot Creamy Pumpkin Pasta cooks up in a flash and results in an incredibly creamy pasta. It cooks up so creamy, in fact, that it actually reminds me of a less-fattening Fettucine Alfredo. And it’s just as good! Except prettier. Because it’s orange.

I kept this one really simple. Linguine – it’s my one-pot pasta comfort zone. Broth, onions, garlic, pumpkin puree. A few red pepper flakes for heat. Nutmeg, creamy goat cheese (or a few alternatives – see the recipe for more), and a few flecks of parsley for color (and because parsley rules my world).

Good times right here.

This totally works as a main dish, but can also function as a substantial side if you desire. Either way, for us, it’s a big-time keeper.

Print

One Pot Creamy Pumpkin Pasta

Luxuriously creamy pumpkin pasta in 20 minutes! It’s possible with this super-simple vegetarian one-pot pasta recipe. My favorite easy fall dinner.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 394kcal

Author Kare

Ingredients

• 8 ounces linguine pasta
• 4 cups low-sodium vegetable broth*
• 1 cup pumpkin puree
• 1/2 cup white wine I recommend Chardonnay or another wine that’s on the dry side
• 2 tablespoons olive oil
• 1/2 medium onion chopped small) (about 1 cup
• 3-4 large cloves garlic peeled & minced) (about 2 tablespoons
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon crushed red pepper flakes or more or less to taste
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1 4-ounce log fresh goat cheese (chevre)** or, for a vegan version, 4 ounces of vegan cream cheese or vegan herbed cream cheese
• 1 small bunch parsley chopped

Instructions

• Add all ingredients except the goat cheese and parsley (and any additional salt and pepper) to a large, heavy pot – I use a 7-quart dutch oven.
• Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat.
• Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes (at this point, the pasta will seem somewhat soupy, but it will thicken as it sits).
• Stir and taste. Add additional salt and pepper if desired.
• Divide between bowls and sprinkle parsley over the tops.

Notes

*Vegetable broth note: I suggest low-sodium broth so that you can better control the amount of salt. If you only have full-sodium broth on hand, I suggest omitting or greatly reducing the salt and then adding it at the end to taste.

**Sour cream may be substituted for the goat cheese.

Dairy-free option:

Substitute 4 ounces of your favorite vegan cream cheese. I’m partial to garlic and herb vegan cream cheese – fabulous in this! Coconut cream also works. Also delicious without any cream or cheese.

Vegan option:

Follow dairy-free option and also make sure your pasta is egg-free.

Kid-friendly option:

Omit or greatly reduce the crushed red pepper flakes. You can sprinkle a few flakes over the top of the grown-ups’ portions when serving, if you’d really like a bit of heat.

Gluten-free option:

Use your favorite gluten-free pasta (I like brown rice pasta in this one!)

Nutrition

Serving: 1/4 of recipe | Calories: 394kcal | Carbohydrates: 53g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 956mg | Fiber: 4g | Sugar: 6g

The post One-Pot Creamy Pumpkin Pasta appeared first on Kitchen Treaty.

I have to be honest here. I felt a tad deflated when I was asked to review a brand new cookbook called “Vegan Vegetarian Omnivore: Dinner for Everyone At the Table.”

“That’s the cookbook I wanted to write someday!” I thought. But instead, an accomplished, James Beard award-winning cookbook author had written it – someone who has written cookbooks that I really like, to boot. Grr! Think The Vegetarian Epicure and Love Soup. Thankfully, my jealousy turned to excitement pretty quickly, because the truth was, I was pretty excited to crack open Anna Thomas’ latest.

As it turns out, Vegan Vegetarian Omnivore – with loads of vegan base recipes and options for taking them in both vegetarian and meaty directions – is indeed perfect for Kitchen Treaty readers. But I find it to be more of a special occasion cookbook – a bit different than my more everyday point of view. And I love that, because even if you don’t live in a mixed-diet family, almost everyone encounters dietary differences when it comes to holidays and parties.

Vegan Vegetarian Omnivore is the kind of cookbook you’ll enjoy reading cover to cover, then whipping out whenever you want to seriously impress guests – even better when a plethora of dietary preferences and requirements are presenting themselves at the table.

It’s packed with ambitious but doable holiday menus and recipes (with options, of course). The menus and recipes are interspersed with set-the-mood stories that transport you to, say, a golden California evening, lounging on a tree-covered patio and sipping rosé with Anna herself. (And you feel quite welcomed, thank you, regardless of your dietary preferences.)

Each dish is both familiar and different, often with one or two special ingredients you might not use in everyday cooking. For me, I like how it bumps me a bit out of my comfort zone and challenges me to try new things. I need that now and then!

This Spinach & Herb Risotto with Oyster Mushrooms has two ingredients I’d never tried – and I’m now in love with both. Oyster mushrooms – so (for lack of a better word) meaty! And mirin – Japanese sweet rice wine. Holy moly. Glazed oyster mushrooms, cooked with a splash of mirin until golden. Such flavor.

This risotto recipe made me believe that a vegan risotto can be just as good as risotto served up with tons of Parmesan. The parm is truly not necessary, as it turns out, although in the spirit of the cookbook (and Kitchen Treaty too!) it is an option. So is chicken. My guy enjoyed his with warmed cooked chicken and a sprinkle of shaved cheese. And I rewarded myself by sneaking a few extra glorious mushrooms into my own serving.

If you’re looking for more flexibility and interesting choices for serving yourself, your family, and your guests – particularly on special occasions – consider adding both this recipe and the book to your arsenal.

One gripe I do have about the cookbook is the lack of prep and cook times. I need that! But if you read through the recipe thoroughly before starting, you should get a good feel for about how long it should take. (And I did add my own prep/cook times to the recipe I’m sharing below).

Vegan Vegetarian Omnivore: Dinner for Everyone at the Table is available now on Amazon.

(more…)

The post Spinach & Herb Risotto with Oyster Mushrooms appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Summer Sangria Ingredients
• How to Make It
• More Sangria Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

Never enough sangria recipes, that’s what I always say. Okay … I don’t always say it. Like, when I wake up in the morning, I don’t yawn then stretch then holler, “Never enough sangria recipes!” Nor do I greet long-lost friends with a hug and instant sangria talk. Or, say, when my daughter asks for a chocolate chip cookie 10 times within the span of 3 seconds (it’s possible!), I don’t snap back with “NEVER ENOUGH SANGRIA RECIPES!”

Well – okay. I usually don’t.

This Summer Sangria with juicy strawberries and mangoes is yet another riff on my Strawberry Sangria. Can’t stop, won’t stop!

I love that I can have my cocktail and eat it too!

NEVER ENOUGH SANGRIA RECIPES!

Summer Sangria Ingredients

• White wine – This light, white sangria starts with white wine. I like dryer white wines in my sangria. Sauvignon Blanc is perfect, or a light Chardonnay is nice.
• Strawberries – Fresh + sliced.
• Mangoes – Peeled and diced. They’re SO good in sangria!
• Lemons – For a bright, sunshiny touch.
• Rum – Go with a light/white rum.
• Lemon-lime soda – Great for lightening up sangria and adding some sweetness.
• Fresh mint – For garnish. Optional, but pretty!

How to Make It

Just add all the ingredients except for the soda to a pitcher and refrigerate it for at least 4 hours. To serve, fill a glass about 3/4 full of fruit and sangria then top off with soda.

More Sangria Recipes

• Strawberry Sangria
• The Best Red Sangria 
• Cranberry Apple Sangria
• Apple Cider Sangria
• Pear Sangria
• Spiced White Wine Sangria
• Watermelon Sangria
• Mason Jar Sangria
• Margarita Sangria
• Pineapple Mojito Sangria

Print

Summer Sangria

A light, refreshing, and just plain luscious white sangria brimming with juicy mangoes and strawberries. Perfect for hot summer days!

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 6

Calories 285kcal

Author Kare

Ingredients

• 1 pint strawberries hulled and thinly sliced (about 2 cups)
• 2 medium ripe mangoes peeled and diced (about 1 1/2 cups)*
• 1 lemons thinly sliced
• 1 750 ml bottle white wine (a dry-ish white wine is best – I like Sauvignon Blanc or Chardonnay)
• 1/2 cup light rum
• 4 cups lemon-lime soda
• Fresh mint sprigs for garnish optional

Instructions

• Add fruit to a large pitcher. Pour the wine and rum over the top.
• Cover and transfer to the refrigerator. Refrigerate for 4 – 5 hours.
• Add the lemon-lime soda. Add a few pieces of the fruit to your glass and pour sangria over to serve. Garnish with fresh mint sprigs if desired.

Video

Nutrition

Serving: 1g | Calories: 285kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 24mg | Potassium: 352mg | Fiber: 3g | Sugar: 31g | Vitamin A: 760IU | Vitamin C: 81mg | Calcium: 39mg | Iron: 1mg

The post Summer Sangria appeared first on Kitchen Treaty.

Anyway, for this lemon-lime margarita sangria, I’ll do things the old-fashioned way. Lemon is lemon and lime is lime and together they are lemon-lime.

Which, by the way, is a very good thing.

Ever since I made this sangria mojito number, I’ve wanted to make more and more spirited mash-ups. And with Cinco de Mayo fast approaching, I though, what better excuse to develop a margarita in sangria form?

Or … is it sangria in margarita form? Well, anyway, it’s sangria and margarita together and it is pretty darn tasty. Also potent. But tasty. (But potent! You’ve been warned!)

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Margarita Sangria

Margaritas and sangria collide! Juicy limes, lemons, and oranges meet with wine and spirits in this refreshing make-ahead drink.

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 servings

Author Kare

Ingredients

• 1 medium orange
• 2 medium lemons
• 5 limes
• 1 750 ml bottle Sauvignon Blanc
• 3/4 cup tequila blanco white tequila
• 1/3 cup Cointreau liqueur
• 1/3 cup honey plus more to taste (can substitute agave syrup if desired)
• 2 cups 16 ounces lemon-lime soda, chilled

Instructions

• Slice oranges, lemons, and limes. Reserve six slices of each, place in a zipper bag, and refrigerate (you’ll add these to the sangria before serving).
• Add remaining slices to a large pitcher. Using a muddler or a hefty wooden spoon, mash the fruit until juicy. Pour in the wine, tequila, and Cointreau. Stir. Drizzle in the honey.
• Cover and refrigerate for 4-6 hours.
• Remove muddled citrus with tongs, or, if you prefer a pulp-free margarita sangria, pour the mixture through a strainer and return it to the pitcher. Stir. Taste and add additional honey if desired. Drop in reserved fruit slices.
• Divide sangria and fruit between six glasses and top each with 1/3 cup lemon-lime soda. Serve.
•  

The post Margarita Sangria appeared first on Kitchen Treaty.

Have you ever sat over a pitcher of sangria, stabbing at that perfect piece of potent booze-soaked fruit that keeps bobbing just out of your reach? Nod with me. I’d be willing to bet most sangria lovers can relate.

Well, no more. With mason jar sangria, everyone gets the perfect portion of potent strawberries, blackberries, and apples in every single serving. I can’t believe I didn’t think of this sooner!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• How to Make Mason Jar Sangria
• More Sangria Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

The idea came to me as I was pulling out a tiny little test batch of a new flavor of sangria I was trialing. I’d chilled it in a mason jar, and all I had to do was add ice, the carbonated beverage, and a straw right to the jar. Holy epiphany!

The next day, I was making these. It’s a very slight variation of my white strawberry lemon sangria – I added blackberries, and, of course, divided the ingredients among several jars instead of assembling it in one pitcher. The result is light, refreshing, slightly pink-tinged, and perfect for summer. This make-ahead mason jar sangria recipe is very flexible – blueberries would be a nice addition, too. Or, really, anything else you want to add.

Readers say …

I doubled this recipe for a cookout last weekend and it was a hit! I actually used Moscato, as I am not a fan of dry wine and it was really good. I’ve been asked to bring it again this weekend to a family trip to the cabin. Thanks for sharing your recipe!

– Chelsea

Ingredients

• White wine – I like dry white wine like Sauvignon Blanc, but if you prefer a sweeter wine, go for it!
• Strawberries & blackberries
• Apple – Honeycrisp is fab in sangria. Slice it up.
• Lemons
• Rum – White (or light) rum
• Lemon lime soda

How to Make Mason Jar Sangria

Set out 8 (16-ounce) mason jars. Divide the fruit among the mason jars, then pour the wine and rum over the top. Screw on the lid and refrigerate for at least 4 hours, then remove from the fridge to serve. Just pour on soda and add a straw, and then pass ’em out!

Individual sangrias in a jar are your oyster, pretty much. Have at it! Play with the recipe and make it yours. Or try the sangria in a jar thing with your own favorite sangria recipe. Just don’t forget to invite me over.

More Sangria Recipes

• Strawberry Sangria
• Summer Sangria
• The Best Red Sangria
• Apple Cider Sangria
• Pear Sangria
• Fall Sangria
• Watermelon Sangria
• Cranberry Apple Sangria
• Margarita Sangria

Print

Make-Ahead Mason Jar Berry Sangrias

Personal, individually-portioned sangrias made and served in the very same jar. Strawberries, blackberries, lemons, and apples soak in white wine and rum – then you simply pull the jars out of the fridge, add ice and soda, plop in a straw, and hand ’em out. Your next party just got loads easier.

Prep Time 4 hours hours 10 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 8 individual sangrias

Author Kare

Ingredients

• 2 lemons thinly sliced
• 1 apple cored and sliced (any kind)
• 1 cup strawberries hulled and sliced lengthwise
• 1 cup blackberries
• 1 750 ml bottle white wine (a dry-ish white wine is best – I like Sauvignon Blanc) (about 1/2 cup per jar)
• ½ cup white rum divided (1 tablespoon per jar)
• Approx. 4 cups lemon-lime soda

Equipment:

• 8 16- ounce pint mason jars with lids and rims
• Straws

Instructions

• Divide lemon slices among the eight jars, then the apples, then the strawberries and blackberries.
• Pour the wine (1/2 cup each) and rum (1 tablespoon each) into each jar, over the fruit.
• Cover each jar with a lid and screw shut.
• Place in the refrigerator for 4 – 5 hours, or up to 12 hours.
• Remove from refrigerator. Add ice and pour lemon-lime soda to the top of the jar. Plop in a straw and serve.

The post Mason Jar Sangria appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Fall Sangria Ingredients
• How to Make It
• Tip for Success
• More Sangria Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve had delicious red sangria with hints of fall spices here and there (oh, so good), but never white. So I decided to give it a try, and man oh man, am I glad I did?

That would a be a “yes.”

Cinnamon, cloves, and allspice permeate this light white sangria – that’s what you taste hints of first. Then you get the fruitiness – honeycrisp apples, perfectly ripe pears. Then a bit – just a bit – of bite from the ginger ale.

And then you nibble on the fruit – oh my gosh, so good, but be warned! It’s all potent, but the fruit? It’s extra potent. As he finished off his glass, I may or may not have heard my guy say to the baby, “Later on, Daddy’s got a date with a fork and a pitcher!”

He’s so going to kill me for sharing that.

Fall Sangria Ingredients

• White wine – Sauvignon blanc or Pinot Grigio are great, but any dry white wine will do.
• Orange – Sliced
• Pear – I love Bartlett pears in sangria (like this pear sangria!) because they’re nice and firm, but any pear will do.
• Apple – Honeycrisp is especially good!
• Cloves – Stick ’em in the orange peel, mulled cider style
• Cinnamon sticks – Both for flavoring and for serving.
• Allspice
• Rum – Go with light/white rum.
• Ginger ale

How to Make It

First, poke holes in the orange peel and stick the cloves in. Add to your pitcher. Add the remaining fruit and spices, then pour the wine and rum over the top. Let it sit in the fridge for a few hours, then top with ginger ale and serve. That’s it!

Tip for Success

• The longer it sits (up to 3 days), the better it tastes. Just wait until right before serving to add the ginger ale, or you’ll lose the fizz.

More Sangria Recipes

• Apple Cider Sangria
• Pear Sangria
• The BEST Red Sangria Recipe!
• Summer Sangria
• Strawberry Sangria
• Strawberry Kiwi Sangria
• Cranberry Apple Sangria
• Spiced White Wine Sangria
• Watermelon Sangria
• Mason Jar Sangria
• Margarita Sangria

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Fall Sangria

Apples, pears, and oranges join hands with cinnamon, cloves, allspice, rum, and Sauvignon Blanc for a spicy, fruity autumn-inspired white sangria.

Keyword autumn sangria, fall sangria

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 240kcal

Author Kare

Ingredients

• 1 bottle white wine*
• 1 medium orange
• 1 large Bartlett pear or pear variety of your choice, sliced into wedges
• 1 large Honeycrisp apple or apple variety of your choice, sliced into wedges
• 2 tablespoons whole cloves
• 6 3- inch cinnamon sticks
• 2 teaspoons whole allspice
• 1/2 cup white rum
• 4 cups ginger ale
• Additional cinnamon sticks for serving

Instructions

• Slice the orange into 1/2-inch wide slices, then poke all around the peels with a toothpick to make holes for the cloves. Stick the stem end of the whole cloves into the toothpick holes.
• Add clove-studded orange slices to a pitcher along with the pear and apple slices. Top with the cinnamon sticks and sprinkle in the allspice.
• Pour in the bottle of Sauvignon Blanc and add the rum. Stir gently.
• Cover and refrigerate for at least 4 hours, up to 8 hours.
• Remove from refrigerator and strain mixture to remove allspice and any errant bits of clove. Add back the fruit and cinnamon sticks.
• Pour in ginger ale and stir gently.
• Serve with pieces of fruit in each glass and top with a fresh cinnamon stick.

Notes

• Sauvignon Blanc is good, but Pinot Grigio would be great, too – any dry white wine should do

Nutrition

Serving: 1g | Calories: 240kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Sodium: 22mg | Potassium: 199mg | Fiber: 3g | Sugar: 20g | Vitamin A: 71IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 1mg

The post Fall Sangria appeared first on Kitchen Treaty.

The Story Behind the Recipe

I’ve been so pleasantly blown away by the popularity of my Strawberry-Lemon Sangria – both online and at home – that I thought I’d try another fruity-citrusy white sangria combo in the form of this watermelon sangria.

Like its strawberry-lemon cousin, this too boasts a nice, not-too-sweet flavor that makes it deliciously drinkable – possibly even dangerously so. You’ve been warned!

I like this combo as much – possibly even more – than the first. Fresh bing cherries give this light, uber-drinkable sangria a lovely pink hue. And you can really taste that sweet cherry goodness. Loads of lime slices enhance the cherry flavor … and then there’s the super-spiked rounds of watermelon. Yeah, this is pretty much July in a glass.

Readers say…

“This was fantastic! I made it with extra dry Korbel champagne and it was the best sangria I have had.”

– Kelley

Watermelon Sangria Ingredients

• White wine – I like a dryish wine for my sangria. Sauvignon Blanc is great in this watermelons sangria.
• Rum – Go with a white/light rum.
• Watermelon – Lots of it! Cut it into 3/4-inch chunks, or make balls with a melon baller.
• Lemon & Limes – The bright citrus gives this sangria a crisp, sunshiny taste.
• Cherries – I love cherries in sangria, and they’re perfect here!
• Lemon-lime soda – Grab your fave. 7-up, Sprite, etc.

How to Make Watermelon Sangria

Making watermelon sangria is a piece of cake! Just add the fruit to a large pitcher, and pour in the wine and rum. Let it marinate/mingle in the fridge for a few hours, then pour in the lemon lime soda when it’s time to serve it.

This recipe is super easy to scale – half it if you like, or double or even triple it (just make sure you have a big pitcher!)

More Sangria Recipes

• Strawberry Sangria
• Strawberry Kiwi Sangria
• The BEST Red Sangria Recipe!
• Summer Sangria
• Cranberry Apple Sangria
• Apple Cider Sangria
• Pear Sangria
• Fall Sangria
• Mason Jar Sangria
• Margarita Sangria

Print

Watermelon Sangria

Watermelon, cherries, limes, white wine, and rum join together to make a refreshing, uber-drinkable summer sangria.

Keyword watermelon sangria

Prep Time 10 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 6 servings

Author Kare

Ingredients

• 3 cups watermelon balls or approx. 3/4-inch chunks
• 2 cups bing cherries halved and pitted
• 3 limes thinly sliced
• 1 lemon thinly sliced
• 1 750 ml bottle white wine a dry-ish white wine is best – I like Sauvignon Blanc
• 1/2 cup white rum
• 4 cups lemon-lime soda

Instructions

• Add watermelon to a large pitcher, then the cherries, then the limes, then the lemons.
• Pour the wine and rum over the top.
• Cover and place in the refrigerator for 4 – 5 hours.
• Remove from refrigerator and add the lemon lime soda. Add a few pieces of the fruit to your glass along with ice (if desired), and pour sangria over to serve.
• Keeps for about 24 hours in the refrigerator; just be sure to add the lemon-lime soda right before serving.

The post Watermelon Sangria appeared first on Kitchen Treaty.

This strawberry sangria is prfect for hot, muggy days … warm summer evenings … sunny afternoons … and maybe even right now!

This Strawberry Sangria recipe has been pinned well over 1 million times! The Kitchn called it the most popular sangria recipe on Pinterest. I just call this strawberry lemon sangria recipe delicious!

I’ve actually met people who have made this strawberry sangria recipe before we met. It’s so surreal when I learn they “knew” me online – and made one of my recipes – before we ever met in person!

Table of Contents

• The Story Behind the Recipe
• Strawberry Sangria Ingredients
• What’s the Best White Wine for Sangria?
• Adaptations & Variations
• How to Make It
• What to Serve with Strawberry Lemon Sangria
• How Long Does Strawberry Sangria Last in the Fridge?
• More Sangria Recipes

The Story Behind the Recipe

Some might argue that a true sangria is red.

Me, I don’t care either way. It’s sangria. When you’re drinking sangria – regardless of the hue – life is automatically good. Who would want to argue with that?

This White Strawberry-Lemon Sangria recipe in particular has become a fast fave in our house. It’s sweet, but not sickeningly sweet. It’s just-right sweet. The strawberries lend their signature summery taste to this white sangria recipe, while the sour lemon keeps everything in check.

Lemon-lime soda tops it off and, I think, makes this strawberry lemon sangria particularly drinkable – in a bit of a dangerous way, actually.

And then there’s the buzzed fruit. Thanks to the addition of rum, the strawberries and apples are nice and kicky – perfect for picking out of the glass for a quick nibble.

Readers say …

“Made this and it was a HUGE hit! Will be making again.”

– Melissa

Strawberry Sangria Ingredients

• Strawberries – Fresh is best. Fresh picked is even better! Hull them and slice them lengthwise.
• Lemons – Thinly sliced.
• Apple – Go for a crisp, sweet apple like Honeycrisp or Fuji.
• White wine – A drier white wine is best. I like Sauvignon Blanc or a light, unoaked Chardonnay for this sangria.
• Rum – Go for a light/white rum.
• Lemon lime soda – Sprite, 7-up, or the like.

What’s the Best White Wine for Sangria?

I prefer a dry-ish, light white wine for white sangria that’s higher in acid. The higher acid helps to balance the fruit and lends a crisp and tart taste for a refreshing sangria. A fruity-tasting one is even better because the fruit flavors mingle better with the fruit in the sangria.

No need to buy an ultra-fancy, expensive bottle of white wine for sangria. Stick with a bottle that’s under $25. But don’t go super cheap, either. Choose a wine you’d be happy to sip all on its own.

Varieties that are go-tos for white sangria are:

• Sauvignon blanc
• Pinot Grigio
• Unoaked Chardonnay (unoaked Chardonnays are lighter and crisper than oaked)
• Albariño

Adaptations & Variations

• If you’re not a fan of carbonation, use lemonade instead of the soda.
• Go extra on the strawberries. Add two or even three cups! Never enough strawberries.
• Add more summer fruits like peaches, nectarines, plums, or other berries like raspberries. Yum.
• For a sweeter taste that’s also closer to traditional sangria, sub the lemon with orange slices. Bonus: You can eat them, too!

How to Make It

This strawberry sangria really is just SO easy to make. All you do is pile the fruit in your pitcher …

… then add the wine and rum. Refrigerate so the fruit, wine, and rum can really mix together and marinate.

Pull it out and add the soda.

Yessssssss.

Pour over ice and plop in a few pieces of fruit. Summer life is GOOOD.

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Strawberry Sangria Recipe

Light yet potent! Strawberries, lemon, apples, white wine, and rum make a perfect summer sangria that'll knock your socks off. Pinned over a million times!

Course beverages

Keyword strawberry lemon sangria, strawberry sangria

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 6

Calories 247kcal

Author Kare

Ingredients

• 2 lemons thinly sliced
• 1 apple cored and sliced [any kind]
• 1 cup strawberries hulled and sliced lengthwise
• 750 ml white wine* 1 standard-size bottle
• 1/2 cup white rum
• 4 cups lemon-lime soda

Instructions

• Add lemon slices to a large pitcher, then the apples and strawberries.
• Pour the wine and rum over the top.
• Cover and place in the refrigerator for 4 – 5 hours.
• Remove from refrigerator and add the lemon lime soda. Add a few pieces of the fruit to your glass and pour sangria over to serve.
• Leftovers keep for up to 3 days, but you likely won't have any!

Notes

*  a dry-ish white wine is best – I like Sauvignon Blanc or Chardonnay

** I like to opt for a lighter/white rum in this sangria, but standard rum will work, too. 

Storage:

Keeps for up to 3 days in the fridge. Add the soda right before serving, if possible. I suggest keeping it in an airtight pitcher or covering your pitcher with plastic wrap so the flavors from the fridge don’t permeate the sangria. 

Nutrition

Serving: 1g | Calories: 247kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 208mg | Fiber: 2g | Sugar: 22g | Vitamin A: 16IU | Vitamin C: 35mg | Calcium: 29mg | Iron: 1mg

What to Serve with Strawberry Lemon Sangria

• Grilled Vegetable Sandwiches
• Grilled Halloumi & Peach Salad
• Sweet Corn Pizza
• Classic Hummus
• Moroccan Spiced Almonds

How Long Does Strawberry Sangria Last in the Fridge?

Strawberry sangria will last in the fridge for up to 3 days. Just wait until you’re ready to serve it before adding the soda, or it will lose carbonation while it sits.

More Sangria Recipes

I love sangria! Here are a few of my favorites that I’ve shared over the years.

• The BEST Red Sangria Recipe!
• Summer Sangria
• Cranberry Apple Sangria
• Apple Cider Sangria
• Spiced White Wine Sangria
• Watermelon Sangria
• Mason Jar Sangria
• Margarita Sangria

The post Strawberry Sangria appeared first on Kitchen Treaty.

I know I’m a dork. I own it, for the most part. Sometimes I think it would be cooler to be, well, cool – but then I look in the mirror or hear the words coming out of my mouth and I laugh at myself. I am what I am. May as well embrace it.

But enough about me. How about America, and freedom, and liberty, and justice for all? And how about celebrating the day of independence with a tasty, dorkily themed beverage like Fourth of July Sangria?

That’s right, my friends. We’ve got a nice refreshing white sangria with star fruit. And strawberries and blueberries and wine and deliciousness and good times. So how about getting dorky with me for your very own Fourth of July celebration? Jump on in to the uncool pool with me. The water is, actually, pretty fine.

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Fourth of July Sangria

A refreshing – and patriotic! – white sangria. Red strawberries, white wine, and blueberries … and even some star fruit to complete the picture.

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 4 -6 servings

Author Kare

Ingredients

• 1 bottle dry white wine I use pinot grigio, sauvignon blanc would probably work nicely as well
• 1 1/2 cups strawberries hulled and halved
• 3/4 cup blueberries
• 1 medium star fruit sliced
• 15 maraschino cherries
• 1/2 cup pomegranate schnapps
• 1/4 cup sugar
• Club soda

Instructions

• Add the strawberries, blueberries, star fruit, and cherries to a pitcher.
• Pour in the wine and the pomegranate schnapps.
• Gently stir in the sugar.
• Cover and let sit in the refrigerator for at least 6 hours – or, preferably, overnight.
• To serve, fill a glass about 2/3 of the way full with ice cubes. Pour the sangria in about 2/3 full, and add a few pieces of the fruit. Top off with club soda.

The post Fourth of July Sangria appeared first on Kitchen Treaty.