I typically always drink red wine – it seems to be as a person with type 1 diabetes, just about the only thing I can drink that a) I enjoy the flavor and variety, but more importantly b) it has zero impact on my blood sugar. Bonus, it goes well with cooking and Frank 😉
This 4th of July we had friends over, played yard games (dubbed the 1st annual Swanson yard game olympics), grilled (read: grazed on food allllllll day) and drank. It was such a fun day!
Because I didn’t want to drink red wine all day – too “heavy” and it was warm and slightly humid, I decided to try and make a more minimal-to-none, diabetes blood sugar spiking version. I’m also not a huge fan of sugary drinks in general, they give me crazy headaches and make me feel puffy and gross (especially the day after). I googled all sorts of recipes and didn’t care for any of them, so I ventured out on my own. The result was a light, refreshing, flavorful sangria that I loved and our guests did as well! Plus I got a new sangria pitcher out of it 🙂
- 1 bottle merlot
- 1 bottle raspberry road (Carlos Creek Winery – wine tasted here recently)
- 1/2 cup blueberries
- 1 cup quartered strawberries
- 2 sliced oranges
- Club soda
Combine everything above except the club soda into a pitcher and refrigerate for at least 6 hours (overnight would be fine). When ready to enjoy, pour into a sangria pitcher and add 4 (mini) 10 oz bottles of club soda. My family recently wine tasted at Carlos Creek Winery in Minnesota, so I picked up a bottle of their raspberry road for this recipe, but I think any fruitier flavored wine would work. [Disclaimer: I almost added some raw honey, but decided before I did to let the fruit sit in the wine and see how it tasted = result, no honey needed].
Light, refreshing, flavorful and especially on a warm summer day 🙂
Looks lovely! I’ll definitely try it! 🙂
Hope you enjoy!! 🙂
Sangria has always been one of my most beloved beverages! Linds, I had two questions about this recipe. First, what kind of wine is Raspberry Road, apart from being sweet? Also how long did you let your fruit sit in the wine to allow the sugars to be fully absorbed? I’m excited to serve this at our next grilling get-together!
Hi Seema! The Raspberry Road wine is from a winery called Carlos Creek, local in Minnesota. If you aren’t able to find it where you are located, you could probably substitute some sort of fruit wine. It wasn’t terribly sweet, but sweeter than a dry red (like cab/vin for sure). I let the fruit set in the wine for about 7-8 hours in the fridge! Had a great subtle berry flavor!!