Raspberry and Serrano Sangri­a

© Jaymi HeimbuchPhotos by Jaymi Heimbuch

It's no secret. I ♥ the combination of berries and chili peppers, much like the salsa I made earlier this week using just that. And after receiving some jalapeño-raspberry jam from Ann's Raspberry Farm, I was inspired to make an encore. Also, it's worth noting that Ann won a Good Food Award this year for their commitment to naturally grown food. But they could have won just on taste alone. It's that good.

  • 1 small carton of raspberries
  • 1 small carton of strawberries
  • 1 lime
  • 2 apples, granny smith and a braeburn
  • 1 serrano pepper (more if you are daring)
  • 1 bottle of Viognier
  • 1/2 cup of white grape juice
  • 1/4 cup of sugar
  • 1 can of club soda
  • Mint leaves for garnish

1. Finely dice both the apples and the strawberries and then cut both the lime and the serrano pepper into fairly thick slices.

© Jaymi Heimbuch
© Jaymi Heimbuch

2. Layer all of the the different fruits in a tall pitcher, adding a dash of sugar in between every layer. For an interesting twist, you could use honey or agave instead of plain sugar.

3. After all of the fruit has been layered, add the sliced serrano chile and the remaining sugar. Let sit for 10 minutes.

© Jaymi Heimbuch

4. Add the Viognier to the fruit and sugar mixture.

© Jaymi Heimbuch

5. Add the white grape fruit juice and top it all off with the club soda. Place in the refrigerator to chill.

© Jaymi Heimbuch
© Jaymi Heimbuch

6. Once the sangría has chilled, bust out your favorite wine glasses. I like a lot of fruit in mine so I am not bashful about digging around for more berries. Just keep an eye out on those sliced serranos. They have a pretty respectable Scoville rating.

© Jaymi Heimbuch
© Jaymi Heimbuch

7. Garnish the drink with some fresh mint and serve.

© Jaymi Heimbuch

Visit the Green Wine Guide for more vegetarian recipes and wine pairings.

Tags: Cooking | Green Wine Guide | Recipes | Vegetarian

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