With May being the month when Cinqo de Mayo is celebrated and also Celiac Awareness Month, I think that offering a Homemade Sangria recipe and postulating (again) on the need for support when one is gluten free just makes sense. I actually combined the two last night, making my friend Tavie’s homemade sangria recipe for my support group’s belated Cinqo de Mayo celebration. Yes, Cinqo de Mayo was on May 5 as the name indicates, but my group meets later in the month and we really wanted to focus on Mexican food with homemade tortillas and carnitas with all the fillings/toppings, plus much more.
And yes, sangria is really a drink from Spain or Portugal, not Mexico. I know that. Sigh. But to repeat the words of a celebrity therapist do you want to be right or do you want to be happy? I choose happy. Of course, I could have gone for a classic margarita or a more nouveau version like this Avo-Rita that was just shared over at Endless Simmer. But I had that pitcher of sangria in mind—an easy way to serve and please a crowd.
So I put the call out on Twitter late the other night for sangria recipes. Liz (Hoosier Homemade) reminded me of her White Sangria recipe that she’d shared for our Holiday FoodFest event a while back. (Note that not all recipes shared in that event were gluten free, but the ones in Liz’s post were.) Liz’s white sangria looks lovely, definitely something different. However, when I was chatting with my friend, Tavie, about the menu for my group’s meeting, I suddenly remembered how good her sangria is. I’ve enjoyed it many times!
Lucky for me it’s a well-loved recipe with few ingredients … she was able to recite it from memory. It turned out that I had everything on hand except the burgundy. So I picked up a bottle on the way home. I must say that I was delighted to see that a large bottle of burgundy was only $7. Sangria that’s easy, delicious, and frugal … definitely my kind of recipe! And actually, it was everyone else’s, too. Even the usual teetotalers in my support group were drinking this last night.
Sadly, in the flurry of activity with members making tortillas, chopping veggies, heating up their offerings, and more, I completely forgot to snap a photo. Well, until 10:30 last night. Luckily, there was a small amount left in the pitcher and in my glass, although I’d added some ice (no doubt another beverage faux pas) and mine was a bit watered down. Still, I needed to head to bed, so I just snapped quick photos “as is,” on my then empty dining room table. Sorry for the harshly-lit, late-night photos with almost no sangria left in the pitcher, but I still think you’ll get the idea just fine.
As far as the second part of this S & S equation, I’m always talking about the importance of support groups. That’s not just because I lead one, but in my role as a support group leader, I see how the “support” buoys folks when they have yet to get their gluten-free “sea legs,” so to speak.
We had three new members attend last night and I’m not exaggerating when I say they were thrilled they had joined us. They saw and ate all our wonderful real food and recipes made from real food, with a few gluten-free specialty products shared, too, and they immediately “got” the gfe approach. It’s one thing to tell folks how to live gfe; it’s quite another to show them, to let them see others follow the gfe approach, and to actually taste great, naturally gluten-free food! They truly understood how they could go forward living gluten free easily and well. While we were eating, several of us chatted with new members on eating out—good experiences, bad experiences, the “do’s” and the “don’ts.” Some newbies attend my meetings initially and then stop attending on a regular basis once they feel they’ve grasped the gfe approach and feel they can do it on their own. Others continue to participate in as many meetings as their schedules allow. It’s all good, as the saying goes.
Even when my support group members are no longer attending meetings, there are very few folks who choose to stop receiving our support group newsletter. So they still like that “lifeline” of support and access to news in the gluten-free world. And who doesn’t need a gluten-free friend or two or several dozen? I sure treasure mine.
Now this Homemade Sangria … this recipe might be your new “go-to” drink for summer events. While summer doesn’t officially begin until June 21, Memorial Day weekend is always considered its kickoff so with that in mind, you don’t have to wait long. If you’re a stickler for that correct timing thing, again ask yourself is it important to be right or to be happy? You know which I choose. And homemade sangria is truly wonderful any time of the year … no need to look at the calendar!
Now my friend Tavie likes to add a little special flourish to her Sangria. This development is relatively new in her sangria serving, so I haven’t tried it yet, but will soon!
Homemade Sangria Recipe
Homemade Sangria (with Something Special If You Wish)
This wonderful sangria recipe comes from my long-time, good friend, Tavie Glassmire.
- 4 cups burgundy wine
- 2 cups orange juice
- ½ cup triple sec liqueur
- ¼ cup granulated sugar (I used coconut sugar; I think honey or agave nectar would work fine, too)
- Sliced or cut fruit of your choice (I used orange and lime slices)
Something Special (Optional)
- About 1 to 1 1/2 cups of fruit that you would enjoy eating, chopped or individual (e.g., chopped apple, chopped pears, individual grapes, chopped plums, chopped nectarines)
- ½ cup of peach schnapps
- ¼ cup of triple sec liqueur
- Stir all together in large pitcher and chill until serving. Sangria may be served over ice if needed.
- Add fruit to medium-sized bowl. Mix peach schnapps and triple sec together and pour over fruit. Let sit a few minutes. Chill if preparing well ahead of serving.
- When serving sangria, spoon some of this Something Special into individual glasses, if desired.
Kay Guest says
I lift my glass to you as well, Kay! 🙂
Tia @ Glugle Gluten Free says
Mmmm. Sangria. Good thing you didn’t use my recipe. One glass and it is really hard to move. At all. Made it once when we had a bbq on the roof of our 3 story condo in L.A. Ooooooooo, was that a mistake.
Oh yeah. And support. Good. 😉
(Thanks for the link-love, dear.)
Tia–Now that’s SOME sangria! Hubby once lived in a three-story stone house with a flat roof. We would go up there to watch the city fireworks over the nearby river on the 4th. As you can imagine, the resulting situation was very similar. 😉
Support is key as you stated! Always happy to share your posts, dear; they’re terrific. 🙂
I just love sangria! This one sounds particularly good, too. I always used to find that it felt like drinking fruit juice. . . with a kick, of course. 😉 Your support group is so lucky to have you! So nice to hear that it went well for the newbies. 🙂
Hi Ricki–Yes, a kick … just the right kind and not too much juice flavor. Juice is often too sweet for my taste. Sangria is the perfect balance of not sweet burgundy and sweet fruit juice and sweet fruit. 🙂
Thanks for the sweet 😉 word on my support group. It’s a mutual “lucky to have you” relationship. The newbies were thrown right in. One was acting as my sous chef and another was pressing corn tortillas. The food probably tasted even better to them because they helped make it. 😉
Ok, I don’t drink but this looks really good! I knew it had to be good just by the sound of the name. 🙂 What would you sub for the burgundy and liquer to make it non-alcoholic, without it becoming just orange juice? 😉
Zoe–Ahhh, good question on a non-alcoholic version! I’m sure you could use POM pomegranate juice or perhaps cranberry juice for the burgundy and an orange-flavored beverage for the triple sec. If you give it a try, please let us know. 🙂
Kim (Cook IT Allergy Free) says
Okay. Are you reading my mind? I literally said to Kurt that I wanted to have just have some friends over to BBQ, play in the pool, and drink Sangria. In one of the latest Food Network magazines, they had recipes for red and white sangria. This one here looks amazing and I think will be the recipe I use this weekend! Although, Tia has me intrigued with her one-glass-and- your-toasted version!
Kim–I like it when I read your mind! LOL Actually I think that’s just dear friends being on the same wavelength, which always gives me “warm fuzzies.” 😉 Sangria is always good, but I do REALLY like this one. If you give it a try, please let us know! 🙂 Haha on Tia’s version … her kind might even be more frugal … only one drink required per person and since one can’t move after drinking it, that would really save on how much food you have to prepare, too. (Not much grazing going on in that case, especially with the pool as a semi-obstacle. Hehe.
Ina Gawne says
This looks so good. I have never had sangria before, I must try!
Ina, you really must try this sangria! It will be the best introduction to sangria for you! 🙂
Tom @ Tall Clover Farm says
This recipe confirms it….summer’s just around the corner!
Tom–This sangria could be a nice refreshing beverage when taking a break from all that cleaning you have in mind before summer really hits. 😉
Peter Bronski says
Hi Shirley… No I’m going to have to go and make a pitcher of sangria! =)
Pete–I bet you and Kelli would enjoy it! 🙂 A pitcher of this sangria can help those normal life problems that we all have seem like not such a big deal after all. 😉
I’m embarrassed to say I’ve never had Sangria. The only alcohol I drink is red wine, so I’m thinking it would be a very easy transition from a glass of Pinot Noir to a pitcher of Sangria! =) And the orange and lime slices sound the best to me. I love citrus and with summer (hopefully) around the corner, I think I better learn to make this refreshing looking drink.
As for support and help from friends, it’s the key to life no matter what you’re going through!
I bought the video a couple of weeks ago, but haven’t watched it yet. I’m looking forward to it. Maybe I’ll make some Sangria and watch it tonight. Sounds good to me, especially now that I have a recipe!
Melissa–Clearly this is the perfect alcoholic concoction for you as your logic shows! 🙂 Don’t you love it when logic works for you like that? 😉
You’re absolutely right on support and I forgot to mention that the folks in your support group do become some of your best friends and see you through much in life, not just the gluten-free aspects.
I’m going to finish watching the video this weekend. We’ll watch the rest in our support group, but here and there. We don’t have an educational portion of the meeting each time, because often folks just need to share and ask questions. Anyway, I’ll be interested in your “takeaway” from all the sessions!
Have a great weekend! xoxo,
Wendy @ Celiacs in the House says
Okay, you talked me into it. Sangria and launching a local support group. xoxo
Wendy–LOL and hooray! You will be a fantastic support group leader! Let me know when it happens. I am volunteering to Skype in to a meeting and share my gfe approach, if you’re interested! 🙂 But not in conjunction with drinking sangria. 😉
Wendy @ Celiacs in the House says
Now that is a great idea. Have you done the Skype thing before with a group?
Wendy–I frequently Skype others in for our group meetings (e.g., Ron Hoggan, Kelly at The Spunky Coconut). I have not been the speaker for other meetings via Skype yet, but I have used Skype to do recorded interviews, like the one I did with Steph over at her Gluten-Free TV. 🙂 So I don’t see it as a problem. You will need the type of projector that one uses for PowerPoint presentations, etc. or a connection from computer to a large television. It’s not hard at all. Skype opens the world up for group speakers! I will have Dr. Stephen Wangen speaking to my group from Seattle soon. 🙂
Wendy @ Celiacs in the House says
Okay, Shirley, you’ve got it all goin’ on. I am impressed at your sophisticated use of technology. I hope your group knows what a resource they have in their midst who is far more than a creative bartender and hostess.
Oh, Wendy, you’re so sweet—thank you! The keys to my use of technology are having a computer with webcam (a given these days) and the fancy, but pretty easy-to-use projector. I borrow the latter from work any time I need it. If I’ve forgotten how to use the cables from the previous use, a member always steps in to help. 😉
And here I am with no burgundy in the house! Travesty! *adds it to grocery list*
Wendy, if you are starting a local support group, I’m driving up! 😀
Debi–Burgundy is not something I normally keep on hand, but I think I need to change that. I always have orange juice, fruit, and triple sec, so I could easily stir up a batch of sangria if friends dropped in. I’m always impressed when others do that type of thing! LOL
Love that you and Wendy are close enough that you can attend her support group meetings (notice that I’m saying it like it will definitely happen and soon … are you reading, Wendy?)!
Wendy @ Celiacs in the House says
Hey, Debi, if I get this thing going, I’m going to invite you up for moral support. 🙂
YUM! I LOVE Sangria, gotta give this one a try :o)
Jennifer R. says
Shirley, how did I miss the sangria at our meeting? I didn’t even know about it — but the food was delicious as usual. Thanks for all the work you do for the meetings — I appreciate you!
Oh, and I already bought the DVD from amazon!!
Have a super weekend!
Jennifer–Gosh, I don’t know how you missed it … I’m so sorry! I think we were all chatting enthusiastically about it before you arrived. Then I guess we were perhaps a little more mellow and not talking as much … just sipping. LOL We actually had two types of sangria. One was my homemade recipe and another was a bottle that Delise brought that was made in Spain. We didn’t get to the last one, so we’ll break that out next time and let you have the first glass! 🙂
Many, many thanks for all the kind words. Right back at you, dear, as I can always count on you to support me and our group’s efforts! The food was fantastic, including your Carrot Hijiki Salad from Ali and Tom’s Whole Life Nutrition cookbook. Everyone loved that, including me!
Yippee on getting the DVD. I can’t wait to finish watching it. I think it’s an eye opener for all–gluten free yet or not.
Hope you have a fantastic weekend, too! Hugsss,
That sangria sure does look refreshing, and I could use that with this heat.
I think support groups are important too, and I think a lot of people miss out by relying on Internet support alone. We need to grow our support group, and having great speakers is a good way to bring people in. I like the Skype idea and will be suggesting that to our steering committee.
I was looking for a sangria recipe for this weekend and thought I remembered seeing one on your site. I am so glad I checked. Often I see something and completely forget where it was.
This recipe looks simple and delicious. One of the friends coming this weekend “should” be gluten free. (Wish me luck :-).
As for the support, I can’t agree with you enough. How many times do we go to Whole Foods or other grocery store only to encounter an overwhelmed newly diagnosed gluten free person? I often spend 15-20 minutes walking them through things around the store, talking about gluten free living as much as I can in a short amount of time.
I feel like doctor’s offices are quick to give a diagnosis, then have nothing in place to help guide this newly diagnosed person in their new gluten free life. People who run support groups like you are such a blessing. (As our family would say, you are doing a mitzvah.)
Hi Sandi–I hope you made this sangria and loved it! I wanted some after reading your comment and remembering how delicious it is! 😉 Hope all went well with your visiting friend, on all fronts. 🙂
So true on support, and thanks for the kind words, dear! I actually met an elderly gentleman yesterday in the store. He was shopping for his newly gluten-free wife. We chatted for a bit and I gave him my card, but he was headed off with some packages of gf products and I was thinking that the outcome on that would not be great. I could have given him my quick advice on living gfe, but that’s better given—ideally, face to face, with discussion—to the person who actually has to be gf. Hopefully, his wife will contact me. In many cases, grocery store support is the only support that folks ever get because many are reluctant to join groups and have had bad experiences wit doctors, dieticians, etc. as far as support. I’ve never heard mitzvah used that way–I’m honored to be doing a mitzvah!
April J Harris says
It makes such a difference to have support whenever you are trying to follow a new or different way of eating – whether it’s gluten free or just making healthy choices. Thank you for sharing your experience! Love this Sangria recipe – it sounds very special indeed. Thank you for sharing this post with us at Hearth and Soul, Shirley!
April–That’s really true. Just having support in any way for so much in life is truly important. This IS great sangria! Thanks for taking the time to comment and for hosting Hearth and Soul, so I could share it with your readers. 🙂 Hoping you get some sunshine this week! 😉
Delicious Shirley, thanks for sharing with Hearth and soul blog hop, pinning.
Hi Swathi–Thanks, dear! I appreciate Hearth and Soul, you and April, and all your sharing! 🙂
Are Schnapps GF? Peach Schnapps? I was Googling it the other day and thought the answer was no.
Shirley Braden says
Hi Deborah–Distilled spirits, even if they’re made from grains, are considered gluten free. Experts say that the gluten molecule is too large to make it through the distillation process. When you see sites say grain-based liquor is not gf, most of the time it’s because they’re saying that simply because they’re made from grain. That should not be the reason. Grain-based liquor should not be a concern UNLESS gluten is added after the distillation process. You have to consider each liquor that has flavoring adding after distillation individually. You will find sources that say that DeKuyper is not gluten free only because it’s grain based and others sources that say it’s gluten free. I believe it’s gluten free. I do not accept the premise that all grain-based alcohol is unsafe as some questionable gluten-free “resources” state. Of course, use your own judgment to decide what you wish to consume.