Green Your Drink -- Sangria

Give a toast to the environment with this week's tips for finding (and making) light-on-the-planet beverages.

Tip #1: Add a local twist

Basic sangria recipes combine wine, fresh fruit, sugar, brandy, and cinnamon--ingredients that can weigh heavily on the environment as a result of long shipping routes, heavy pesticide use, and water-intensive farming practices. For a greener version of the red Spanish punch, try sweetening sangria with honey from a nearby farmers market and opting for organic seasonal fruits and local wines. One of sangria's biggest virtues is its adaptability: No peaches? Pears work fine. No brandy? No worries--choose your next-favorite liqueur. So if some of the basics aren't in season or locally available, you can get creative and swap in the season and region's best offerings.

Share your recipes and tips: Do you have a great green sangria or cocktail recipe? How do you make the most of foods grown or produced near your home?

Comments

[Stacy]

If fresh citris grows in your yard or nearby fresh margaritas are a great treat!

juice of 1 orange
juice of 1/2 lime
1 shot tequila
1/2 shot triplesec

DELICIOUS!

[Juliet]

This is an excellent tip! Our local wine (Memphis) is pretty bad; making it into sangria had not occurred to me, but it would probably be an improvement. Add local peaches (or do it next year in about May or June and add strawberries....)

[Kristin]

I recently picked about 40 lbs of blueberries that have since been either canned or frozen to last throught the winter. They are grown locally and organically here in southern Quebec. Blueberries are amazing when frozen and dropped into one of those "rough" locally produced vinos. Enjoy!