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Red Wine Summer Smoothie
Posted by | Photo by Savannah Carter

Red Wine Summer Smoothie

Red wine smoothie, you say? Trust me, I gave this one the quizzical brow raise when I first heard about it as well. Before you shake your head and change the tab, just hear me out. This recipe gives wine a twist, with frozen sangria-esque taste and the classic combination of red wine and chocolate. Substituting white wine for the red and frozen mangoes, strawberries, peaches, etc. for the berries and chocolate can also make for a refreshing spin on a white wine summer sangria. Perfect for a date night or even just lounging outdoors, this recipe is easily adapted to whatever your tastes may be.

Prep Time: 5 minutes
Total Time: 5-10 minutes

Servings: 3

Ingredients:
1/2 bottle of Cabernet Sauvignon
1 ½  handfuls of frozen berries
1 square of chocolate (milk or dark, depends on your preference)
Optional: Honey or agave syrup

Directions:

1. Pour half a bottle of wine into a blender.

Photo by Savannah Carter

2. Add 1 ½ or more handfuls of frozen berries.

Photo by Savannah Carter

3. Grate 1 square of chocolate into the mixture.

Photo by Savannah Carter

4. Blend until relatively smooth.

Photo by Savannah Carter

Tip: I like the tartness and bitterness of berries and dark chocolate, but for more sweetness add honey or agave nectar.

5. Pour and savor the classiness.

Photo by Savannah Carter

 

0 0 839 03 June, 2014 Cook, Drink, Featured June 3, 2014
Savannah Carter

About the author

Savannah Carter is a junior at the University of Oregon within the School of Journalism and Communication. When she isn't out exploring or eating, you can find her traveling! Originally from Sunset Beach, California, her travel outside of the U.S. has compelled her to gain international perspectives in both her personal and professional life. Currently going to school at Oxford in England, she is the daughter of restaurant owners from the LA area. Savannah intends to attend culinary school after obtaining her undergrad and hopes to land a career in the restaurant industry.

View all articles by Savannah Carter

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