It's cocktail time - raspberry swizzle


The heat in Salt Lake City has been epic this summer. Multiple days over 100 degrees. That's cool beverage time, my friends, and we at Chez Sweetcakes has been in beverage making mode this week.

First, we made white whine sangria based on the skinny girl cocktail. Since Sweetcakes is not a big fan of sugar substitutes, I added regular sugar, only not a lot of it. And I only add the seltzer water when serving- if you add it before, the fizzy fabulousnes will dissapate before you drink it. And nobody wants that.

White Sangria
To repeat the recipe, basically:

1 bottle whine wine (Menage a Trois California White Wine works incredibly well)
2 peaches, sliced
1 kiwi, sliced
a handful of raspberries
sugar, to taste
mint or basil sprigs
sparkling water

Pour the wine in a pitcher, then add the fruit and sugar. Let sit in the fridge for several hours, stirring occasionally.

To serve, fill glasses with ice. Fill the glass half full with sangria, making sure to include some fruit pieces in the pour, then fill it the rest of the way with sparkling water. Add a few raspberries and a sprig of mint or basil on top of the glass.


Raspberry Swizzle

To make rasperry swizzle, you'll use white wine sangria (or simply champagne), a pint of raspberry gelato, basil leaves, and fresh raspberries.

Scoop raspberry gelato into a fancy glass.

Pour white wine sangria to cover it.

Garnish with raspberries and basil leaves and serve immediately.


Now, summer reading is the time for light stuff, dreck even. Go forth, read those trashy books, tasters, and report back on your favorites.