Sangria is traditionally a red wine punch known as a popular, refreshing party drink around the world. In the United States, Sangria was first tasted at the 1964 World’s Fair in New York. The Spanish World area served this fruity wine punch to its visitors, and history was made! I became a ‘Sangria-fanatic’ when I visited Madrid two years ago. They served it everywhere! Since then my friends and I have tried Sangria at several New York City restaurants in search of the best one. No one seems to make it quite the same. (Recently, I enjoyed a glass of Fried Green Tomato Sangria – more on that later.)
My low-sugar version of Sangria uses packets of Crystal Light instead of sugar to enhance the flavor.
Remember, it’s been recommended to eat a light snack when you’re drinking Sangria if you’re living with diabetes. While moderate amounts of alcohol can cause blood sugar to rise, excess alcohol can actually decrease your blood sugar level — sometimes causing it to drop into dangerous levels.
INGREDIENTS:
2 bottles of Barefoot Sweet Red wine
1 bottle of Champagne
1 each: lemon & orange (cut into wedges)
2 on-the-go packets of Crystal Light Old-Fashioned Lemonade
1 shot brandy
1 cup strawberries and pineapples
DIRECTIONS:
In large pitcher pour wine. Squeeze in juice from the citrus wedges, then toss into the pitcher. Add stevia, orange juice and brandy. Chill 2 1/2 hours or ideally, overnight. Get ‘diva-licious’ and add strawberries and pineapples just before serving.
