Sangria Slushies

As astounding as this sounds, sometimes I am faced with left over sangria.  What?! you say?  I know, perhaps my friends aren’t the lushes that they make themselves out to be…(impostors!)  Well I’m not about to pitch a perfectly good pitcher of sangria.

So what do you do when life hands you lemons?  That’s right, you make lemon drop martinis.  So when I have leftover sangria, it’s to the ice cream machine to make sangria slushies!

Start with your ordinary pitcher of left over sangria.  

Now I’ve tried freezing it just like this and you end up with some pretty chunky frozen pieces of fruit in your slushy.  Especially since the bottom of the sangria pitcher tends to be a bit heavy on the fruit.  So now I attack it with the mini chopper before throwing it into the ice cream maker.  The side benefit is the berries take on a staring role and what was once white passionfruit sangria (which is totally fab by the way, you should try it) now takes on the rich purple hue.

So there’s one obvious problem with just throwing all the fruit into the chopper – so yes, I go the extra mile and sort out the fruit that still had a rind attached – you know, those pesky oranges and lemons.  I let the green apples go, it makes for nice little flecks of bright green in the finished slushy. 

At one point in my life, I considered peeling all the rinds off of these tiny bits of fruit.

I peeled off three rinds and realized that was a really stupid idea and I switched to a much better plan.

The mega juicer.

All you need to do it make sure that you don’t have any escapees as you juice the fruit.

Now everyone into the blender – let’s go!  

So pretty.

And then just pour that loveliness into the ice cream maker and away we go! 

Then I dump the new sangria slushy either directly into my glass or into the freezer to enjoy later.

I can only hope that this post saves some sangria that might have been tragically leftover at your house too.



Hummus Three Ways

One of the new treats I tried out for this year’s Oscar Party was hummus three ways.  I figure if the gurus on Top Chef can have all their dishes three ways, why can’t I?  And I do think it turned out sensational (if I do say so myself). 

To make this hummus extravaganza happen, I picked up votives at Ace Mart for a little under $0.50 a piece.  Heather contributed black bean hummus (which she’ll have to blog in the future), Costco contributed a tub of Sabra’s roasted pine nut hummus and I made a batch of Giada’s white bean hummus – my version is always heavy on the parsley.

Chop veggies in sticks.  For the black bean hummus I had carrots and celery (I did spring for the extra effort of chopping whole carrots so they would be tall enough in the glasses) and for the roasted pine nut hummus, baby cucumber spears.  I followed the directions for Giada’s pita chips but rather than cut the pitas into triangle shapes, I created sticks by cutting strips of pitas then cutting the strips in half.  They fit perfectly into the small votive glasses and were the perfect tool for scooping out yummy hummus!

To make sure the edges of the glasses stayed clean, we pipped the hummus into each cup – it’s faster and easier than cleaning edges!  All the types were a taste sensation and the little cups were all gone by the time the party was over.  I can’t wait to try this again next year!