You need to make this cocktail for your 4th of July parties! This is definitely one of the best drinks I have made in a while. It tastes like summer in a glass, well that is if summer tasted like champagne and lemonade in a mason jar. It’s perfect for a hot summer evening. The lemonade makes the drink tangy and refreshing and the champagne adds a bit of delightful sparkle. Best of all, it is so, so easy to make! You could definitely use store-bought lemonade, but I’m a fan of the homemade agave nectar sweetened variety. I like to keep it on the tangy side, but using agave makes it easy to adjust the sweetness very easily. Using agave also means you don’t have to wait for water to boil and simple syrup to cool, which means you will enjoying this delicious beverage all the faster!
1 bottle VERY chilled brut sparkling wine (cheap stuff is fine)
3 cups VERY chilled fresh squeezed lemonade (my favorite recipe is below)
berries/fruit of choice (fresh or frozen will help keep it chilled)
In a large pitcher (big enough to fit 6 cups) combine the sparkling wine, lemonade and 2 large handfuls of fresh berries. Lightly stir to mix. Serve immediately.
Agave Sweetened Lemonade
10 large lemons, juiced(should yield about 3 cups of juice)
1/4 cup agave nectar
3 cups water
Combine lemon juice, agave nectar, and water in a large pitcher. Mix will to combine. Place in fridge and allow to chill.
I think this salad is a perfect for any 4th of July picnic or barbecue. Not only are the colors fun and spot on for the holiday, the ingredients are absolutely fantastic together! The salty blue cheese, earthy quinoa and sweet blueberries each bring great flavors that manage to complement each other perfectly.
I used balsamic raspberry vinegar, which unfortunately muddled the color of the quinoa and blue cheese a bit. I know if I used a little vinegar (white wine, cider) the color would be perfect. I also found the raspberry balsamic to be a bit too sweet for my personal taste. The tangy blue cheese helped tone it down slightly, but I think I would try a less sweet vinegar next time.
Red, White & Blue(berry) Quinoa Salad Adapted from here.
For the Dressing
s5 Tablespoons balsamic raspberry vinegar (or vinegar of choice)
1-2 Tablespoons olive oil
Kosher salt and freshly ground pepper, to taste
For the Salad:
1 cup uncooked red quinoa
2 cups low sodium vegetable broth (or water)
1 pint fresh blueberries
8 ounces fresh raspberries
8 ounces blue cheese, crumbled
3 Tablespoons fresh chives, finely chopped
Before cooking the quinoa, soak it in some cold water (about 20 minutes) to rinse off some of its natural bitterness.
Add quinoa and broth to small saucepan. Bring to a boil, reduce heat to a simmer and cook until all the broth has been absorbed and the quinoa is tender (about 15 minutes).
While the quinoa is cooking, mix the dressing together and set aside.
Add the blue cheese, chives and place this in with all the blueberries into a large bowl.
Once you drain the quinoa, cool it off till it is slightly warm or room temperature and pour the raspberry vinaigrette and mix that through.
Let the quinoa cool down some more before mixing in the cheese, blueberries and chives (otherwise your blue cheese will melt.)
Gently fold in raspberries before serving, being careful not to smush them.