Sangria is a wonderful drink to enjoy during the hot summer days, where you can incorporate your favorite fruits, herbs and spices straight from your garden. Though this summer has been different from others in the past, you can still make this drink at home and save the rest in your refrigerator to enjoy the next day or throughout the weekend. We like to enjoy this on a warm afternoon, imagining we are on our favorite beach with friends and family. If you can get outside for a quick bit of sun while enjoying it on some ice, even better.
A very brief history on Sangria, it is an ancient drink, variations of which may have begun in the middle ages as a sort of mulled wine called hippocras. Because water at the time was filled with bacteria and unsafe to drink on its own, forms of alcohol such as wine were an obviously popular drink. Fruits, spices and herbs were often mixed in to give the drink a more complex flavor. Sangria has gained its reputation from wine originating in Spain. Grapes planted by the Romans on the Iberian Peninsula around 200 BC have been a source of red wine from Spain through present day. Sangria has been a popular wine punch, enjoyed throughout Europe for hundreds of years. There are so many variations to sangria that you can't really go wrong.
This variation of the fruited wine we created is a Sangria Blanco, made with white wine and rosé; blending the two is very untraditional, but then again so is adding adaptogens! We chose to add in Pine Pollen for its numerous supportive benefits and adaptogenic qualities. Bio-Active Honey is our sweetener of choice. More on these two below!
Pine Pollen
Our Mason Pine Pollen is a wonderful adaptogenic tonic that may support focus and energy, as well as providing antioxidants and supporting endocrine and immune function. Pine Pollen is collected within the pollen-saturated cones, tiny grains on male cones that collect within the cone for harvesting. Pine Pollen, also known as Pinus massoniana pine tree species, is native to Asian countries and also western Europe but can be collected from several areas, including the United States. Pine Pollen is not only helpful for humans but also feeds the soil, plants and animals who eat pollen dusted foods. Pine Pollen has been traditionally valued as a supportive tonic.
Pine Pollen is traditionally valued as a supportive tonic that may support metabolism, the liver, and endurance.
Regular consumption may support healthy metabolism, immune response, circulation and enhance whole-body function.
Bio-Active Honey
Our Bio-Active Marri Honey is a potent and rare raw honey that is wildcrafted in the Marri forests in Australia. Twice the potency of manuka, this powerful and rare honey contains 40% by weight Active Oxygen and is an oxygen and mineral-rich, prebiotic food, making it a restorative tonic and liquid gold. 40% Active Oxygen gives this honey an Active Honey Factor (AHF) of 40+, which is exceptionally high for active honey. Active Honey has been enjoyed as a traditional food since ancient times. You can enjoy it daily, and mix with lemon, ginger and warm water for a soothing tonic. You can enjoy by the spoonful, add to smoothies, tea, matcha, breakfast and raw treats. Enjoying raw Bio-Active Honey before bed is a soothing evening ritual. Active Honey is also lovely for the skin — you can apply topically or mix into your favorite dry/wet face mask.
Biodynamic + Adaptogenic Sangria
Makes 8 servings
Ingredients2 bottles wine of choice (we blended Cooper Mountain Pinot Noir Rose and Cooper Mountain Tocai Friulano) 4 tbsp. Pine Pollen 1 handful of strawberries (5-8), sliced 1 lemon 10 cherries, pitted 1 apple (we used organic fuji) 4 tbsp. Bio-Active Honey or honey of choice handful basil leaves handful mint leaves *we recommend using organic or home-grown produce, sourced as locally as possible. **For a more traditional Sangria, you can substitute an orange to replace the lemon, add in 3/4 cup orange juice, 1/3 cup brandy or rum, and 3-4 tbsp. organic brown sugar or other sweetener of choice. Choose a red wine such as a Tempranillo or other dry Spanish red wine. |
MethodCore and slice your apple, slice strawberries and half your lemon (save the other half for juicing). Pit your cherries and remove stems. Grab a large pitcher or other vessel to mix the sangria in and add wine. Add your Pine Pollen and stir mixture until well blended. Add your sliced fruits and stir. Add honey to taste (we used ~4 tablespoons Bio-Active Marri Honey). Squeeze half of lemon into sangria mixture. Open basil and mint by clapping between palms, throw leaves in and mix. Let sit for 30 minutes to 1 hour before serving (can let it sit longer for more fruit forward sangria). Store in your refrigerator for up to 3 days (fruit may spoil if kept too long). Serve with your favorite summer dishes and enjoy! *Please remember to drink responsibly, and to never drive while intoxicated |
Photos: Nikki Haun
