Here’s a look at this weekend’s tasty food and drink happenings:
The Original Greek Festival at Annunciation Greek Orthodox Cathedral
FridayâSaturday, 11 a.m. to 10:30 p.m.
3511 Yoakum
Souvlaki. Spankopita. Pastitsio. Baklava. Itâs all up for the grabs at this 58th annual Greek festival, a family-friendly celebration of Greek culture featuring authentic eats, live music and dancing, cathedral tours, an inflatable play zone for the kids, crafts and a Greek merchant market. Tickets are $8 and free for children 12 and under.
Those wanting to continue the Greek Fest party can hit the afterparty at Echoes, rocking Greek Greek soundtracks by Mikis Theodorakis, food specials from souvlaki plate to fried zucchini and potato croquettes, and drink specials on Greek spirits like Mastiha and Ouzo.
Saturday, doors open at 11 a.m.
1433 North Shepherd
Celebrate the spirit of Oktoberfest with a day full of music, tasty food, flowing beers and a little friendly competition. Oktoberfest games from stein hoisting to beer chugging will go down from 3 to 6 p.m., and The Monicas will take the stage with live music from 6 to 10.
Southern Smoke Festival at Discovery Green
Saturday, 4 to 8 p.m. (3 p.m. VIP)
1500 McKinney
This yearâs Southern Smoke Festival and fundraiser is set to be as epic as ever. Held at Discovery Green, guests can enjoy bites from 70+ chefs from around the nation, including crispy duck wings agrodolce from Coltivareâs Ryan Pera, XO Shrimp Yaki from Top Chef contestant and Bâtween Sandich Co. owner Michelle Wallace, and more; plus wine and cocktail experiences and cooking demos from chefs including Suerte executive chef FermĂn NĂșñez and Milk Barâs Christina Tosi. Tickets are $225 for general admission.
A Taste of Cy-Fair at Bridgeland Lakeland Village Center
Saturday, 5 to 8 p.m. (4 p.m. VIP)
10615 Fry
Organized by local restaurants and businesses, and volunteers and with all proceeds benefiting Cy-Hope to help kids in the Cy-Fair community, the sixth annual A Taste of Cy-Fair festival is a fun-filled outdoor event featuring bites from top local restaurants, cherryicked wines and craft beers, live music, an artisan market, silent auction and more. Tickets are $50 GA ($20 for kids 11 and under) and $90 VIP.Â
Bonfire Cider is a cozy and refreshing fall cocktail. Apple cider spiked with cinnamon flavored whiskey and topped with vanilla bubbly! This recipe makes 1 cocktail but can easily be doubled to serve more.
Itâs feeling more and more like fall these days.
Itâs hard to believer that we are a day away from October. But thatâs not to say that I havenât been feeling the fall vibes. My scented candles are lit, sweaters have been out since August (because I do live in Michigan after all), Iâve been making soups and chili and football is on the TV Sunday, Monday and Thursday.
But Fridays are for cozy late night cocktails!
So with that said, cheers to fall with this simple and delicious cocktail. Cinnamon whiskey meets apple cider and vanilla bubbly â SO good!
To Make This Bonfire Cider You Will Need:
ice
cinnamon flavored whiskey â I like Foggy Mountain (not sponsored).
apple cider â If youâre lucky enough to live near a cider mill, get freshly made local apple cider.
lemon juice (freshly squeezed)- Â Adds acidity and subtle bright citrus flavor.
vanilla dry botanical bubbly â I linked this in the recipe printable at the bottom of this post.
apple slices â for garnish.
cinnamon sticks â for garnish.
You are going to need some cinnamon flavored whiskey. Our good friend Josh got me hooked on this Foggy Mountain Bonfire whiskey (hence the name of the recipe) a couple summers ago and itâs delicious. Delicious over ice as is or mixed in a cocktail.
Bonus. Itâs made in Michigan. â
Add ice to a glass. I recently picked up one of those ice cube trays that makes giant single cubes so the ice doesnât water down your drink. Itâs cool, but not necessary.
Start by pouring in 1-1/2 ounces cinnamon flavored whiskey.
Next pour in 3 ounces apple cider.
Add a small squeeze of lemon.
Top it off with some vanilla DRY Botanical Bubbly. This is non-alcoholic carbonated flavored soda using just 4 clean ingredients! Not sponsored, I just happened to find this a while ago and love it. I found this at my local grocery store by the tonic waters and canned wines. However it may be by the pop (aka soda) as well.
The most delicious combo of cinnamon, apple and vanilla.
As always, please drink responsibly.
Enjoy! And if you give this Bonfire Cider recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1drink
Bonfire Cider
Bonfire Cider is a cozy and refreshing fall cocktail. Apple cider is spiked with cinnamon flavored whiskey and topped with vanilla bubbly! Makes 1 cocktail but can easily be doubled.
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
ice
1Âœfluid ouncescinnamon flavored whiskey, I love Foggy Mountain
3fluid ouncesapple cider, not vinegar
1small squeeze oflemon
1splashvanilla DRY Botanical Bubbly
3thinapple slices, for garnish
cinnamon sticks, for garnish
Add ice to a glass.
Pour in whiskey, cider and a small squeeze of lemon. Top with vanilla dry bubbly.
Cultivate by Forbidden Root is one of many beer options along Malt Row.|
Garrett Sweet/Eater Chicago
Chicago is one of the biggest craft brewing hubs in the nation, home to industry pioneers like Goose Island (a subsidiary of Anheuser-Busch) and fledgling operations sharing space in brewery incubators. For brew aficionados who want to spend a day getting a taste of the cityâs beer scene, thereâs no better place to go than Malt Row, the name given by the Greater Ravenswood Chamber of Commerce to the stretch of breweries and taprooms along the Metra tracks in the Ravenswood Industrial Corridor. Running about a mile and a half through a residential North Side neighborhood, the zone from Irving Park Road to Balmoral Avenue is home to eight taprooms plus a distillery and a winery, all close enough for a long, boozy stroll. Try a wide variety of beers ranging from traditional German-style lagers to funky saisons made with Midwestern fruit. Check out these 10 Malt Row spots and then take home a six-pack or growler of a new favorite.
Here’s a look at this weekend’s tasty food and drink happenings:
Viet Cultural Fest 2024 at NRG Center
Saturday, 10 a.m. to 7 p.m.
Viet Cultural Fest invites the Houston community to tap into the rich tapestry of Vietnamese heritage for a day of cultural entertainment, traditional games, exciting competitions and tasty Vietnamese fare. Hungry locals can also sign up to partake in Pho Eating and Banh Mi Eating Contests in advance online.
Saturday, 11 a.m. to sold out
5172 Buffalo Speedway
Chef Rafael Nasr of Craft Pita (as seen on Alex Vs. America) and chef Michelle Wallace of B’tween Sandwich Co. (a star of the latest season of Top Chef) have teamed up to host an exciting one-day-only Arayes collaboration, available at the Craft Pita West University location until sold out. The two chefs will create Lebanese and Asian Arayes specials â classic Lebanese Arayes with ground beef, onions and parsley stuffed in pita pockets and grilled; and Asian Arayes featuring pork, shrimp, cilantro, chili crisp and fish sauce stuffed in pita pockets and grilled, served with red cabbage and spicy aioli. Both options are served with red cabbage and spicy aioli and will be priced at $10.
URBE honors Fiestas Patrias â Mexican Independence Day â with a special ticketed fiesta. Guests can enjoy Mexican street food with interactive food and dessert stations, custom cocktails, folkloric dancers, mariachis, a DJ, festive decorations a photo booth and more. Tickets are $85 per person plus tax and gratuity.
The stylish Post Oak Italian restaurant has introduced a new Brunch in Capri series, transporting guests to the Bay of Naples with an array of Mediterranean-inspired dishes. Dine on prosciutto eggs benedict, pancakes with homemade ricotta, dolce vita toast and Nutella crepes, and a vibrant selection of Italian spritzes from the spritz cart. DJ Bjorn Larsen will bring the vibes with Italian electronica and remixes of Italian classics. Brunch in Capri will be offered every Sunday from 11 a.m. to 3 p.m. Reservations can be made via OpenTable.
Rock & Roll Picnic at Last Concert Cafe
Sunday, 1 to 6 p.m.
1403 Nance
Iâll Have What Sheâs Having brings back its Rock & Roll Picnic for a day of community, great food and cocktails, rockinâ live music, cocktails and art. The third annual event raises funds to provide preventative, reproductive and mental healthcare for folks in the food and beverage community. Guests can add the picnic upgrade to enjoy goodies from top chefs including Dawn Burrell, Evelyn Garcia, Nick Wong, Josh Deleon, Dominick Lee and Mary Cuclis (with more TBA), alongside creative sips, live concerts and new experience from lawn games to a champagne sabering demo. Tickets are $45 GA or $95 for the Picnic Upgrade (including chefâs bites and two drink tickets), with VIP tables available as well.
This Easy Homemade Apple Cider is the perfect blend of sweetness and spice! Not only is it super simple to make, but the aroma alone is worth itâitâs like filling your house with the scent of autumn. Plus, making your own apple cider means you get to control the sweetness and spice just the way you like it. Whether you enjoy it warm or cold, itâs a comforting treat thatâs always a crowd-pleaser. And if youâve got leftovers (lucky you!), they freeze perfectly for later. You can even use it in baking! Who can resist apple cider cake or donuts?
Orianaâs Thoughts On The Recipe
I absolutely adore apple cider, and itâs something I really miss living in Europe. Itâs just not a common find here, so Iâve had to come up with my own version from scratch! Honestly, it turned out to be a blessing in disguise because now I can control the flavor just the way I like itâsweet but not too sweet, and with that perfect blend of cozy spices.
One of my favorite things about making this recipe is how it fills the house with the most incredible, warm, spicy aroma. Thereâs something so comforting about the smell of apples, cinnamon, and cloves simmering away. Itâs like autumn in a pot, instantly putting everyone in a good mood!
Plus, itâs super easy to make! I love that I can whip up a batch, keep it warm on the stove, or chill it for later. And if youâve got leftovers (though, in my house, thatâs rare!), they freeze beautifully. Itâs also perfect for making apple cider-based desserts, which my kids are crazy about.
Homemade Apple Cider vs. Store-Bought Apple Cider
Homemade apple cider offers a fresh, customizable flavor with no additives, allowing you to tailor sweetness and spice to your liking, though it requires more time and has a shorter shelf life. Store-bought cider, on the other hand, is convenient, consistent, and has a longer shelf life, but may contain additives and lacks the personalized touch of homemade cider. For baking, homemade cider can add a unique, fresh flavor, while store-bought cider is a practical choice when convenience and consistency are key.
What I Love About This Recipe
So Simple, Yet So Good: This recipe doesnât require any fancy equipment or complicated steps. Just throw everything in a pot, let it simmer, and youâve got homemade apple cider!
Control the Sweetness: I love that making this from scratch lets me adjust the sweetness to my familyâs taste. You can make it as sweet or as spicy as you like!
Freeze for Later: Got extra cider? No problem! Freeze the leftovers in an airtight container, and youâll have a taste of fall ready to go for up to 3 months.
Perfect for Baking: This apple cider is not just a drinkâitâs also a fantastic ingredient for desserts! Use it to whip up an apple cider cake, donuts, or even spiced muffins. The possibilities are endless!
It Makes Your House Smell Incredible: If you love the smell of cinnamon and spices, youâre in for a treat! As the cider simmers, your whole home will smell like a cozy autumn wonderland.
Potential Cons Of The Recipe
Cooking Time: The only downside Iâve found is that you do need to let it simmer for a while to develop those deep, warm flavors, so patience is key!
Rustic Appeal: Also, if youâre looking for a super clear cider, this homemade version tends to be more rustic and pulpy due to the fresh apples.
Tips To Mitigate These Cons
Cooking Time: If youâre in a hurry, you can crank up the heat a bit to speed up the cooking process, though the flavors wonât be as intense.
Rustic Appeal: For a clearer cider, strain the mixture through cheesecloth before serving. This will help remove any pulp or spices that might not have dissolved.
Ingredients Youâll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Apples: The base of the cider! Note: Use a mix of sweet and tart apples like Granny Smith, Honeycrisp, or Gala for a balanced flavor.
Orange: Adds a bright, citrusy note that complements the spices beautifully.
Cinnamon Sticks & Ground Cinnamon: The star spice of apple cider, giving it that warm, cozy feeling.
Ground Cloves & Allspice: These spices add depth and a bit of earthiness to the cider.
Water: Helps everything simmer and blend together.
Sugar: Sweetens the cider. Note: You can adjust the amount to your taste, or use honey, maple syrup, or a sugar substitute if preferred.
Vanilla Extract: Adds a smooth, subtle sweetness to balance out the spices.
Best Apples To Make Homemade Apple Cider
For the best homemade apple cider, choose a mix of apple varieties to balance sweetness, tartness, and flavor complexity. Here are some top choices:
Honeycrisp: Known for their crisp texture and balanced sweetness, Honeycrisps add a nice flavor base.
Granny Smith: Their tartness enhances the ciderâs flavor and provides a nice contrast to sweeter varieties.
Gala: These apples are sweet and aromatic, contributing a pleasant flavor to the cider.
Fuji: With their high sugar content, Fuji apples add sweetness and richness.
Braeburn: They offer a blend of sweet and tart flavors, which adds depth to the cider.
Golden Delicious: These apples are mild and sweet, perfect for adding a smooth flavor to the mix.
Jonagold: A hybrid of Jonathan and Golden Delicious, Jonagolds have a great balance of sweet and tart.
Combining these varieties helps create a well-rounded cider with a depth of flavor. Feel free to experiment with different blends to find your perfect mix!
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 â Cook
Place orange, apples, cinnamon sticks, ground cloves, and ground allspice into a large pot. Add enough water to cover the fruit, about 10 cups. Bring everything to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 2 hours or until the apples are completely soft.
Step 2 â Simmer
After 2 hours, mash the fruit with a large spoon or potato masher. Cook for an additional hour.
Step 3 â Strain
Then, strain the mixture using a fine-mesh sieve or cheesecloth. Press the solids into the sieve to squeeze out as much liquid as possible. (I find it easiest to place a strainer on top of a large bowl, then ladle the cider into the strainer and press the solids in batches). Discard the solids.
Step 4 â Taste And Adjust To Your Liking
Once youâve strained the cider, you can sweeten it with your favorite sweetener or leave it as is. Add sugar and vanilla. If you do want to add sugar, just adjust it to your taste. I usually go with 1/4 cup (50 g) of granulated sugar for a spicier flavor. But if you like your cider sweeter, more like the kind you get at the store, try using 1/2 cup (100 g) of sugar.
Enjoy warm or chilled (with or without bourbon), garnished with apple slices and cinnamon sticks.
Tip: If the apple cider feels too thin for your liking after straining it, simply let it simmer for an additional 30â60 minutes, or until it reaches your desired consistency.
Recipe Tips
Use a variety of apples for a more complex flavor.
Donât skip the orange; it really brightens up the cider.
For an even deeper flavor, let the cider simmer for at least an hour after you strain it.
Strain the cider well if you prefer it smooth, or leave it more rustic for a homestyle feel.
Apple Cider For Baking
Apple Cider can add a unique, fresh flavor and can be adjusted to suit specific recipes. While I always recommend adhering to the recipe instructions, many recipes call for reduced apple cider to concentrate its flavor and enhance the dish.
How to Reduce Apple Cider For Baking
For a more concentrated flavor, you can reduce the apple cider by simmering it on the stove over medium heat until it reduces by about two-thirds and thickens into a syrupy consistency. For example, starting with one cup of apple cider will yield approximately one-third cup of reduced cider syrup. This intensified flavor works particularly well in glazes, frostings, or recipes where you want a more pronounced apple essence without adding extra liquid.
Food Allergy Swaps
Sugar-Free Option: Use a natural sugar substitute like stevia or monk fruit to make it diabetic-friendly.
Gluten-Free: This recipe is naturally gluten-free, so no need to worry here!
Vegan Option: If youâre swapping the sugar for honey, be mindful that honey isnât vegan. Stick with sugar or a plant-based sweetener like maple syrup.
Variations & Additions
Add a couple of star anise pods for a slightly licorice-like flavor.
Throw in some cranberries during the last 15 minutes of simmering for a tangy twist.
For an adult version, add a splash of bourbon or spiced rum before serving.
Serving Suggestions
Serve your cider warm in a cozy mug with a cinnamon stick for stirring, or chill it and serve over ice with a slice of orange. Itâs perfect on its own or paired with apple pie, cinnamon donuts, or any fall-inspired dessert.
Storing and Freezing Instructions
Store leftover cider in the fridge in an airtight container for up to 5 days.
Freeze: To freeze, pour the cooled cider into a freezer-safe jar or bottle, leaving a little room at the top for expansion. Itâll stay in the freezer for up to 3 months. Just thaw it in the fridge overnight and reheat gently when youâre ready to enjoy it again.
Frequently Asked Questions
Can I use whole spices instead of ground?
Absolutely! Whole cloves, allspice berries, and cinnamon sticks work beautifully in this recipe. Just be sure to strain them out before serving.
How can I make this a spiked apple cider?
A splash of bourbon, rum, or whiskey added to each mug is a great way to turn this cozy drink into an adults-only treat!
Homemade Apple Cider vs. Store-Bought Apple Cider?
Homemade apple cider offers a fresh, customizable flavor with no additives, allowing you to tailor sweetness and spice to your liking, though it requires more time and has a shorter shelf life. Store-bought cider, on the other hand, is convenient, consistent, and has a longer shelf life, but may contain additives and lacks the personalized touch of homemade cider. For baking, homemade cider can add a unique, fresh flavor, while store-bought cider is a practical choice when convenience and consistency are key.
This Easy Homemade Apple Cider is the perfect blend of sweetness and spice! Not only is it super simple to make, but the aroma alone is worth itâitâs like filling your house with the scent of autumn. Plus, making your own apple cider means you get to control the sweetness and spice just the way you like it. Whether you enjoy it warm or cold, itâs a comforting treat thatâs always a crowd-pleaser. And if youâve got leftovers (lucky you!), they freeze perfectly for later. You can even use it in baking! Who can resist apple cider cake or donuts?
Prep Time 10 minutesmins
Cook Time 3 hourshrs
Total Time 3 hourshrs10 minutesmins
Servings 10cups
IngredientsÂ
1peeled orange,quartered
10medium apples,quartered (no need to peel or core), use a mix of varieties â Fuji, Gala, Honeycrisp, Granny Smith, McIntosh, Jonathan, etc.
Donât forget to check out the step-by-step photos above in the postâtheyâll guide you through the process and make everything super clear!
InstructionsÂ
Place orange, apples, cinnamon sticks, ground cloves, and ground allspice into a large pot.
Add enough water to cover the fruit, about 10 cups. Bring everything to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 2 hours, or until the apples are completely soft. After 2 hours, mash the fruit with a large spoon or potato masher. Cook for an additional hour.
Then, strain the mixture using a fine-mesh sieve or cheesecloth. Press the solids into the sieve to squeeze out as much liquid as possible. (I find it easiest to place a strainer on top of a large bowl, then ladle the cider into the strainer and press the solids in batches). Discard the solids.
Once youâve strained the cider, you can sweeten it with your favorite sweetener or leave it as is. Add sugar and vanilla. If you do want to add sugar, just adjust it to your taste. I usually go with 1/4 cup (50 g) of granulated sugar for a spicier flavor. But if you like your cider sweeter, more like the kind you get at the store, try using 1/2 cup (100 g) of sugar.Tip: If the apple cider feels too thin for your liking after strain it, simply let it simmer for an additional 30â60 minutes, or until it reaches your desired consistency. If the apple cider feels too thin for your liking after straining it, simply let it simmer for an additional 30â60 minutes, or until it reaches your desired consistency. If the apple cider feels too thin for your liking after straining it, simply let it simmer for an additional 30â60 minutes, or until it reaches your desired consistency.
Enjoy warm or chilled (with or without bourbon), garnished with apple slices and cinnamon sticks.
 Optional spices: 1 whole nutmeg, 1 star anise, 1 teaspoon allspice berries, and/or 4 whole black peppercorns. Store leftover cider in the fridge in an airtight container for up to 5 days. Freeze: To freeze, pour the cooled cider into a freezer-safe jar or bottle, leaving a little room at the top for expansion. Itâll stay in the freezer for up to 3 months. Just thaw it in the fridge overnight and reheat gently when youâre ready to enjoy it again. How to Reduce Apple Cider For Baking: For a more concentrated flavor, you can reduce the apple cider by simmering it on the stove over medium heat until it reduces by about two-thirds and thickens into a syrupy consistency. For example, starting with one cup of apple cider will yield approximately one-third cup of reduced cider syrup. This intensified flavor works particularly well in glazes, frostings, or recipes where you want a more pronounced apple essence without adding extra liquid. Recipe Tips:
Use a variety of apples for a more complex flavor.
Donât skip the orange; it really brightens up the cider.
For an even deeper flavor, let the cider simmer for at least an hour after you strain it.
Strain the cider well if you prefer it smooth, or leave it more rustic for a homestyle feel.
 Variations & Additions:
Add a couple of star anise pods for a slightly licorice-like flavor.
Throw in some cranberries during the last 15 minutes of simmering for a tangy twist.
For an adult version, add a splash of bourbon or spiced rum before serving.
Â
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please donât forget to give it a 5-star rating below.
Here’s a look at this weekend’s tasty food and drink happenings:
The Galveston Island Wine Festival at Moody Gardens
FridayâSunday
The Galveston Island Wine Festival returns to Moody Gardens this holiday weekend, bringing with it signature events like the Seven on Seven Seafood Extravaganza, Penguins & Pinot: Grand Tasting at the Aquarium Pyramid, Luxury Wine Tasting, elegant seated Bourbon Dinner experience at Shearn’s Seafood & Prime Steaks, and more. Pricing varies by package.
Saturday, 11 a.m. to 2:30 p.m. (or until sold out)
420 East 20th
JĆȘN will welcome Donkeeboy + Friends for an art show and pastry pop-up, ass guests enjoy local art curated by Donkeeboy alongside handmade treats crafted by JĆȘN â Pumpkin Spice Cupcake with Salvadoran coffee frosting; Chorizo & Egg Danish with housemade chorizo and pico de gallo; Burger Bao with charred onions and Oaxaca cheese; and Ube & Taro Concha with brioche and ube capricho. Doors open at 11 a.m. and will stay open to 2:30 p.m. or until sold out.
Saturday, 5 p.m.
113 6th
Pier 6 invites guests to don their finest whites for an End of Summer White Linen Party on the waterfront patio. The 21+ event will take over the lower marina with a DJ, live entertainment and festive decor. Tickets are free via Resy, and each includes a complimentary glass of champagne from Telmont, along with raw oysters and hors d’oeuvres from executive chef Joe Cervantez. Additionally, there will be a full cash bar. Guests are encouraged to make separate dinner reservations for seated dining.
Sunday, noon
95 Tuam
Montrose cocktail lounge Jethroâs, 95 Tuam, is hosting a special, fancy fish filet with caviar pop-up with Masterchef star Joseph Manglicmont (Mo City). The sandwiches will be available starting at noon until sold out.
Houston Restaurant Weeks
All weekend long (and daily through September 30)
Citywide Houston Food Bank fundraiser Houston Restaurant Weeks has announced the extension of its 2024 run in an effort to champion restaurants around the city still bouncing back from the devastating impacts of the Derecho Storm and Hurricane Beryr. Now running through September 30, over 250 restaurants participated this year, offering multi-course, prix fixe menus for brunch ($25), lunch ($25) and dinner ($39 or $55), available for dine-in and take-out; so make your reservations now to dine out for a great cause and support old favorites and newcomers across Houston.
Fresh fruit and wine belong together. Sangria mixes dry wine with the sweet taste of seasonal fruit and creates the perfect drink to share with a group of friends in the backyard. Learn how to make sangria that tastes like the summer sun with this simple recipe.
The search for the perfect summer drink is a never-ending journey. And one that I am happy to embark on! Iâve treated myself to homemade herbal cocktails all the way to homemade ginger ale. But this time around, I wanted to go with the Spanish classic: sangria.
Sangria is incredibly easy to make. So many cocktails these days require obscure liqueurs and ingredients you will only use once. Sangria, however, uses just wine and brandy and a myriad of delicious fruits to create a delight for the tastebuds. Plus, fruit makes it healthyâŠright?
At least thatâs what Iâll tell myself while Iâm sipping some sweet sangria!
Hereâs what you need to knowâŠ
I like lots of fruit in my sangria!
What is Sangria?
Originally from Spain, it is the Spanish term for mixing fruit and wine. Popular in Europe for centuries, the drink has ties to the Middle Ages. Since water was unhealthy to drink, people drank fermented beverages as they had a lower risk of causing illness. People would mix wine with spices such as cinnamon. While their version of âsangriaâ would taste very different from the drink we know today, it sure has stood the test of time.
Red wine sangria made its way over into American popularity when the drink was served at the Spanish World area during the 1964 Worldâs Fair in New York. Now, you can purchase ready-made sangrias, but thereâs nothing like making your own at home.
You can use red, white, rose, or sparkling wine as your base, but red is the most traditional way of enjoying sangria. Most choose a dry red wine as their base, as the fruits and soda will make the drink sweeter. Once you have your wine, you add in some brandy or rum, your favourite fruits, and some spices if you feel like getting extra creative.
Many wine snobs turn their noses up at sangria, but I really think theyâre missing out. Itâs meant to be a refreshing and fun drink, best served in a pitcher for sharing with friends.
Feeling fancy? Garnish your sangria with fresh mint or stevia.
What Fruits Can I Put in Sangria?
Let your imagination go wild! Practically every version of sangria you order from a bar or have in a friendâs backyard consists of different fruits. Personally, I like to use whatever is in season, whether that is picking fruit from my backyard or grabbing some from the weekend farmerâs market.
Another good method is choosing to add fruits where the flavours are already present in the wine. Hint hint, read the label of the wine bottle.
Slices of orange and lemon are fairly common to see, with the citrus flavours notable in the sangria after soaking. Want to change it up? Why not go with a berry theme, including raspberries, strawberries, cherries, blueberries, and blackberries. Tropical is also popular, using mango, peaches, pineapple, and more.
When adding fruit to your sangria recipe, itâs nice to let it sit and marinate in the drink overnight if possible. The wine will take some of the fruity flavour and the fruit also soaks up some of the wine for a tasty adult treat while sipping.
Cut up your fruit as small to make it easy to muddle and eat later on.
How to Make Sangria
Before we jump into this red wine sangria recipe, it should be noted that wine has an average ABV (alcohol by volume) content of 11.6%. When spiked with brandy, you are going to have a higher alcohol content.
Depending on how much soda you add and how much ice has melted, the drink can also be diluted. But let this be your warning that this drink packs a little more punch and will be stronger than the average glass of wine!
Ingredients
Refer to the recipe card for exact measurements. Makes a large 4L Mason jar.
Get slicing and chop all your fruit. This recipe uses apples, peaches, strawberries, mangoes, lemons, limes, and oranges, but feel free to use whichever fruit you desire.
Add as much or as little fruit as you like. Personalize it to your taste preference.
Cut your fruit into 1â pieces and leave all the skin on the fruit (with the exception of mango). For the citrus fruit, cut into half-moon slices.
Put your fruit directly in your sangria pitcher.
Layer your fruit into your 4L Mason jar or pitcher. Add some lemon juice to the fruit that can brown such as the apples.
Pour in your lemon-lime soda and then add in the red wine. I like to use a dry, fruity, and inexpensive red wine for my sangria recipe as all the additives will sweeten it up.
You donât need a fancy or expensive wine since youâre adding so much other sugars and flavour.
Stir your drink with a long wooden spoon. Push down on the fruit to muddle it as you go.
Muddle the fruit by squishing it with the wooden spoon to release more of the flavour.
Add in your brandy or rum, stir, then muddle again.
Add in your ice and get ready to serve. A ladle works well to help scoop up the fruit!
The fruit will soak up some of the alcohol, making it a delicious treat at the end of every glass.
FAQ About Making Sangria
Why is the drink called sangria?
The name sangria comes from the Spanish word âsangreâ which translates to blood. This likely comes from the bright red hue of the drink when made with red wine.
What is the best wine for sangria?
You can make wine out of any wine, including red, white, rose, and sparkling. Most traditional sangria is made using red wine. Choose something dry rather than sweet, as the fruits, brandy, and soda will sweeten it up.
What brandy is best for sangria?
If you want to have the best traditional sangria, you will want to use a Spanish brandy made with Spanish grapes. However, I donât get too fussy about the quality of wine and brandy for my sangria since the added soda and fruit give even more flavour.
While brandy is traditional, you can also use an orange liqueur such as Triple Sec or Grand Marnier.
More Delicious Drink Recipes:
Red Wine Sangria
Get the taste of summer with this pitcher of sangria made from red wine and seasonal fruits.
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Drinks
Cuisine: Spanish
Keyword: red wine, sangria
Servings: 14L Mason jar
Calories: 442kcal
4L Mason jar
Wooden spoon
Ladle
1-2apples
1-2peaches
2cupsstrawberries
2largemangoes
3-4lemons, limes, and/or oranges
350mllemon-lime soda
750mlred winefruity, dry, and inexpensive
Âœcupbrandy or rum
Ice
Cut your fruit into 1″ pieces. Leave the skin on except for the mangoes. Cut the citrus into half-moon slices.
Layer your fruit in the Mason jar. Add lemon to the fruit that may brown.
Pour in the lemon-lime soda followed by the wine. Stir with the wooden spoon and muddle the fruit as you go.
Pour in the brandy or rum. Stir and muddle again.
Add ice. Use a ladle to serve and scoop the fruit with.
Sizzle up your summer without breaking a sweat with these easy cooking hacks. Youâll say goodbye to slaving over a hot stove and hello to more fun in the sun. With an emphasis on delicious flavors and minimal effort, youâll make this summer your most relaxed and flavorful one yet.
Start your day right
Whip up quick and easy yogurt parfaits with seasonal fruits like strawberries, blueberries, and peaches. Layer yogurt with fresh fruits, granola, and a drizzle of honey for a simple yet delicious morning treat.
Prepare a refreshing fruit smoothie for a cool start to your day. Blend together fruits like berries, bananas and mangoes with some yogurt or almond milk. You can even add in some healthy greens. Try making a strawberry spinach smoothie for a delicious and nutritious breakfast option.
Overnight oats are another easy no-cook, hassle-free breakfast choice. Simply mix oats with your favorite toppings such as chia seeds, nuts and honey, then let it sit in the fridge overnight. In the morning, youâll have a ready-to-eat meal that will keep you full and satisfied. Chocolate chip cookie dough overnight oats is perfect for satisfying your morning sweet cravings.
Effortless lunch and dinner ideas
Cooking on the grill allows you to effortlessly cook your favorite recipes while infusing them with a delicious smoky flavor. Grilled fish or chicken are just a couple of quick and satisfying grilling options for a refreshing meal.
You can also create custom wraps or sandwiches by preparing a variety of fillings like grilled chicken, fresh veggies and flavorful sauces. This allows you to assemble the perfect meal tailored to your preferences.
Cold pasta salads are another light yet fulfilling dinner option. Mix cooked pasta with an array of colorful veggies, proteins like chicken and zesty dressings for a tasty and easy-to-prep meal. A seafood pasta salad can be made by adding in canned crab meat and thawed pre-cooked frozen shrimp.
Salads to keep you cool
Salads are a great option for summer dining because they are easy to prepare without turning on the stove. Try incorporating seasonal fruits like strawberries or watermelons into your salads for added freshness. You can also experiment with nuts and seeds to add texture and crunch.
Top your greens with a blend of watermelon and feta cheese for a refreshing blend of sweet and savory flavors. The juicy watermelon chunks and tangy feta cheese create a delicious combination that is perfect for hot summer days.
For a cooling side dish, try making an Asian-inspired cucumber salad. This salad is easily made with thin cucumber slices, sesame seeds and a light vinegar-based dressing. It will add a zesty touch to any meal.
Sip back and relax
Infuse water with citrus fruits or herbs to add a refreshing twist to your hydration routine. The natural flavors will make staying hydrated in the summer heat more enjoyable.
You can also create homemade iced teas or lemonades to quench your thirst without the sweat. These beverages are easy to make and can be customized to suit your taste preferences.
Your favorite drinks can also be frozen into popsicles for a delicious and guilt-free summer snack. These treats are perfect for cooling down on a hot day without feeling like youâre overindulging.
Takeaways
These no-sweat summer cooking hacks let you breeze through meal prep and enjoy delicious dishes without the heat hassle. Start your day with refreshing breakfast options, whip up quick and easy lunches and dinners, savor cooling salads and sip on relaxing beverages. These tips will keep you cool, well-fed and satisfied all summer long.
Take charge of your summer cooking with these simple yet effective strategies. Youâll enjoy the ease and convenience they offer, allowing you to spend less time in the kitchen and more time soaking up the sun. By implementing these hacks, youâll make the most of the season.
Lisa MarcAurele is a blogger and cookbook author based in Connecticut. She created Little Bit Recipes to help people save money by minimizing leftovers when cooking for one or two people.
There will be plenty of food and drink vendors and with several food-focused festivities outside of the confines of Grant Park Chow Town â along with a band or two â at this yearâs Lollapalooza, which runs from Thursday, August 1 to Sunday, August 4.
Take advantage of the fest-related specials, which range from pre- and after-parties to artist-inspired cocktails and a croissant collab, and scope out restaurants around Grant Park to refuel before or after a show.
Specials and after-parties
Beatrix, Beatrix Market: Those heading to Lollapalooza can use their wristband to buy a $1 cold brew. On Thursday and Friday, head to Beatrix (Loop), Beatrix Market Loop, or DePaul locations; on Saturday and Sunday, the deal is at at Beatrix locations in River North, Streeterville, and Fulton Market.
Beatrix
Rotisserie Ema: Cool down with $1 frozen Greek yogurt topped with olive oil and sea salt from 11 a.m. to 3 p.m. on Friday at this Mediterranean restaurant in River North.
Tao Chicago: This multi-level nightclub in River North gets into the Lolla spirit with after-show parties each night. Thursday features Loud Luxury with Canadian DJ duo Andrew Fedyk and Joe Depace, ZEDD on Friday, and Metro Boomin on Saturday. Doors open at 10 p.m. Tickets are available online.
Tao Chicago
Cindyâs Rooftop: Embrace the Lolla vibe early with Just.One, a Chicago open-format/R&B DJ set, on Wednesday, July 31 from 7:30 p.m. to 9:30 p.m. Part of the Chicago Athletic Association hotelâs In the Sky DJ series, the monthly terrace party offers with views of the Navy Pier fireworks as well as Millennium Park below. Try it out with one of six specialty cocktails inspired by performers â a single malt whiskey-forward Take Me to Church, perhaps? â from Thursday through Sunday.
Time Out Market: Honor the Chicago-born phenomenon of house music, which celebrates its 40th anniversary this year, with a festival after-party on Thursday, August 1. The West Loop food hall will transform into a three-level pop-up venue filled with food and music. Chicago house legends Felix Da Housecat, NEZ, and special guests Vic Mensa will be, um, in the house.
Daisies: Croissant-collab extraordinaire Leigh Omilinsky works her pastry magic with Killer Mike of Run the Jewels (performing at the festival on Saturday, August 3) on a flaky croissant filled with grapefruit cream and tossed in lime-raspberry sugar. The croissant is a partnership with the launch of Run the Jewelsâ new Juice Runners canned paloma cocktail. Both are available throughout August at Daisies in Logan Square.
Welcome to the Farm: This brand new River North spot from athletes Jimmy Butler and Roquan Smith and musician Chase Rice features two official Lollapalooza after-parties this weekend. On Friday, DJ Brandi Cyrus hosts the festivities. On Saturday, itâs Travis Barker, who will do a live drum set with DJ Spider. Doors open at 8 p.m.
Pendry Chicago: This boutique Michigan Avenue hotel celebrates Lolla with headliner-inspired drinks at Bar Pendry, its lobby-level cocktail lounge, and rooftop oasis Chateau Carbide. Try cocktails like Red Hot Chili Peppers-inspired Mezcalification with a savory lineup of skewers.
Pizzeria Portofino: Inspired by the custom pizza that singer-songwriter Benson Boone (performing at Lolla on Thursday) created earlier this year at this lavish riverside pizza palace, Bensonâs Beautiful Pizza is topped with marinara, Italian sausage, red onions, mozzarella cheese, artichoke hearts, and Parmesan. Sprinter Vodka Seltzers will be available for $10 as well as a group-sized drink the Portofino Purse for $85.
Singer-songwriter Benson Boone is back in Chicago for Lollapalooza. Lindsay Eberly/Pizzeria Portofino
RPM Italian: No stranger to visits by Lollapalooza artists over the years, this River North restaurant answers the call for vegetarian and vegan offerings with specials like rigatoni pomodoro and focaccia de Roma, available Thursday through Sunday.
Spin Chicago: This River North ping pong club offers thePerry Bomb, a play on a vodka-based cherry bomb named after Lollapalooza founder Perry Farrell, for $13 from Thursday through Saturday.
The Blackstone Hotel: Bespoke bouquet brand Floriography Fellows is setting up shop outside this Michigan Avenue hotel with flower crowns made from locally sourced fresh and dried flowers. Each crown has a special meaning, drawing from the Victorian-era language of flowers. The stand will be open from 5 p.m. to 9 p.m. on Friday and from 11 a.m. to 5 p.m. Saturday and Sunday.
Swadesi: This new West Loop Indian cafe from chef Sujan Sarkar will offer a special Lolla lavender lychee lemonade with butterfly pea flower in addition to regular menu items like chicken tikka toasties, butter chicken croissants, and jaggery chocolate chip cookies.
Nearby Restaurants
Tanta: From 4 p.m. to 6 p.m. on Thursday and Friday take advantage of discounted Peruvian snacks and drinks â think ceviche, empanadas, and pisco sours â at this River North restaurantâs popular happy hour. Or, go for weekend brunch, including a bottomless mimosa special. There are live DJ sets on Saturday.
Tzuco: This upscale Mexican restaurant from decorated chef Carlos GaytĂĄn offers a popular weekend brunch with hits like chilaquiles and lobster tacos. It features happy hour specials from 4 p.m. to 5:30 p.m. Monday through Friday with small plates (think tuna tostadas and chicharrĂłn de pulpo), sangria, and margaritas.
Ummo: This contemporary Italian restaurant is designed to please a crowd with classic dishes such as fresh pasta next to more modern spins like octopus carpaccio. Creativity continues at its weekend brunch with sweet (pistachio custard-stuffed bombolone) and savory (lamb shakshuka) dishes. Upstairs, Loft 22 pairs vinyl sessions, live music, and cocktails in a stylish setting.
The Smith: On weekdays from 3 p.m. to 6 p.m., this River North restaurant offers discounted specialty martinis and hearty bites (black truffle arancini, potato chips with blue cheese fondue) during its martini hour. Weekend brunch options include shrimp and grits, potato waffle Benedicts, and vanilla bean French toast.
Three Dots and a Dash: This River North lounge leans heavily into a tropical vibe, both in its rum cocktails â think cold-pressed juices, tropical fruits, and fancy spirits â and its kitschy interior design. Its âsecretâ entrance via an alley adds to its charm.
Casa Chi: New on the scene, this cocktail lounge on the ground floor of the InterContinental Chicago Magnificent Mile from restaurateur Richard Sandoval explores Peruâs Nikkei cuisine, which combines Japanese and Peruvian ingredients. Cocktails take center stage, although thereâs a small menu of flavorful snacks, with a robust agave-forward tequila and mezcal list, available in flights, tastings, and mixed drinks.
Kindling: James Beard Award-winning chef Jonathon Sawyer heads up the kitchen at this Willis Tower restaurant with a variety of wood-fired dishes from the live-fire kitchen. Happy hour at the bar from 3 p.m. to 5:30 p.m. Monday through Friday features a selection of specially priced dishes and drinks such as Nashville hot chicken tenders, crispy Brussels sprouts, and Aperol spritzes.
Vol. 39
Vol. 39: Located on the second floor of the Loopâs Kimpton Gray Hotel, itself a historic building, this cocktail bar and lounge offers an extensive selection of high-end wine and spirits. Look for bespoke cocktails with a nod to the classics as well as a menu of small plates.
The Dearborn: The Lawless sisters, Clodagh and Amy, operate a gorgeous American tavern near the Washington Blue and Red Line stops at the Block 37 development in Downtown Chicago. Brunch is a specialty at the Dearborn with dishes like fried chicken and waffles, fried perch Benedict, and PB&J French toast.
Jiao by Qing Xiang Yuan Dumplings: Qing Xiang Yuan, shortened to QXY, is a favorite for handmade dumplings. For many, itâs the first restaurant visitors patronize when visiting Chicagoâs Chinatown. Ownership saw how customers outside of the neighborhood loved coriander-lamb dumplings and other items, so they created Jiao in the Loop with hopes of opening more locations across the country. This is a great spot for a quick and filling meal.
The Gage and Acanto: The Gage is a handsome Irish restaurant and pub right across the street from Millennium Park and is an excellent pitstop for a pint of Guinness, a bite, or a full meal. Billy Lawless (The Dawson) also owns Italian restaurant Acanto next door, which offers a standout wine program. Both feature a patio with views of the park.
Hot Woks Cool Sushi: Offering a variety of Japanese and Thai dishes at easy-on-the-wallet prices, the Michigan Avenue location of this family-owned restaurant chainlet is walking distance from the festival. Signature dishes at Hot Woks Cool Sushi range from pad Thai and spicy chicken wings to crunchy spicy tuna maki.
Millerâs Pub: A beloved Chicago institution for almost 90 years, Millerâs Pub is a must-visit spot whether youâre here for Lolla or not. Located in the Loop, Millerâs attracts locals and visitors alike, who come for an after-work cocktail, post-theater burger, or a nightcap. Vintage oil paintings, stained glass, and lots of dark wood provide a charming setting for dishes such as Greek chicken, build-your-own burgers, and prime rib French dip.
Brightwok Kitchen: This Asian assembly line restaurant is gluten-free with tons of vegetarian options. Itâs a make-your-own stir fry concept with fresh ingredients and sauces made on-site. Brightwok Kitchen is good for folks with tight dietary needs.
Bien Me Sabe Venezuelan Arepa Bar: A favorite of several Latin American baseball players on the Chicago White Sox, Bien Me Sabe Venezuelan Arepa Bar features a deep selection of Venezuelaâs signature dish, arepas, including gluten-free and vegetarian options. Ceviche, tostones, and empanaditas round out the menu.
Exchequer Restaurant & Pub: Only a handful of names are associated with Chicago outside of the city. Barack Obama and Michael Jordan are easy marks. But Chicagoâs gangster ties still make Al Capone a figure many connect with the city. Exchequer only opened in 1982, but the building allegedly housed a speakeasy that Capone and his goons would frequent. The pub serves thin pizzas, barbecue ribs, salads, and more.
Cafecito: This Latin coffee shop and counter-service restaurant is a good bet for a quick breakfast or lunch with pressed sandwiches, including fan-favorite Cuban, lechon, and choripan. Breakfast features a handful of egg-focused sandwiches. Cafecito has three Chicago locations.
Mercat a la Planxa: Mercat a la Planxa is a Spanish stalwart just a touch south on Michigan Avenue with plenty of small tapas-style plates, large meals, and cocktails and wine. Sit down in the colorful dining room with views of the park across the street or order a drink at the secluded downstairs bar.
Roots Handmade Pizza – South Loop: Quad Cities thin-crust pizza cut into puffy strips is the specialty of Roots. Its unique style has made the pizzeria popular for families across Chicago. This South Loop/Printerâs Row location has a gorgeous patio space with a retractable roof as well as a sidewalk patio.
Devil Dawgs on State: Yes, folks can grab a hot dog at fest, but why fight those lines? Devil Dawgs is a Chicago mini-chain that does a proper dog dragged through the garden with all the toppings that the city is known for. The South State location is where to stop to try some genuine Chicago street fare.
Eleven City Diner: Eleven City Diner offers classic diner fare with Jewish deli classics like hearty pastrami and corned beef sandwiches. Breakfast is served all day and includes lox platters, bagels, soups, salads, and more.
Lowcountry South Loop: Lowcountry was one of Chicagoâs first places for Asian Cajun seafood boils. This is the second location (thereâs one in Wrigleyville and another in Chinatown), and the restaurant also serves refreshing cocktails.
Aurelioâs Pizza: Chicago loves its deep-dish pizza, but the city has more than one pizza style. Crispy square-cut tavern style pies are a South Side invention, and Aurelioâs Pizza is among the premier pizza makers in the city. Up the Chicago vibe and get it with giardiniera.
Minghin Cuisine: Minghin has several locations around Chicago and specializes in dim sum cart service. The decor has all the trappings of a traditional Chinese restaurant, including the Lazy Susan trays. This is a dumpling loverâs delight; the steamed shrimp are among the top selections.
Flo & Santos: Those with an appetite for South Side Chicago cuisine will want to visit Flo & Santoâs. There are pierogis, pork wings, and tavern-style pizzas at this popular restaurant that features an outside beer garden and daily drink specials.
Victory Tap: Some of Chicagoâs best Italian American food comes from the throwback Victory Tap. The pastas are fresh, service is great, and the drinks are stiff. The spacious bar offers plenty of seating for walk-ins.
AO Hawaiian Hideout: This restaurant serves up poke, barbecue, Japanese teriyaki, and Thai noodles. The space is casual and has a large vegan menu. The tropical drink selection is also a bit nostalgic and feels like a Cantonese restaurant from the â80s. Daily specials from 3 p.m. to 6 p.m. include Tropical Thursdays ($6 tropical cocktails) and Freaki Tiki Friday ($6 pineapple shandy beer).
Miru: Inside the fancy St. Regis Hotel Chicago at the start of Upper Wacker Drive and overlooking Lake Michigan, this luxe restaurant focuses on sushi with a few American accents, including a cheeseburger at lunch. The all-day restaurant offers traditional dishes, including a Japanese breakfast with rice and King salmon. The views here are gorgeous, and this is where rapper Drake first enjoyed a shot of Malört. (Note: âEnjoyedâ might be embellishing.) On Sunday, August 4, brunch service will be paired with a live DJ on the terrace starting at 10 a.m.
Avli on The Park: Avli is a Greek American blockbuster hit with multiple locations. The Lakeshore East location differs as it has a larger bar space and an outdoor deck for private events. Fun wines, nice cocktails, and dependable modern Greek small plates make Avli a great choice for dinner and weekend brunch.
Reggieâs: Formerly a run-down auto repair shop, this multi-level South Loop spot has earned plenty of fans for its live music, laidback vibe, and wallet-friendly drinks and food. Its rooftop deck is a refreshing alternative to the cityâs fancy (read: pricy) spots with free pool, bags, and basketball hoop. Cool off at the outdoor shower.
When friends come over to the garden in the summer, they get a treat for their eyes and taste buds when I pour a glass of butterfly pea flower iced tea. The dried flowers may not look like much when they come from the herb store, but the pretty blue flowers are eye candy in the garden and in the glass. Learn how to brew a cup of butterfly pea flower tea, all the wonderful health benefits, and why I canât get enough of this true blue flower.
You may have seen this buzzy word on some menus from trendy eateries and bars. Many chefs and bartenders have recently discovered the love of this electric blue flower and just how fun it is to play with in food and drinks.
I pretty much consider butterfly pea flower tea a unicorn drink. The end result is typically a bright blue drink that will wow anyone who takes a sip. After all, you eat and drink with your eyes first!
The brilliant blue colour that comes from steeping the flowers in tea looks like it comes from food colouring more than a herb, but the anthocyanin in it becomes abundantly clear when you add acidic lemon juice, and it turns yet another eye-catching colour: purple!
While many use the flower solely for its edible dye qualities, the flower has many health benefits and traditional uses. Letâs learn more about this seriously cool plant.
The flower is also used as a blue dye.
Meet the Butterfly Pea Flower
Butterfly pea flowers come from the plant scientifically known as Clitoria ternatea. And yes, it is named that due to its resemblance to part of the female body. Some also know the plant by the name Asian pigeonwings.
From the Fabaceae (legume and pea) family, itâs a herbaceous perennial that grows as a vine. The flowers are a vivid blue with yellow markings, though some of the flowers are white. Most often, they are grown as an ornamental in addition to their dye properties.
While butterfly pea flower may be a trendy drink, itâs been around for a long, long time. The plant is native to southeast Asia and can be found in places such as Thailand, Malaysia, Vietnam, and Indonesia.
The flower and its dye is popular in Thai and Malaysian cuisines, commonly used in the sticky rice dessert pulut inti and puddings. Malaysians also use it to make the dish Nasi Kerabu, a blue rice. Overall, the flower is valued mostly for the blue hue rather than the flavour.
In India, the butterfly pea flower is considered holy and part of the daily puja rituals. The plant is also traditionally used for dyeing, cosmetics, and cooking.
What the plant may be most known for, however, is butterfly flower tea!
Butterfly pea flowers are often used dried for dye purposes.
Butterfly Pea Flower Benefits
Iâve become obsessed with butterfly pea flower tea. I drink it both hot and cold, on its own, and in other drinks such as yummy cocktails or lemonade. And luckily for me, the plant is so much more than a blue beauty.
Like other blue foods, the butterfly pea flower is high in anthocyanins, a type of antioxidant we are most familiar with in blueberries and red cabbage. These antioxidants are reported to be good for helping inflammation, heart health, and can even help boost mood.
Some consider butterfly pea flowers to be a natural nootropic. This means it can help with cognitive function. Traditional ayurvedic medicine uses the flower for calming and memory-boosting effects.
Some use the flower as natural paracetamol (acetaminophen) since it has antipyretic properties. It mimics that paracetamol by providing pain relief and helps to reduce a fever. People in Bali use the flower to treat eye ailments.
Overall, itâs a very safe edible flower that has few side effects. You can drink butterfly tea every day safely, though pregnant and lactating women should consult their doctor beforehand. Keep in mind that overconsumption of the flower can cause vomiting and diarrhea.
You donât need to steep much of the flower to get a bright hue.
Butterfly Pea Flower Tea
Why not start the day off with electric blue? Traditionally known in Thailand as nam dok anchan, butterfly pea flower tea is used as a welcome drink at hotels and spas or as a nightcap at most homes. The drink is made with butterfly pea flower and lemongrass, with honey, lemon, mint, cinnamon, ginger, and passion fruit as optional flavours.
A herbal tea, it has zero caffeine and can be enjoyed morning or night, hot or cold. The taste of butterfly pea flower is more earthy and woody, resembling green tea even though itâs herbal. On its own, however, it is very mild and almost unnoticeable. Itâs more for the eye candy!
Like you would any herbal tea, you can steep the whole flower to get the bright blue colour. The longer you steep, the deeper the colour will get.
Butterfly pea flowers donât have a strong taste on their own.
How to Change Butterfly Pea Tea Colour
One of the coolest features of this tea is how suddenly it can change colour. As I mentioned, the flowers get their blue colour from anthocyanins. When steeped in water, they will turn the water a natural, vibrant blue.
However, you can easily change the colour of the tea to purple by adding some lemon juice. Anything acidic will change the pH and therefore the colour, just like hydrangeas!
You can even use these flowers to do a home soil pH test. I have a version of this test in my Garden Alchemy book, using cabbage water. Adding a spoonful of soil to the water and stirring will change the colour depending on your pH levels. Alchemy is so cool!
Lemon juice is a common acid used to turn the drink from blue to purple.
You can also add hibiscus leaves to turn the tea red. Many mixologists love to experiment with these fun colour-changing properties, creating all sorts of bright drinks. Try creating your own colour-changing cocktail or drink.
You can even freeze them as ice cubes and add them to lemonade to watch the colours change as the ice cube melts. This might be a fun one to do with floral ice cubes!
Hibiscus will change the colour to a deep pinky red.
Using Butterfly Pea Flower Tea
To use the dye in recipes, you can boil the flowers to extract their colour. The flowers will expand in the water, but you want to keep boiling until most of the colour is gone.
You will know when theyâre done by removing the flower and giving them a squeeze. If no more colour comes out, itâs good to go. Now you can use this bright blue water as a dye, base for drinks, or in your cooking.
The longer the tea steeps, the deeper the blue will get.
Where to Buy Butterfly Pea Flower?
You likely wonât find these fabulous flowers on the typical grocery store shelf. You can buy the flower either in speciality food stores or online. They come as either full, dried flower buds or in powder form.
The other alternative is to grow them yourself! While native to tropical Asia, you can grow butterfly pea flowers in zones 9-10. They like full sun but can tolerate cool and moist climates. However, it must be frost-free. And since theyâre a climber, you will want to make sure they have something to climb up such as a trellis.
Let me know if you try growing this delightful flower. I would love to know how it fairs where you live! And if you love the colour as much as I do, youâll adore this post filled with 46 vibrant blue flowers you can grow at home!
Have fun playing with the vibrant colours this special tea can make!
FAQ About Butterfly Pea Flowers
Where can I buy a butterfly pea flower plant?
This plant, Clitoria ternatea, is a little tricky to find. Your best bet is probably to order seeds online from a reputable source. Ferri Seeds, based out of Ontario, sells them to the US and Canada.
What does butterfly pea flower taste like?
Butterfly pea flower on its own doesnât have a strong taste when brewed in a tea. It does have a faint woodsy taste and is often paired with lemongrass, mint, lemon, and honey flavours.
Does butterfly pea flower make you sleepy?
Butterfly pea flower does not contain any caffeine, so it wonât keep you up. However, it isnât specifically known as a sleepy-time herb like chamomile is.
More Posts About Edible Flowers:
Butterfly Pea Flower Tea
Create a fabulously blue drink or dye your food naturally with butterfly pea flowers.
Cook Time5 minutesmins
Total Time5 minutesmins
Course: Drinks
Cuisine: Asian
Keyword: butterfly pea flower, tea
Servings: 1serving
Calories: 10kcal
Butterfly pea flowers
Boiling water
Lemon juiceoptional
Hibiscus leavesoptional
Make your butterfly pea flower tea by steeping petals in hot water. Add in honey, lemon, mint, cinnamon, ginger, or passion fruit for traditional optional flavours.
To change the colour from blue to purple, add some lemon juice. To change the colour to red, add in hibiscus leaves.
To use as dye, heat flowers in a pot of boiling water. Steep until most of the colour is gone. You can test this by removing a flower, giving it a squeeze, and making sure no more colour comes out.
Use the dye as a base for drinks or in your cooking to turn food blue naturally.
Here’s a look at this weekend’s tasty food and drink happenings:
Saturday, noon to midnight
2202 Dallas
8th Wonder is throwing a 713 Day Bash complete with live music from Donny Houston, Matt Mejia, and Shame On Me from 2 to 8 p.m., a vendor market curated by Good Market HTX, outdoor activities, cannabis beverages, 8th Wonder brews and more.
Saint Arnold Downtown Pub Crawl
Saturday, 2 to 6 p.m.
Saint A is celebrating 713 Day by bringing its cult favorite pub crawl to downtown. Don your most Houston gear and snag your punchcard at any of the first stops â Flying Saucer, McIntyreâs, Underground Hall, Angel Share, Shay McElroyâs, Little Dipper and Mollyâs Pub â from 2 to 3 p.m., then hit five of the seven stos before ending at Market Square Park for live music and an after party, where youâll receive your prize, a coveted Saint Arnold Pub Crawl pint glass. As always, designated drivers are both eligible for the prize and encouraged to attend.
Red, White & Brut Bastille Day Bash at Brasserie 19
Sunday, 11 a.m. to 4:30 p.m.
1962 West Gray
Joined by Moët Hennessy, B19 hosts its Red, White & Brut Bastille Day Bash, an afternoon filled with specialty cocktails, bubbles, brunch-sized bottles, raffles, swag, French discothÚque tunes and food specials. Guests are encouraged to wear their finest French chic.
Hamsaâs Yotam Dolev is collaborating with chef Dominick Lee, recipient of the inaugural âUnderbelly Scholarship” from James Beard award-winning chef Chris Shepherd, on a summer cookout menu at Hamsa. Featuring the flavors of Tel Aviv and New Orleans, guests can enjoy a three-course family-style meal, with features like salatim spread, fried green tomato with cayenne-peach schug, blackened chicken kabab with black tahini, lemon harissa Gulf shrimp and grits and challah bread bananas foster pudding. Reservations are open to the public for $65 a person
Latin Restaurant Weeks
All weekend long
Running daily through July 19, Latin Restaurant Weeks returns for its sixth year to celebrate and support Latin chefs and culinary businesses across Greater Houston. Diners can explore 70+ local restaurants and food businesses offering special menu items, limited-time deals and pre-fixe menus highlighting Latin American cuisine, with participants including Churrascos, Gaspachos Mexican Bites, The Lymbar, Segundo Coffee Lab, Space City Birria and Taqueria La Perla de Jalisco.Â
A Paloma Slush is an icy version of the popular cocktail. Freeze grapefruit juice into cubes and blend it with more juice, tequila, lime juice and simple syrup. Serve in a salt rimmed glass and enjoy! Yields about 4 glasses.
Cool down these final days of summer with a Paloma Slush.
This Michigan summer has been hot. So why not beat the heat with an icy adult beverage? I cannot think of a better way.
A Paloma is a tequila based cocktail mixed with tart grapefruit juice and lime. Freeze some grapefruit juice into cubes and pureeing everything in a blender for a slushy version of the classic cocktail. Easy and delicious!
Summer in a glass.
Â
To Make This Paloma Slush You Will Need:
grapefruit juice
salt
grapefruit (cold pressed or freshly squeezed)
tequila
simple syrup
lime juice
ice
Fill an ice cube tray or two with grapefruit juice and freeze for a few hours or over night.
When youâre ready to make the cocktails, start by adding a little salt to a shallow dish. For this drink, Iâm using fine pink Himalayan salt, however you can use margarita salt too.
Rim your glasses with a wedge of grapefruit or lime.
Dip in the salt.
Repeat with remaining glasses.
In your blender pour 1 cup grapefruit juice. Fresh squeezed, cold pressed⊠whichever.
Then add 1/2 to 3/4 cup tequila (depending how strong you want it), 1/4 cup freshly squeezed lime juice and 1/2 cup simple syrup. Add 3 to 4 heaping cups of grapefruit juice ice cubes.
And puree until slushy. If too thin add more ice. However if you find it too icy, add a splash of grapfruit juice until the mixture is slushy and pourable.
Pour into glasses.
Garnish.
Sip. And repeat.
Even if they melt a little, theyâre still delicious!
Enjoy! And if you give this Paloma Slush recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Paloma Slush
A Paloma Slush is an icy version of the popular cocktail. Freeze grapefruit juice into cubes and blend it with more juice, tequila, lime juice and simple syrup. Serve in a salt rimmed glasses and enjoy!
Prep Time: 5 minutesmins
Additional Time: 8 hourshrs
Total Time: 8 hourshrs5 minutesmins
grapefruit juice, fresh or cold pressed
fine salt, I used pink Himalayan
1grapefruit, cut into wedges
1/2cuptequila blanco
1/2cupsimple syrup, see notes
1/4cuplime juice
In advance: Fill an ice cube tray with grapefruit juice and freeze for a few hours until solid or overnight.
When ready to serve: Fill a small shallow dish with salt.
Run a wedge of grapefruit (or use lime) around the rim of each glass. Dip the wet rim into the salt and set aside.
In a blender add; grapfruit juice, tequila, simple syrup and lime juice.
Add 3 to 4 cups grapefruit ice cubes and blend. Add more ice if needed. If too icy, add a splash of grapfruit juice until the mixture is slushy and pourable.
Pour into prepared glasses, garnish with a wedge of grapfruit (if desired) and serve immediately.
Nutrition Disclaimer:Â All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Here’s a look at this weekend’s tasty food and drink happenings:
Latin Restaurant Weeks
All weekend long
Kicking off this Friday and running through July 19, Latin Restaurant Weeks returns for its sixth year to celebrate and support Latin chefs and culinary businesses across Greater Houston. Diners can explore 70+ local restaurants and food businesses offering special menu items, limited-time deals and pre-fixe menus that will highlight Latin American cuisine, with participants including Churrascos, Gaspachos Mexican Bites, The Lymbar, Segundo Coffee Lab, Space City Birria and Taqueria La Perla de Jalisco.
Hope Farms will host its July First Saturday Market with a “Summer Cookout” theme. Stock up on freshly harvested vegetables, score unique handmade goods, learn the secrets of spring gardening with a Hope Farms farmer, and enjoy free cooking classes for both kids and adults from chef Kevin Bryant of KB Culinary.
Houston Soul Food Festival at The Zone
Saturday, noon to 6 p.m.
10371 Stella Link
Folks can hit the Houston Soul Food Festival to enjoy soulful bites from 30+ food vendors from Houston, Austin, Dallas and other surrounding cities â think oxtails and candied yams, fried chicken and seafood, barbecue, funnel cake and turkey legs, vegan fare and more. There will also be a local merchant market to shop. Tickets start at $10 for GA pre-sale.
 Saturday, 3 to 8 p.m.
1223 W 34th
Hit the lawn for a special KPop Night Market, featuring vendors, raffles, music and performances, soju tasting and more, including eats from your favorite Stomping Grounds eateries. The family-friendly fun is free to attend.
Be More Pacific will host its Fourth Annual Lumpia Eating Contest this weekend, with festivities kicking off at 3 p.m. and with the competition following at 3:45. Inspired by Nathan’s July 4th Hot Dog Eating Contest, this event showcases Filipino egg rolls, or lumpia, with contestants primarily from local small businesses in the food, beverage and entertainment industries, plus one chosen via social media contest. Expect a lively competition, DJ beats, tasty food and more fun.
With a dock conveniently located behind the building, Lawrenceâs is an ideal pit stop when boating or kayaking down the river. The 24-hour fried seafood specialist has been in operation since 1971, selling an array of crispy shrimp, fish, frog legs, oysters, chicken, and more. The signature crustaceans are sourced from the Gulf and boast a thick breading, though diners can opt for lighter batter. Either way, make sure to give it a dunk in the hot sauce.
Red, White and Blue Sangria is light and refreshing! White wine, cointreau, sparkling water and fresh berries for a crisp and festive adult beverage. Makes 1 pitcher serving 8+ depending on glass size.
As the weather starts warming up, I love a glass of chilled sangria. Red or white, doesnât matter. The thought of sitting on my front porch, glass of sangria in one hand and a book in the other sounds like the perfect way to unwind.
However this sangria is also a great adult beverage for serving a crowd.
In this festive white wine sangria, fresh berries are added to white wine, cointreau and sparkling water sangria for a festive touch and as a bonus, a snack after youâve finished your glass.
Wine soaked berries, yes please.
Hereâs what you need for the red, white and blue sangria:
white wine â I like sauvignon blanc, especially Nobilo. (not sponsored)
cointreau â Adds a distinct orange/citrus flavor.
lime sparkling water â Or lime soda if you want a sweeter sangria.
fresh berries â Use strawberries, raspberries and blueberries.
ice cubes â Needed to keep your sangria cold.
mint â Used for serving.
What is Cointreau?
Once called Curaçao Blanco Triple Sec, Cointreau is a orange flavored liquor. Typically consumed as an aperitif (before dinner) or digestif (after dinner) or mixed with other ingredients to make several different types of cocktails like margaritas, cosmopolitans and sidecars â and white wine sangrias đ.
When I was shooting this, I did things a little backwards. Itâs not a huge deal if you add your berries first or last. But I prefer to add them after I stir, as to not break up those delicate raspberries.
With that being said, in a large pitcher pour in the bottle of chilled white wine
Add 6 ounces cointreau.
And lastly, and 2 cans (also chilled) lime sparkling water. Stir to combine.
NOTE: For a sweet sangria, use 7-up or Sprite.
Now is when I would add in half of all the berries, if I was paying attention. đ
Finally serve this gorgeous red, white and blue sangria!
To do that, fill glasses with ice and pour the sangria overtop. Then add a few of the extra berries and a sprig of fresh mint.
Enjoy! And if you give this Red, White and Blue Sangria recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Red, White and Blue Sangria
Red, White and Blue Sangria is light and refreshing! White wine, cointreau, sparkling water and fresh berries for a crisp and festive adult beverage. Makes 1 pitcher serving 8+ depending on glass size.
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
1bottlewhite wine, like sauvignon blanc, chilled
6ouncescointreau
30ouncessparkling lime water, (like spindrift)
8ouncesstrawberries, sliced fresh
6ouncesraspberries
6ouncesblueberries
ice, for serving
8sprigsmint, for serving
In a large pitcher, add the wine, cointreau and sparkling water and stir to combine.
Next add in half of the berries.
Add ice to glasses and pour in the sangria. Add reserved fruit and mint to glasses for garnish.
Nutrition Disclaimer:Â All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
âGreat moments are born from great opportunity. And thatâs what you have here, tonight, boys. Thatâs what youâve earned here tonight. One game.â Thatâs the late, great Herb Brooks with the most inspirational speech ever given by a head coach.
Iâm not saying that he was referring to Durham and myself that day in Lake Placid, but Iâm not saying that he wasnât, either.
One random Friday in 2024, we took it upon ourselves to do the unthinkable, the improbable, the idiotic⊠We attempted the 9-9-9 Challenge while watching the Chicago Cubs take on the Miami Marlins.
Cannabis is popular, but not nearly as popular as its cousin, which is a global powerhouse.
Cannabis has been around for thousands of years, but its similarly aged cousin is still more popular on a global level. You might think Coco-Cola was popular when it had a more active coca component, but it is not the OG version of fun. Cannabis is related to hops, which is a base for most beer. This biggest clue to their relationship is in the smell. You can tell since they both have a bit of a dank aroma.
While marijuana is becoming widely accepted, it has a ways to go to be as popular as its cousin. Globally, when you look at the beverages we consume, most North Americans would be surprised. Water, followed by tea are the top two drinks in the world. Surprisingly, beer is the thirdâŠmaking hops valuable and highly consumed. Coffee, is the fourth most drank beverage.
Photo by Sarah Pender/Getty Images
Hops comes from the plant humulus lupulus and marijuana comes from the cannabis plant. Both are parts of the relatively small family of Cannabaceae. They basically are cousins, sharing a key ingredient called terpenesans. Cannabis contain terpenes and terpenoids; tetrahydrocannabinol (THC) is a terpenoid. Hops lack the enzyme which could convert cannabigerolic acid into THC or CBD. While THC is what makes you high, hops doesnât contribute to the alcohol content of beer, but rather the weight and flavoring. On its own, hops has been used for anxiety, sleep disorders, restlessness, symptoms of menopause, and other conditions, but there is no good scientific evidence to support these uses.
While in humans, cousins shouldnât marry, the same is not true in the hops/cannabis world. In 2022, the Canadian and US marijuana beer market was estimated at $190+ million. Beverages are a growing populations and mainstream beer makers have taken notice. Coors, Molson, Anheuser-Busch, and more have developed beers with cannabis, with some looking toward the non-alcoholic market.
Mark your calendars, because you donât want to miss these deliciously fun culinary happenings:
Hometown cupcake craftery CRAVE is collaborating with Houston-based MAVEN Coffee Co. to create two new cupcakes, Espresso Martini and Carajillo. For a limited-time only, the cupcakes will be available for purchase at CRAVEâs Uptown Park and West U locations, as well as at MAVEN Coffee + Cocktails, 1717 Allen Parkway, and the Maven Coffee and Cocktails portable cart at Minute Maid. In celebration of the launch, on Saturday, June 1, guests who order both an Espresso Martini and an Espresso Martini cupcake will receive 15 percent off their total order, with the percentage of proceeds going to the Down Syndrome Association of Houston.
The 20th Annual Wine & Food Week returns Monday, June 3 through Sunday, June 9, with fan-favorite events including Wine Around the World Wednesday; Get Frosted at Roseâ Way at The Peach Orchard Venue; Ladies of the Vine Tasting, Luncheon, & Panel Discussion at The Club at Carlton Woods; and Sips, Suds & Savor. The week culminates with the elaborate Wine Rendezvous Grand Tasting & Chef Showcase at The Woodlands Waterway Marriott Ballroom.
Hugoâs, 1600 Westheimer, will host an El Tequileño Tequila Dinner on Wednesday, June 5, with a reception at 6 p.m. followed by a seated four-course dinner at 6:30 p.m. Highlights include tuna ceviche, duck carnitas taco, grilled strip steak in mole pasilla and mole chocolate cake. Seats are $130++ per person.
Hidden Group’s exclusive omakase restaurant, Hidden Omakase, in partnership with its other restaurants, Sushi by Hidden and Norigami, are hosting a special “Tuna Breakdown” Dinner at Norigami and Hidden Bar, 2715 Bissonnet, on Wednesday, June 5 from 6 to 9 p.m. for $300 per person. The dinner will feature chefs Jimmy Kieu and Marcos Juarez breaking down a 300-pound Bluefin Tuna to create 15 courses utilizing all parts of the fish.
Brennanâs of Houston, 3300 Smith, is hosting an exclusive Macallan Tasting on Friday, June 7 from 5 to 7 p.m. The Macallan Flight will include The Macallan 12-year Sherry Oak, The Macallan 15-year Double Cask and The Macallan Harmony Intense Arabica and light bites will be prepared by the kitchen team.
The oldest craft brewery in Texas and Houston, Saint Arnold Brewing Company, celebrates 30 years of brewing beer with a festival on the Saint Arnold campus, 2000 Lyons, on Saturday, June 8. The festival will feature several marquee musical acts from the Bayou City collaborating for the first time, including Kam Franklin, Devin the Dude, Robert Ellis and Fat Tony. General Admission is $15 with food and drink available for purchase. Doors open at 11 a.m. and the party runs from 2 to 10 p.m.
On Sunday June 9, chef Chris Shepherd is reuniting a few of his favorite proteges, including Feges co-owners Patrick Feges and Erin Smith, Victoria Dearmond, JD Woodward, Lyle Bento, Chris Bednorz and Lucas McKinney, for a special Back to the Future dinner, held at Feges BBQ Spring Branch, 8217 Long Point, at 5 p.m. Expect dishes like PB&J Wings, Cola Soy Pickled Deviled Eggs, Cha Ca Crab Cakes, Goat Dumplings and Vinegar Pie Squares alongside wine and beverage selections hand-picked by Southern Smoke beverage director Matthew Pridgen. Tickets are $200 and all proceeds from the tickets will go directly to Southern Smoke’s Emergency Relief Grants and Behind You mental health program.
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