As many of you know (as per my Insta), I am in the process of my first complete round of Whole 30. Basically, I can’t have dairy, grains, legumes, sugars and sweeteners (natural too!), artificial foods, etc. and most importantly…no alcohol. I decided form the get go that I would not be partaking in that last restriction. Not because I’m a lush and need to drink all day errrrday but because I enjoy a good glass of wine to relax during the week and I don’t think you have to give up everything to see results (hey flat tummy!). So, because I still have a major sweet tooth and I love a sugary cocktail just the rest of you, I decided to whip up a sweet & refreshing sangria for this past weekend’s pre-4th of July festivities….and there is nothing but wine, fruit and some sparkling water! I used Cupcake Vineyard – a brand that has become a staple in my home the past years. The Sauvignon Blanc is perfectly refreshing for these hot summer months, bursting with flavors of key lime, white nectarines, grapefruit, and gooseberry. Yeah, basically…heaven in a bottle.
Get all of the deets below!
1 bottle Cupcake Vineyard’s Sauvignon Blanc
1-2 Cups sparkling water
1 cup frozen peaches
1 cup frozen mango chunks
Combine all ingredients in a pitch and stir. I like to let my fruit sit in the wine for an hour or 2 before serving but you can serve right away if you’re in a pinch.
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