Posts Tagged ‘Sangria’

“Sangrita” Frozen Sangria

Posted on: July 8th, 2015 by Carla Johnson No Comments

“I found a photograph of you and me 
Drinking sangria somewhere by the sea.
There’s laughter in our eyes and dreams in our hearts.”

~ The Divine Comedy

Carla Johnson author Cooking With Sin

It’s summer and time for a new, refreshing twist on the classic drink sangria. Take your classic frozen margarita and marry it with a fruity sangria and voila… Sangrita!

In Spanish, the word “sangria” means to bleed. While many people enjoy white sangrias, I choose to stick with red wine for my sangrias simply because it fits so “appetizingly” with the name.

Right now I have cotton candy flavoured vodka in my liquor cabinet, so that’s what I started to soak the fruit in. Then, knowing how well wine and chocolate pair, I added “Glad I thought of that!” Crème de Cacao.

I made this for my friend Rhonda’s pool party. (Rhonda, the CWS contributor of Rhonda’s Been Screeched, Bread Pudding and Hard Caramel Sauce & A Little Leftover Red Wine Jelly) The party was a reunion of good friends from our University of Waterloo days. None of us had changed a bit. Yes, none of us had changed a bit. That’s my story and I’m sticking to it. The day turned out to be cool & rainy, so the pool was abandoned and we hunkered down indoors to chat and eat and drink. It was a great day. 😀

This fruity sangria is smooth and cool with a nice hint of chocolate. A perfect refreshing drink for a hot – or even a cool and rainy – summer day.

Carla Johnson author Cooking With Sin

“Sangrita” Frozen Sangria


2 cups mixed berries

½ cup crème de cacao

½ cup cotton candy flavoured vodka

2 cups rainbow sorbet

1 handful ice cubes

½ bottle cheap & cheerful red wine

1. Let the mixed berries soak in the crème de cacao and vodka for several hours. Stir and when the berries are soft from absorbing the liquid put the whole mix in the freezer overnight. It will partially freeze into a slush.

2. In your blender, mix the sorbet, soaked berries, wine and ice cubes. Blend until smooth and serve.

Carla Johnson author Cooking With Sin

Carla Johnson author Cooking With Sin

Photo Credit:


My good friend Faryl made up a batch. Here is a shot of hers. It looks so good! Thanks for sharing it Faryl. :)

Cooking With Sin Frozen Sangria


“I LOVE NY” Sangria &

“TAKIN’ THE PISS” Crisper Sangria

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


“I Love NY” Sangria

Posted on: February 10th, 2013 by Carla Johnson No Comments

Monica and her dad are very close and they have an annual tradition; they make wine together at a local wine makers. It is a special father-daughter venture and each year they choose a new red grape juice to work with. They have made Shiraz, Merlot, Cabernet, Cabernet-Sauvignon and several others.

Cooking With Sin Carla Johnson

While she teaches grade 5 students by day, on the holidays Monica might be your tour guide on a bus trip to Montreal or New York. She has been to New York enough times that she has several favourite places. It was at a little Italian restaurant in NYC where she fell in love with their sangria and she set out to make her own version at home in Cambridge, Ontario, Canada.

Monica loves to entertain and invite people to her home. When it comes to party hostesses, she is one of the best. She is especially known for her delicious sangria. She has worked hard to find the right mix and at her last party I got a chance to have a few sips of it myself. I just loved it!

I find that sangrias can sometimes have a bit of a dry edge, but Monica’s is a smooth as silk. Her key ingredient cherry brandy. It works wonderfully.

“I Love NY” Sangria

1 750 ml bottle of Monica’s red wine
1/2 cup cherry brandy or cherry whiskey
1/2 cup triple sec
1/2 cup peach schnapps
1/2 cup lemonade
1/2 cup orange juice
1 cup Sprite
Frozen berries

1. Mix the liquid ingredients together in a pitcher or punch bowl. Monica pours her sangria into large plastic pop bottles which are nice to pour from and make it easy to store.

2. Monica keeps a bowl of frozen berries nearby to spoon into each cup as it is served.

Note: You want to look for cherry brandy specifically, not Kirsch. Kirsch is a cherry brandy that is made with the whole cherry, including the pit. It works really well in my Flaming Cherries Jubilee, but is too bitter for Sangria.


“SANGRITA” Frozen Sangria &

“TAKIN’ THE PISS” Crisper Sangria

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


“Takin’ the Piss” Crisper Sangria

Posted on: July 28th, 2010 by Carla Johnson No Comments

“Balmy days, sweet sangria.
She’s been gone, have you seen her?
Señorita shyly turning away,
Leaving me our fading flame.” ~ Tori Amos “Sweet Sangria”

Carla Johnson author Cooking With Sin

Carla’s note:

I’ll never forget the darkness in my sister Michelle’s voice when she told me her best friend Martin Poyser had suddenly died. The shock in her voice echoed the pain of having part of her heart torn away. Martin had filled a special place in her life and he could never be replaced.

Michelle and Martin were a marvellous two-some supporting each other’s ups and downs and always laughing boisterously through it all. Michelle always said that Gordon Ramsey, the “Hell’s Kitchen” chef, was remarkably similar to Martin. Their energy, passion, fiery tongues and British accents along with their physical similarities were uncanny.

The love they had for each other was more profound than a romantic love. Martin helped Michelle navigate the her new world of singleness after her separation, treating her to meals and pampering her any way he could. While Michelle appreciated the joy of Martin’s relationship with his partner Martin. Yes, two Martins! She called them “Big Martin” and “Little Martin” – because her Martin was taller than his partner. :)

Michelle gesturing at one of her gallery openings with “Little” Martin and “Big” Martin. (I am extremely proud of my sister and the vision she brings to her art.

You can see the sparkle & joy in all their eyes in the next beautiful photo below. They all knew how to have fun!


By Michelle Johnson

I answer the phone and an English accents calls out, “Get your dimply ass over here. The sangria is ready!” My heart fills with love. I put on my lipstick and dash out the door knowing that soon Martin’s cozy kitchen will be noisy with laughter and frivolity. Upon my arrival, someone announces, “The wife’s here!” It’s a label I earned due to my tendency to lean on him. The guest list could have filled a mansion so this party spills out onto the lawn, both front and back.

Martin is like an oak tree that allows all kinds of strange birds to perch on his branches. Lucky enough to be one of those birds, I’m greeted with a huge warm hug. Martin says, “Go on, Love. Serve yourself a tall glass. You gotta catch up – it’s in the crisper!” The nibbly food is out for munching, the BBQ is ready and the fridge is filled to capacity. I nudge my way over to the fridge. Grab a glass and slide open the crisper drawer. Oh, a beautiful array of colour awaits.  Scooping it out with the soup ladle the glass quickly cools my hand. One sip and I know it’s gonna be a fun and “oh so messy” evening.

Martin Poyser, a dear friend, a keeper of secrets, a partner in crime and expert when it comes to “Takin’ the piss.” He suddenly passed away a few years ago of a heart condition. Gone much too soon.

Martin taught me many things, mostly by example.

“Little” Martin, Michelle, “Big” Martin and their close friend Stephanie

Photo Credit: Michelle Johnson

Here’s one of the lessons I learned.

1. Invite everybody over to your house – trust me, it’ll be fine

2. Throw out your vegetables.

3. Clean your fridge crisper drawer so it gleams a welcoming shine.

4. Line the bottom with fruit  – raspberries, strawberries, oranges, pineapple, lemons, kiwis, blueberries, plum, grapes.

5. Add some spirit – cover the fruit with brandy or whiskey, add a splash of triple sec.

6. Let that sit for an hour or two… resist the urge to nibble or the guests will be hungry and you will be too tipsy to care.

7.  Add your favourite cheap and cheerful red wine to fill the crisper 2/3’s from the top.

8.  Add some sparkly water or lemony pop to add some fizz.

9.  If you are a bitter person, add sugar.

10.  Using a soup ladle, serve, toast, sip and … at every chance you get, lovingly “take the piss.”

Carla Johnson author Cooking With Sin


Carla Johnson author Cooking With Sin

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin