This summer, we’re betting a bottle (or two) of sparkling rosé might be on the menu for everything from backyard barbecues to picnics in the park. We have an easy way to update your favorite drink, and it involves a familiar superfood—chia seeds! For this recipe, we used pouches from Mamma Chia—basically chia pudding in squeeze-and-eat form. The cherry-beet flavor works beautifully here, and you still get all the benefits of chia, like omega-3s and fiber! Stir two pouches up with pineapple juice, ginger beer, and seasonal fruit, and you’ll be sipping summer’s best dressed cocktail.
Chia Cherry Rosé Sangria
Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 1hour and 10 minutes
1 (750mL) bottle sparkling rosé wine ½ cup pineapple juice 2 (3.5-ounce) pouches Mamma Chia Cherry Beet Squeeze ¾ cup ginger beer 1 lemon, thinly sliced 1 lime, thinly sliced Half dragon fruit, skin removed and cut into half moons
In a large pitcher, stir together rosé, pineapple juice, Mamma Chia squeeze pouches, and ginger beer. Stir in the lemon, lime, and dragon fruit. Refrigerate up to 1 hour. Pour into glasses and serve.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connoisseur! Say hi on Twitter or Instagram @nicolegulotta.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connois Read More