For the Sangria:

½ of 3 assorted apples, cut into bit sized pieces
1 plum, cut into bite sized pieces
½ grapefruit, cut into bite sized pieces
4 strawberries, cut into bite sized pieces
2 tablespoons sugar
1 cup bourbon
1 bottle red wine (i.e. Rioja)
1 bottle ginger ale
Dash of nutmeg

For the Guacamole:
5 avocados, pit or seed removed
4 limes, cut into slices and juiced (save two slices for garnish)
zest of 2 limes
1 jalepeno pepper, diced (remove seeds and liner)
1 red pepper, diced
1 plum or Roma tomato, diced
1/3 red onion, diced
1 teaspoon cumin
½ bunch of cilantro, chopped

For the Hot Chips:

3 large flour tortillas or wraps (i.e. spinach, wheat, plain)
1 frying pan of oil (Canola or other oil suitable for frying)
Salt & pepper to taste


For the Sangria:

1. Cut apples, plum, grapefruit and strawberries. Place in pitcher and add sugar.
2. Add Bourbon and red wine. Stir and set aside.
3. When serving, fill glass with ice, add 1/3 glass ginger ale and fill remainder of glass with Sangria. Garnish with strawberry and/or grated nutmeg.

For the Guacamole:

1. Cut and pit avocado. Score flesh with knife and remove with spoon into mixing bowl.
2. Zest and slice limes, putting limejuice into the mixture. Chop and dice jalepeno, pepper, tomato and onion. Add to bowl.
3. Chop cilantro and add to mixture along with cumin. Mix well.

Garnish with lime slices and serve.

For the Hot Chips:

1. Heat oil.
2. While oil is heating, cut wraps into 4 strips and cross-cut to make 1 inch squares.
3. Fry in oil, turning until they begin to brown. Dry on paper towels and season with salt and pepper.

Recipes courtesy of Melissa Sallah, Sugar Magnolias, 2012.

by Victoria Brown “This is summer, it is finally here!” says Melissa Sallah of Sugar Magnolias. She’s got just the right thing to get you in the mood; “I’m going to have a kicked up sangria with bourbon and freshly grated nutmeg, we’re going to make our own guacamole and homemade chips right on the stove top and it takes no time and it’s awesome for summer.”

Sangria is a type of wine punch originating in Spain. It can be made with red or white wine, but red wine is more common and this is reflected in the name, which comes from the word sangre; Spanish for ‘blood’. Lisa Shea of explains that sangria was based on Claret Cup Punch, which was very popular in Europe in the 18th and 19th centuries. This contained claret, brandy and fruit. In Spain, the mix was much the same, but made with local wines, such as Rioja.

Shea suggests that one of the reasons this type of drink was so popular was that at that time water was often unsafe to drink. “Milk was considered “baby food” only. That meant – even for toddlers – that the only safe liquid to drink had at least some alcohol in it. The alcohol would take care of any bacteria in the drink.”
Turning your favorite red wine into sangria is a great way to enjoy it on a hot day. It’s cool and refreshing and packed full of fruit. Sallah uses apples, plums, strawberries and pink grapefruit, but you could use whatever fruits you like really; as Sallah says, “it’s just kind of fun to have a different assortment in there, they all bring something a little different to the sangria”. She puts the diced fruit in a pitcher and adds a bottle of red wine and a cup of bourbon and sets it aside while she’s making the guacamole and chips.

Guacamole originated in Mexico; the Aztecs called it ahuaca molli, literally avocado sauce, and that was an apt description of what was then simply avocado mashed and seasoned with salt. These days guacamole contains a number of other ingredients, usually tomato, onion and limejuice, and often cilantro and some sort of chili.

Sallah adds all of the above ingredients to her diced avocado, as well as some diced red pepper, lime zest and cumin. She mixes it in a bowl, mashing the avocado as she goes, and seasons with salt and pepper.

“You always need to have the perfect chip for the perfect guacamole” says Sallah and these tortilla chips couldn’t be simpler. You simply slice up some flour tortillas and/or wraps, fry them in some hot oil until crisp and your ready to go.

“Oh, that looks perfect!” Sallah exclaims. “So here you have it, the perfect start to summer – sangria, homemade chips and guac. Enjoy, have a great summer!”

Guacamole and Sangria