Cool off with refreshing raspberry sorbet. Balance the fruity sweetness with tangy & bright balsamic vinegar! Makes 2 generous pints.

Simple Ingredients

· 2 tablespoons Villa Graziella Organic Balsamico Argento, silver balsamic vinegar + extra to taste.

· 2 tablespoons honey, if possible organic.

· 4 cups (two-16-ounce pints) fresh raspberries, if possible organic. Frozen ok.

· 1 cup sugar in the raw.

· 1 cup water. Use bottled water if tap water has an after taste.

· 1 tablespoon freshly squeezed lemon juice + extra to taste.

Easy Directions

1. Wash & rinse fresh raspberries, removing any stems or leaves. Lightly pat dry with a clean cotton dish towel or muslin cloth. If using frozen raspberries, thaw.

2. Transfer berries to a blender, immersion blender or food processor. Blend to a smooth puree but not too liquid-like. Set aside in a large bowl with a cover. If you prefer without seeds, strain the mixture thru a fine colander It should yield 2 cups.

3. In a medium saucepan, heat sugar and water over medium heat. Stir frequently until the sugar thoroughly dissolves. This makes a simple syrup.

4. Add the simple syrup, honey & balsamic vinegar to the puree, stir well, then add lemon juice. Mix to thoroughly combine, then taste, adding vinegar, lemon juice.

5. Cover the bowl, refrigerate until mixture is thoroughly chilled, about 4 ½ hours.

6. Once completely chilled, add the mixture to the ice cream maker, churn according to the machine instructions.

7. When sorbet has reached a desired texture, (creamy & soft) transfer to a freezer safe container with a lid. Cut a piece of freezer or parchment paper to place on top of the sorbet to prevent ice crystals from forming.

8. Close & seal the container. Freeze 2-4 additional hours until the sorbet is firm.

9. Remove the container from the freezer, remove the lid and let sit 1-2 minutes.

10.Serve & enjoy!

Helpful Hints:

· Pre-chilling the fruit mixture develops flavors and improves sorbet firmness.

· Mineral & vitamin packed raspberry seeds also give added texture to sorbet.

· Sugar sweetens sorbet and prevents it from getting too icy. The correct amount keeps it creamy but not slushy.

· Substitute raspberries with fresh or frozen blueberries, blackberries, or strawberries.

· Add chopped fresh mango or peach for tasty variety.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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Summer is peach time! A farmer’s market favorite, add ripe peaches, brie, & prosciutto to puffy pastry. Drizzle with luscious balsamic vinegar for a savory, naturally sweet, delicious tarte. Makes 2 tarts, 6 servings each.

Simple Ingredients:

· 1-17-oz package refrigerated puff pastry dough-containing 2 pastry sheets.

· 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil divided.

· 4 tablespoons Villa Graziella Organic Gold balsamic vinegar.

· 1 tablespoon flour.

· 4 fresh, ripe peaches, washed & dried, if possible organic. Nectarines ok too.

· 6 slices Italian prosciutto.

· 1 8-10 oz. round of brie or camembert soft cheese.

· 1 medium fresh egg.

· 4 tablespoons honey, if possible organic.

· 3 teaspoons fresh thyme, wash and dried, leaves only.

· 2 teaspoons cracked black pepper, + extra to taste.

Easy Directions:

1. Cut peaches in half, remove the pits, and cut into ¼ inch slices, set aside.

2. Sprinkle the work surface with 1 tablespoon flour. Brush a parchment paper lined cookie sheet with ½ tablespoon of olive oil. Unroll puff pastry sheet 1, cover sheet 2 with a clean dish towel & refrigerate. Place sheet 1 on top of the work surface, roll into a rectangle, do not flatten the sheet too thin, close any creases by pressing lightly with damp fingers.

3. Score the 4 sides of the sheet about ½ inch from the edges. Use a sharp knife or pizza cutter in an up & down motion, not back & forth. Dock or prick the sheet with a fork. Do not dock the creases or through the sheet.

4. Place the sheet on the lined cookie sheet. Beat the egg with 1 tablespoon of water, brush the egg wash over the sheet, sealing the creases & edges. Place sheet in the refrigerator. Remove pastry sheet 2 and repeat steps 2-4.

5. Heat oven to 425°F. Cut the cheese round horizontally into 2 half wheels. Cut top & bottom wax of each wheel. Cut wax around each wheel, then cut each wheel into 6 ½-inch slices.

6. Remove sheet 1 from refrigerator. Place cheese slices evenly spaced on each sheet. Do not cover or overload, leaving space between the cheese slices.

7. Lightly but firmly press peach slices on top of the cheese, flesh side up, skin side down.

8. Tear the prosciutto slices, place 3 slices on each sheet, over the peaches & open spaces. Drizzle 1 tablespoon each of honey then balsamic vinegar over each sheet. Add 1 teaspoon cracked black pepper over each sheet.

9. Bake each sheet 12-15 minutes, until edges are browned, the fruit & prosciutto are caramelized, not burnt.

10.Remove the tartes from the oven, drizzle 1 tablespoon each honey & balsamic vinegar over each tart. Top each tart with 1 ½ teaspoons each of fresh thyme. Serve & enjoy!

Helpful Hints

· Cheese rinds are edible, add to simmering sauces or soups for umami flavor & texture.

· Follow pastry sheet package directions. If frozen, do not unfold the sheets until thawed. If the sheet cracks or tears, dampen fingers with water, lightly press dough into place.

· Keep pastry sheets cold, prep 1 at a time, refrigerate before, also after prepping if not immediately baking.

· Scoring pastry sheets create a raised border. Docking releases steam as it bakes.

· Cheese should be cold; if it becomes too soft, refrigerate, or freeze 10 minutes then slice.

· Prep, cover & refrigerate sheets earlier in the day. Uncover & bake immediately for later.

· Refrigerate in an airtight container for 4 days.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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Frozen berries infused with white balsamic vinegar make a light & lively summertime alcoholic free drink! Enjoy with savory snacks on warm summer day. Makes 3 servings.

Simple Ingredients

· 4.5 oz. 9 tablespoons Villa Graziella Condimento Bianco-White balsamic vinegar

· 1 pint each fresh blackberries, blueberries, or raspberries. If possible organic.

· 14 compartment ice cube tray.

· 3 cups sparkling mineral water or club soda.

· 3-4 fresh mint leaves

Easy Directions

1. Wash and dry berries, set aside.

2. Wash and dry mint leaves, set aside.

3. In a clean ice cube tray, place a mixture of berries in each partition.

4. Fill each partition with mineral or tap water.

5. Freeze until solid.

6. Add 3 tablespoons white balsamic vinegar to each glass.

7. Add 1 cup of sparkling water filling about ¾ to each glass.

8. Add 3 cubes each plain ice and berry ice to the glass.

9. Stir and taste adding more white balsamic vinegar or sparkling water.

10.Serve and enjoy!

Helpful Hints

· If not serving immediately, remove cubes from the tray and place in a freezer safe covered container or zip lock bag.

· Add extra berry cubes to lemonade, or a water bottle for a fruity touch.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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Moist, tender, and tasty grilled pork tenderloin does not disappoint. The secret? A Balsamic vinegar and Tuscan olive oil marinade for a tangy, luscious flavor. 4 ample servings.

Simple Ingredients

· 1 cup Villa Graziella Organic Extra Virgin Olive Oil, plus extra for grilling

· ¼ cup Villa Graziella Organic Silver label balsamic vinegar

· 1 ½ -2 pounds pork tenderloin

· 2 tablespoons fresh lemon juice

· 2 teaspoons Dijon or grainy mustard

· 1 teaspoon each dried herbs-oregano, rosemary, and thyme

· ½ teaspoon sea salt

· ½ teaspoon fresh cracked pepper

Easy Instructions

1. Pat the pork tenderloin dry with paper towel, set aside on a plate.

2. In a bowl, stir together the balsamic vinegar, lemon juice, mustard, salt, and pepper. Add the olive oil and whisk to thoroughly combine.

3. Pour half the marinade mixture into a large, covered baking dish or bowl. Add the tenderloin to the dish, set aside and reserve the remaining marinade.

4. Place the dried herbs on top of the meat, cover the dish and refrigerate for 30-40 minutes, turning the meat once so both sides are coated.

5. As the meat marinades, pre-heat the grill to medium and oil the grates.

6. Remove the meat from the refrigerator, allow to sit 5-10 minutes prior to grilling.

7. Transfer the meat to the grill, discard the marinade from the dish. Close the top, cook 15-20 minutes over medium heat, until the meat registers 145˚F.

8. Turn the tenderloin every few minutes to evenly cook. Midway through cooking, brush the tenderloin over all sides with the reserved marinade.

9. Transfer the tenderloin to a carving board, tent with foil and allow to rest about 5-10 minutes.

10.Slice, serve & enjoy!

Helpful Hints

· Allowing meat to sit before grilling allows it to sear & cook evenly.

· Resting the meat before slicing lets the juices redistribute within.

· Add the remaining meat to a quinoa bowl, spicy Asian lettuce wraps or to sandwiches for next day lunch.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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Citrusy bright lemon, fresh asparagus, and pasta. So delicious, this recipe will become part of your summertime dinner rotation! Makes 4 servings.

Easy Ingredients

· 3 tablespoons divided, Villa Graziella Organic extra virgin olive oil.

· 1 cup Villa Graziella Organic Bianco Toscano IGT white wine. Dry wines; Albariño, Pinot Grigio or Sauvignon Blanc ok.

· 1-pound 16 ounces of dry pasta-bowtie, cavatappi or penne.

· 1-pound, asparagus, if possible similar in thickness. Washed, trimmed, and sliced on the diagonal into 2” pieces.

· 1 small onion peeled and chopped.

· 2 fresh garlic cloves thinly sliced.

· ½ cup heavy cream.

· ½ cup freshly grated Parmesan cheese, + extra for serving.

· ¼ cup fresh parsley, chopped.

· 1 fresh lemon, washed, dried, zested and juiced.

· 1 teaspoon each sea salt and freshly cracked pepper + extra to taste.

· ½ teaspoon crushed red pepper flakes.

Simple Directions

1. Heat 1 tablespoon olive oil in a large sauté pan or Dutch oven over high heat.

2. Add the asparagus pieces, sauté 10-12 minutes until crispy, tender. Season with a pinch of salt. Transfer to a plate and set aside.

3. In the same pan, heat remaining 2 tablespoons of olive oil over medium heat. Add the onions and garlic, sauté until soft and golden, not brown. About 5 minutes.

4. Stir in the cream, white wine, lemon juice and zest to the pan.

5. Bring to a steady boil, stirring occasionally. Reduce heat to low, simmer 5-10 minutes.

6. Add salt, pepper, and the cheese to the sauce, stir to fully combine, continue to simmer on low allowing the sauce to thicken and flavors to blend.

7. As the sauce cooks, bring a large pot of water to a boil. Salt the water and cook the pasta one minute less than package directions. Pasta will continue to cook after draining.

8. Ladle approx. 1/2 cup of pasta cooking water and set aside. Drain the pasta and add it to the sauce. Mix in the asparagus and parsley. Stir ¼-cup of the pasta water into the sauce and mix. Set aside remaining water if needed.

9. Add the crushed red pepper and mix the pasta until thoroughly coated.

10. Season to taste with cheese, salt, pepper. Serve & enjoy!

Helpful Hints:

Ø Prep. the ingredients beforehand and cook when ready.

Ø Sautéing asparagus keeps them tender, crisp with a bright green color.

Ø The white wine balances the cream and Parmesan cheese for a tasty, fresh emulsion.

Ø Substitute wine with a mixture of chicken or vegetable broth, a splash of white vinegar.

Ø The starch from the pasta water helps the sauce evenly coat the pasta.

Ø Add cooked chicken or seared shrimp for extra protein.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!  

Gluten free & vegan, enjoy white balsamic vinegar drizzled on fresh berry & stone fruit skewers. A fun family activity, shop your local famer’s market with everyone choosing 1-2 favorite fruits. Wash, dry and assemble the skewers for a deliciously refreshing dessert or snack. 8 servings.

Simple Ingredients

· Villa Graziella Organic Condimento Bianco-White Balsamic Vinegar

· 1-pint fresh blackberries or blueberries

· 1-pint fresh strawberries

· 3 medium large fresh kiwis

· 2 cups fresh green or red grapes

· 1 fresh cantaloupe or honeydew melon

· Substitute with ripe nectarines, peaches, or firm watermelon.

Easy Directions

1. Wash & dry fruit

2. Peel and cut large fruit into chunks or wedges, place each fruit in a bowl or on a plate.

3. Thread fruit onto bamboo skewers leaving 3-4 inches to serve and hold the skewer.

4. Arrange on a platter

5. Drizzle white balsamic vinegar evenly over fruit

6. Serve and enjoy

Helpful Hints

· If not immediately serving, cover platter tightly and chill. Drizzle with vinegar right before serving. Refrigerate up to one day.

· Pack extra, cut fruit in re-usable produce bags or containers for a grab & go afternoon snack or enjoy during meal prep.

· Add extra cut fruit to ice cream, sorbet, or yogurt for an easy dessert.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

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This ancient super grain makes a delicious base in a salad. Add crunchy walnuts, fresh feta cheese & veggies for an easy dinner on a summer evening, tasty next day lunch. 6 servings.

Easy Ingredients

Salad

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil.

· 1 cup uncooked farro, rinsed and drained.

· 2 cups arugula lettuce, washed and dried. Kale, Swiss chard, or spinach fine too.

· 1 fresh bell pepper-red, orange, or yellow, washed, seeds removed, and diced.

· 1 cup cherry tomatoes, washed, dried, and halved.

· 1 cup fresh Feta cheese, crumbled.

· ¾ cup walnut halves.

· 1/4 cup green onion, washed, trimmed and chopped-optional-.

· 1/4 cup fresh parsley or basil, chopped.

Dressing

· 1/4 cup Villa Graziella Organic Extra Virgin Olive Oil + extra for to taste

· 3 tablespoons Villa Graziella Condimento Bianco-White Balsamic Vinegar + extra to taste

· 2 fresh garlic cloves, minced, -optional-.

· 1 fresh lemon, juiced.

· Sea salt and fresh cracked pepper to taste

Simple Directions

1. Cook the farro according to package directions, do not overcook.

2. Drain the farro, place in a bowl, drizzle with 2 tablespoons of olive oil. Mix well, set aside, and allow to cool.

3. While the farro cooks, add the chopped pepper, lettuce greens, tomatoes, green onion, walnuts, and herbs to a large bowl, stir to combine, set aside.

4. In a container or jar with a lid, combine the white balsamic vinegar, garlic, lemon, salt, and pepper mix well. Then add the olive oil and whisk until fully blended, cover and refrigerate.

5. When completely cool, combine the farro with the lettuce and veggies.

6. Whisk the dressing again and season to taste.

7. Add the dressing to the salad to coat, not drench and gently toss.

8. Sprinkle the feta cheese, season to taste, and lightly toss.

9. Serve immediately and enjoy, or cover and refrigerate up to 1 hour before serving.

10.Store in a covered container for to 2 days.

Helpful Hints

· Farro can be made 1 or 2 days prior. Refrigerate in a covered container.

· Kale, Swiss chard, and spinach are “sturdy”, flavorful greens for farro.

· Add your favorite on hand summer veggies: carrots, cucumbers, radishes, or zucchini.

· Prevent a soggy salad, if not serving immediately, add dressing no more than 1 hour before.

· Substitute walnuts with pepitas, pistachios, or toasted pine nuts.

· Add left over farro and veggies with sliced avocado to a grain bowl

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!  

What to make on busy weeknight? Why not classic Italian American chicken piccata? Fresh, sautéed radishes balance briny capers and lemon. While absorbing the stock & wine for truly delicious dinner. 4 servings.

Simple Ingredients:

· 6 tablespoons Villa Graziella Organic extra virgin olive oil.

· 4 (8 ounce) boneless, skinless chicken breasts, if possible organic, pounded ¼ inch thick.

· 8 radishes, washed, dried, cut in half lengthwise then quartered.

· 1/3 cup dry white wine, if possible organic.

· ½ cup low sodium chicken or vegetable broth or stock, if possible organic.

· ½ cup all-purpose flour.

· 4 tablespoons unsalted butter.

· 1 tablespoon chopped capers.

· 1 tablespoon chopped parsley.

· 1 tablespoon freshly squeezed lemon juice.

· 1 large clove fresh garlic, finely minced-about 1½ teaspoons.

· 1/2 teaspoon each fresh ground black pepper & sea salt, + extra for seasoning.

Easy Directions:

1. Heat 1 tablespoon olive oil in a large skillet, add the radishes, season with a pinch of sea salt. Sauté over medium high heat until golden (not brown) and tender crisp. Remove from the pan and set aside. Remove the skillet from heat and wipe clean.

2. Season both sides of the chicken breasts with ½ teaspoon each salt & pepper. Dredge chicken pieces in a large bowl or plate of flour, shake off excess flour.

3. Heat 2 tablespoons of olive oil over medium high heat, add 2 chicken breasts to the pan, cook over medium heat until golden on the bottom-about 3-4 minutes. Flip chicken over, cook until golden, about 2-3 minutes. Transfer chicken to a large plate.

4. Repeat process with 2 tablespoons of olive oil & 2 chicken breasts. Then wipe the skillet and lower heat.

5. Heat remaining tablespoon of olive oil over medium heat. Add the garlic, stirring until fragrant & golden, not brown.

6. Add the wine to the skillet, cook until evaporated, about 2 minutes.

7. Add the stock to the skillet, increase heat and bring to steady boil. Whisk in the butter, lemon juice, capers, and parsley. Cook until slightly thickened, about 2 minutes. Season with a pinch of each salt and pepper.

8. Lower the heat, return 2 chicken breasts at a time to the skillet, turning evenly to coat with the sauce.

9. Transfer chicken breasts to a platter and spoon the remaining sauce on top.

10.Scatter the radishes over the chicken, serve & enjoy!

Helpful Hints:

· Pound chicken to ¼ inch thick, by placing meat in between parchment paper or plastic wrap, use the spiked side of a meat mallet to tenderize the chicken’s connective tissues & fibers. Or use a heavy skillet or rolling pin to gently flatten each side.

· Refrigerate in a covered container 3-4 days. Reheat over a low heat, do not freeze.

· What to do with the radish greens? Immediately clip greens from the radish as the greens pull moisture from the bulb, wrap in a damp dish cloth or towel. A lively peppery taste, wash, dry & chop the greens. Add to stir fries & grain bowls. Or sauté in extra virgin olive oil, dress with fresh lemon juice, sea salt & pepper.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!  

This trio of sweet, savory & crunchy flavors make it a tasty appetizer on toasted baguette bread slices, topped with your favorite soft cheese. Makes approx. 4 cups.

Simple Ingredients

· 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil.

· 2 tablespoons Villa Graziella Organic Balsamico argento, silver balsamic vinegar

· 1 ¼ cups seedless green grapes, if possible organic

· 1 ¼ cups seedless red grapes, if possible organic

· 1 cup kalamata, or cured black olives, pitted, halved lengthwise. Do not use brined canned olives.

· 1 cup walnut halves, not chopped.

· 1 teaspoon dried herbs-marjoram, rosemary, savory, or thyme.

· 2 bay leaves broken in half.

Easy Directions

1. Wash and dry grapes, set aside.

2. Arrange the oven rack on the middle tier and pre-heat to 350˚F.

3. In a shallow baking dish, large cast iron or oven proof skillet, combine the grapes, walnuts, and olives.

4. Drizzle the balsamic vinegar followed by the olive oil over the mixture.

5. Stir to thoroughly combine making sure ingredients are coated.

6. Sprinkle in the herbs and bay leaves, gently stir.

7. Place in the oven and roast stirring once or twice, until the grapes begin to blister and wrinkle but keep their shape, 20-30 minutes.

8. Remove the baking dish from the oven and cool 5-10 minutes.

9. Serve & enjoy on toasted sliced bread topped with soft cheese.

10.Refrigerate in a covered glass container up to 5 days.

Helpful Hints:

· Roasting time will vary depending how firm or soft grapes are. Softer grapes will take less time.

· Make a day ahead, refrigerate in a covered glass container. Remove from the refrigerator and serve at room temperature.

· Use soft Brie, Camembert, Gorgonzola, or Ricotta cheese. Creamy goat cheese such as Chèvre as a base on toasted baguette bread.

· Serve as a side condiment to rotisserie chicken or grilled pork tenderloin.

· Spread on hearty grain or rye bread. Hefty focaccia or ciabatta bread for moisture and extra flavor to a veggie sandwich.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!  

Celebrate the holiday and unofficial start of summer with lively white wine sangria! Clean & citrusy with lively acidity, enjoy this refreshing version with savory or spicy foods on a warm summer day. Makes 8 servings.

Simple Ingredients

· 1 750 ML (25.36 Oz) bottle of Villa Graziella Bianco Toscano IGT-chilled

· 3 medium fresh oranges or 1 cup of orange juice.

· 1 fresh lemon

· 1 fresh lime

· 2 cups club soda or ginger ale

· 2/3 cup sugar

· ¼ cup brandy optional

Easy Directions

1. Wash and dry oranges, lemons and lime leaving the rind on.

2. Cut the fruit in half, remove the seeds and squeeze juice of each into a pitcher, stir to mix with a spatula or long wooden spoon.

3. Cut the fruit into wedges, set aside.

4. Add the chilled white wine, followed by the brandy to the pitcher, stir to thoroughly mix.

5. Add the fruit wedges to the pitcher, stir to mix.

6. Add sugar to the pitcher, stir well ensuring all the sugar dissolves.

7. Cover & refrigerate if not serving immediately, two hours to overnight so flavors can fully blend.

8. Add the club soda or ginger ale to the pitcher and stir well.

9. Serve immediately in frosted glasses or over ice with fruit wedges (optional).

10.Cover & refrigerate up to 3 days.

Helpful Hints

· Did you know? Ancient Romans first made sangria by adding herbs and fresh fruit to wine as a safer alternative to drinking water.

· Use a quality albariño, sauvignon blanc, gewürztraminer, pinot grigio or viognier white wine.

· Adding club soda or ginger ale just before serving allows the sangria to retain its bubbly sparkle.

· Swap club soda & ginger ale with Spanish cava or Italian prosecco for tasty fizziness.

· Sangria is an adaptable beverage, with many versions. Experiment with apples, peeled, sliced mango or pineapple for a fruitier flavor. Fresh in season berries for berry version.

· Drier sangria: use less sugar and add more club soda. Sweeter sangria: use sugar per instructions and add ginger ale or lemon-lime soda

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!