I’m starting a Summer Cocktail Series here on Indie Fixx today for all of those who like to imbibe from time to time. I will be sharing cocktails recipes that from myself and others for this series. If you have a recipe (original or one you discovered) that you’d like to share, drop me a line.

Today’s recipe from is being shared by by Katrina of Salt City Spice. Let me know what you think of her recipe if you end up making it! — jen xoxo

Sangria is a wine punch commonly served in Spain during the summer – it’s light and refreshing, perfect for sipping poolside. Adding chilled and frozen fruits allows you to use less ice to keep this cocktail cold without diluting the mixture. Chill ingredients for as long as possible before serving – makes 4 drinks.

Blueberry-Mango Sangria

by Katrina of Salt City Spice

1 c. blueberries, fresh or thawed frozen
2 medium-sized firm red apples, like Red Delicious
1 c. mango, cubed and preferably frozen
2 oz. white rum
2 c. apple juice
2 c. red wine, like Tempranillo or Rioja

Add blueberries to a large drink pitcher and muddle slightly to release juices. Chop apples into small, bite-sized cubes and add to pitcher, then add mango and top with rum, apple juice, and wine. Allow to chill in fridge for up to 24 hours in advance.

When ready to serve, divide fruit evenly between 4 glasses, then add a few ice cubes and pour remainder of liquid mixture into each serving glass. Salud!

Katrina is the owner of Salt City Spice and enjoys putting her herbs and spices to good use. She also writes about her experiences as an indie business owner and creative adventures in the kitchen at her blog of the same name.