sangria

From fresh to frozen, sliced, diced, and puréed—you'll be surprised how easy it is to use up that whole melon you committed to at the store.

Hot days call for a refreshing summer sipper. This weekend, invite the girls over and mix up a pitcher of sangria to enjoy on the back deck. Cheers!

Brewed black tea and grilled in-season fruit make a lighter, more complex sangria with a hint of smokiness.—Eshun Mott

Rather than packing up glasses and wine, these delicious and delicate white-sangria jellies are a spill-proof and refreshing alternative for picnics. You can also change the recipe up a bit by using different types of fruit that you have on hand. Note: there are certain fresh fruits that should not be used in gelatin recipes: fresh figs, guavas, kiwis, mangoes, melons, papayas, peaches and pineapple because they all contain enzymes that prevent gelatin from setting properly. To use these fresh fruits (except kiwi), simply peel and cut your fruit and simmer them in water until soft, 5 to 10 min. This may help deactivate the enzymes making them usable in gelatin applications.

Our berry lovin' continues with this week's farmers' market feature: raspberries.