Cooking,  Eating

ELC Day #25- Sangria on a Stick

It’s state fair time!  I hope everyone is planning a trip to the Great Minnesota Get-Together this year and will find at least 1 tasty thing on a stick.  Last year the kitchen partner and I were even able to find a few things with the Minnesota Grown sticker on them (strawberry shakes at the dairy bar!)  We’ll be on the look out again this year on our handful of trips.

In honor of the start of the state fair, last night I made my own fair fare: sangria on a stick.  Brace yourself.  These late-summer treats are made with local watermelon, marinated for a few hours in a local wine and honey, and frozen for a crisp, tangy “adult popsicle.”  I chose watermelon from this past weekend’s farmers’ market, but any firm fruit would do.  I’d love to see strawberries, cantaloupe or cherries skewered and soaked.

Most Minnesotans don’t know that the State Fair is home to both an amateur wine show and the International Cold Climate Wine Competition winners.   If you stop in the Hort building you can sample local wine flights or wines by the glass that would be perfect for sangria.  It gives even the most experienced wine lovers a taste of the incredible diversity Minnesota wineries are producing each year.

Sangria on a Stick 


1 C. watermelon, cut into 2″ cubes
1/4 C. white wine (give my favorites: Goose Lake, Falconer, Cannon River, or St. Croix Wineries a try!)
1 tsp. honey

1. Place watermelon in an even layer in a shallow dish. Pour wine and honey over watermelon. Cover and refrigerate for 1 hour.
2. Skewer watermelon chunks on wooden skewers and place in a single layer on a baking sheet. Freeze 1-2 hours or until fruit is frozen.

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