July 1, 2011 at 10:52 AM ET
Want a fun way to celebrate Independence Day? Try these red, white and blue cocktails (along with some non-alcoholic options) courtesy of Food Republic's Maureen C. Petrosky.
Raspberry and thyme sangria (makes 6 servings)
This recipe can be made using prosecco if you want a spritzy sip or rosè if you want a fuller bodied drink.
Bring sugar, water, and crème de cassis to a simmer in a small saucepan, stirring just until sugar is dissolved. Pour syrup over the raspberries and let stand 5 minutes. Add wine and stir mixture well. Chill, covered, until ready to serve. Serve over ice with a sprig of fresh thyme as garnish.
Non-alcoholic: Sparkling berry slushie
In a blender, puree the berries and the white cranberry juice until smooth. Strain berries through a fine mesh strainer to remove seeds. Discard pulp and seeds.
Place ice in the blender and pulse until almost slushie consistency. Add the pureed berries and pulse until evenly combined.
Fill 6 glasses (kid- friendly or pool friendly plastic) 3/4 full with the berry ice mixture and top off each with ginger ale. Garnish each cup with a strawberry and a red straw.
Frozen coconut (makes 1 to 2 cocktails)
In a blender combine all of the ingredients and puree until smooth. Serve in a martini glass.
Non-alcoholic: Try coconut water as a great alternative to soda
Lemon spritzers (makes 1 cocktail)
In a cocktail shaker filled with ice add the vodka and shake until chilled. Pour over ice and top off with the seltzer. Add a few fresh blueberries for garnish.
Non-alcoholic: Blueberry lemonade (makes 4 to 6 servings)
To make the simple syrup, in a small saucepan heat the sugar and 1 cup of water, stirring just until the sugar has dissolved. Chill.
In a large glass pitcher, combine the simple syrup, pureed blueberries, lemon juice and 3 cups of water with ice. Taste and adjust sweetness if needed. Add a handful of blueberries to the pitcher for garnish.