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There’s something so fun and festive about a good sangria, especially with a few of your favorite girlfriends! Enjoy a healthy girls night in with a pitcher of my Summer Sangria. Not only does it lighten up on the alcohol, but it trades it up for an extra serving of polyphenol-rich fruits that provide additional sources of resveratrol.

Resveratrol is one of my favorite polyphenols not only because it protects the body against inflammation and oxidation that can lead to serious diseases but also because it’s a key player in your beauty arsenal. Resveratrol has antimicrobial properties that protect the skin, but it also has noted antioxidant properties that protect the skin and prevent the formation free radicals, which ultimately mean more wrinkles, fine lines, dryness and rough skin. In one study, resveratrol benefits include that they showed to be almost 20 times more effective than a pharmaceutical drug used for skin care.

So, this summer make it a point to enjoy more of this beauty nutrient in your diet. Your options run the gamut from red grapes, red wine, and berries to peanuts and pomegranates! Instead of increasing your alcohol intake to get in your daily resveratrol, try layering in pomegranates, blueberries, and grapes to capitalize on the synergy between red wine and these anti-oxidant laden fruits. This sangria is fun, tasty and so simple to make – enjoy!

Resveratrol Recipe

Summer Sangria
Serves = 4
Prep Time = 10 minutes

2 tsp of Reserveage Nutrition’s Resveratrol Tonic
8 ounces of red wine, such as Malbec
8 ounces pomegranate juice (unsweetened, cold-pressed, not from concentrate)
4 ounces organic purple grape juice (no added sugar)
Juice and zest from 1 organic orange
Juice and zest from 1 organic lemon (or lime)
1 large organic lemon, sliced and pitted
1 large lime, sliced and pitted
1 cup wild blueberries
8 ounces sparkling water
Ice (crushed is best)

In a large pitcher, mix the wine, pomegranate, grape, orange, and lemon (or lime juices) together. Stir in zests from fruit, berries and fruit slices and stir. Chill in the refrigerator for 2 hours or overnight.

When ready to serve, add sparkling water and ice to the sangria.
Stir to combine and serve immediately.

Naomi Whittel

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