I am so not a morning person. Ever. I’m even less of a morning person when I have to get up before the sun does. Now I have a way to catch a little sunshine when it’s still dark outside. This homemade treat is easy, healthy, and tasty. What a great way to start the day, with a little Spring Fever.

If you are unable to find mango sorbet, try another flavor such as raspberry or lemon. You can also swap half of the strawberries with a sliced banana, or try with sliced peaches this summer.

2 cups sliced strawberries
1/2 cup orange juice
1/2 cup mango sorbet
5-6 ice cubes, to thicken if desired

Combine all ingredients in a blender. Pulse until smooth. Sip and enjoy. Yum!

 Want to make a batch of tasty Sangria? Start with a bottle of Wild Bunch California Red Wine and add the following:

3/4 cup simple syrup, or to taste
(see below) 
1 orange, cut into wedges  
1 lemon, sliced
1 lime, sliced
10 to 15 strawberries, halved or quartered if large

Place fruit in a large pitcher, pour wine and simple syrup over the fruit. Stir well, slightly crushing fruit. Fill glasses with ice. Pour wine over ice and spoon fruit on top.

Simple Syrup:
1 1/3 cups sugar
1 1/4 cups water

To make Simple Syrup:
In a small saucepan, bring sugar and water to a boil, stirring. Boil until sugar dissolves. Let syrup cool and chill, covered. Simple Syrup will keep for 2 weeks. Chill, covered, until ready to use. Makes 1 1/2 to 2 cups syrup.

James sent me a great website with 50 autumn recipes to make in a crockpot. The first recipe listed was for hot cider, but with a slight twist. Inside of traditional apple juice, this beverage uses apricot nectar combined with spicy nutmeg and cinnamon sticks. Visit the website for more information and recipes here at Keeping the Castle. The original recipe comes from About.com. This recipe can be halved. We made this tasty drink for Thanksgiving, but it would be great at any holiday party…just set the crockpot on the table and let guests help themselves to a glass of cheer.

36 oz (4 1/2 cups) apricot nectar
2 cups water
1/4 cup lemon juice
1/3 cup sugar
1/4 tsp cloves
2 (3 inch) cinnamon sticks

Combine all ingredients in a 4 quart or larger crockpot. Stir well and set crockpot to low. Heat for 2-3 hours, stirring halfway through.

Serve with a cinnamon stick if desired.

From Cooking Light magazine, via MyRecipes.com (see Links), this summer cooler is great to enjoy as the last summer days turn to autumn. Recipe may be halved.

6 cups water
3 cups fresh blackberries
1 cup sugar
2/3 cup fresh lime juice (about 4-6 limes)
lime slices, for garnish

Place 1 cup water and 3 cups blackberries in a blender and process until smooth. Press blackberry puree through a sieve into a large pitcher and discard seeds. Add remaining 5 cups water, sugar, and lime juice to pitcher. Stir well to dissolve sugar. Serve over ice and garnish with a lime slice.

The blackberries used below came from a local Farmer’s Market:

Here is another recipe in the DIY Herbal Teas mini-series, this one a Jenn Original Recipe. The combination of cinnamon and lavender is great at night before bed. Sip this fragrant tea as the temperature drops after the dark.

1 cup boiling water
1 tsp dried lavender
1 cinnamon stick
1 tsp honey, or to taste
lemon wedge, for serving

Pour boiling water over lavender and cinnamon stick. Steep for 5-7 minutes. Drain lavender and cinnamon stick.

Stir in honey to taste. Garnish with lemon wedge and cinnamon stick if desired. Serve hot.