A & O in American Baby Magazine

We don’t have little ones of our own here at A & O, but plenty of our pals are embarking on the great baby train—planning showers and nurseries and the like.

And, as you might imagine, are feeling a bit overwhelmed by the process.

Lucky for them, environmental journalist Jennifer Grayson, founding editor of The Red, White, and Green, eco-columnist for the Huffington Post, our friend, and American Baby’s beautiful cover mama gives us the lowdown on hosting an eco-chic baby shower, choosing responsible registry items, and building a green nursery in this month’s issue.

Lucky for us, we got to help celebrate and crafted a “faux” fall sangria of fresh fruit and pomegranate soda for the party.  I’ve pasted the recipe below.

Thanks to Jen and American Baby for including us in this special day, to David Tsay for his beautiful images and to Auntie Em’s for the scrumptious (and all-organic!) lunch.

xoxosl

Fall Sangria
Makes 16-20 servings

Ingredients
4 cups fresh apple juice
1 apple, thinly sliced
1 pear, thinly sliced
1/2 cup fresh lemon juice (not lemonade)
1 lemon, thinly sliced
2 cups fresh orange juice, strained to remove any pulp
1 orange, thinly sliced
1 cup white grape juice
1-3/4 cups sparkling pomegranate soda (or red wine)

Directions

Combine the fruit and fresh fruit juices–apple juice through grape juice– in the pitcher of your choice.  When preparing the non-alcoholic recipe, chill the fruit juice mixture for at least two hours.   Add the sparking pomegranate soda just before serving over ice.  Adding the soda in at the last minute gives the sangria a bubbly kick.

When making traditional sangria, add the red wine in with the fruit and fruit juices (you won’t be using the pomegranate soda) so the flavors have time to meld.  Chill at least two hours before serving over ice.