These red, white, and blue food and drink ideas will make your Fourth of July a million times more joyful. Let us know what you think and send photos to @beautyisacyn if you make any of these Fourth of July snacks and/or drinks!
1. Patriotic Pretzels
Candy Melts – Royal Blue
Candy Melts – Red
Candy Melts – White
Use 50 Royal Blue Candy Melts to cover 18 pretzels.
Place them on a piece of parchment paper and melt them in the microwave. Start at 40 seconds, stir them, and then microwave them again in 10 second increments until the candy melts were fully melted.
Next, place the pretzel in the melted candy mixture and used a fork to cover the top area of the pretzel. When the pretzel is completely covered, place the candy covered pretzel on a piece of wax or parchment paper to dry.
Finally, drizzle red candy melts on the Blue Patriotic Pretzels for decoration. To do this, melt 15 Royal Blue Candy Melts in a Ziplock bag.
Once melted, cut the tip off the bag and drizzle the candy over the pretzels. Make sure you only cut the very very tip of the bag. You only want a small hole to give yourself more control over the drizzle.
Credit: Two Sisters Crafting on Pinterest
2. Sparking Red, White and Blue Sangria
1 bottle dry white wine (Recommended: Chardonnay)
2 cups (1 pint) fresh blueberries
1 cup fresh raspberries
1 cup apple juice (or white grape juice)
1 pound fresh strawberries, hulled and sliced
1 bottle champagne (or any variety of sparkling white wine)
3-4 Granny Smith apples
Stir together white wine, blueberries, raspberries, strawberries and apple juice together in a large pitcher. Cover and refrigerate for 1-4 hours, so that the flavors can meld. (Note: The longer the mixture sits, the redder it will become.)
When you’re ready to serve the sangria, gradually stir in the champagne and apples and ice. Serve immediately.
Note: Other options for the “white” fruit could include fresh pears, jicama, pineapple or star fruit.
Note: If you would like the tiered red, white and blue presentation in individual glasses that I used, just add extra red berries to the bottom of empty serving glasses, followed by a layer of blueberries, then strain out the sangria wine, and add some apple stars on top.
Credit: Gimme Some Oven on Pinterest
3. Patriotic Popcorn
10 Cups of Popped Popcorn
3 tbsp. Butter (Sweet Cream, Salted)
3 cups Mini Marshmallows
Red and Blue Regular M&M’s
Red and Blue Pretzel M&M’s
Start with approximately 10 cups of popcorn.
Once you have the popcorn made, salt it liberally.
To make the Marshmallow Mixture for the Patriotic Popcorn, melt 3 tablespoons of butter in a medium sauce pan. Once the butter is melted, add 3 cups of mini marshmallows. Stir until the marshmallows are melted. Turn off the heat as soon as the last marshmallow has melted.
Slowly pour the marshmallow mixture over the salted popcorn. Gently fold the marshmallow mixture in with the popcorn until the popcorn is mostly covered.
The amount of marshmallow mixture you want to add is really up to your own taste. The more you add, the stickier the popcorn will be so we suggest that you add it a bit at a time, stir the popcorn and give it a taste before you add more. Leave a little bit of the marshmallow mixture for the next step.
Now pour the popcorn onto a cookie sheet covered with foil. Drizzle a little bit of the remaining marshmallow mixture over the popcorn but do not mix it up. You will need the mixture at the top so the candy will have something to stick to.
Add Red and Blue Regular M&M’s and Red and Blue Pretzel M&M’s to the Patriotic Popcorn. Feel free to also add a handful of Mini Marshmallows and sprinkles!
Once the popcorn is covered in marshmallow mixture it is time to add the candy. But don’t wait too long. You want the marshmallow mixture to still be warm and sticky. Sprinkle the candy onto the popcorn, concentrating on the areas with the most drizzled marshmallow mixture. Allow the Patriotic Popcorn to cool. Break apart into pieces and serve.
Credit: Two Sisters Crafting on Pinterest
4. Red, White and Blue Piña Colada
Heat a small saucepan over medium heat and add frozen strawberries. Cook, stirring, until defrosted and somewhat liquid. Add 2 tbs white rum and blend with a hand-blender or transfer to a blender and puree. Divide between 2 glasses.
Clean out the blender if it was used for the strawberries and add crushed ice, coconut cream, blue curaçao, pineapple and remaining rum. Blend until combined. Slowly pour into the glasses.
Top with whipped cream or coconut cream, if desired.