I used to think it was strange that National Sangria Day fell in the middle of December. Thank you, Beso Del Sol, for sending me a box of your sangria to work with for this post–I now realize sangria is perfect any time of year!
Most people think of long summer days and warm summer nights when they think of sangria. And why not? Hailing from Spain and Portugal, where the weather can be quite steamy, that makes sense. Leave it to the national food calendar to change my mind about preconceived notions!
Beso Del Sol makes sangria easy!
Beso Del Sol is the first premium natural sangria offered in a convenient 3-Liter box. That innocent little box manages to hold 4 bottles’ worth of wine! Whether you’re throwing a party for a large crowd or want just the occasional glass of sangria without the fuss, Beso Del Sol works wonderfully for you. No need to keep an eye on the situation–just open the tap and pour! Once opened, it stays fresh for up to 6 weeks, so you can take your time savoring it, if you so choose.
Beso Del Sol comes from Spanish Tempranillo wine blended with a variety of fruits and citrus, made according to a traditional Spanish recipe. While you can drink Beso Del Sol straight from the box and be quite content, I wanted to add my own little special touch to it to personalize the punch. A splash of dark rum finishes it off for a sangria that will knock your socks off! Cheers! Happy National Sangria Day!
What special touches do you like to add to your sangria?
- 5 cups Beso del Sol Sangria
- 3 ounces dark rum
- 2 clementines, sliced
- 6 ounces raspberries, whole
- 6 ounces blackberries, whole
- 8 cloves, whole
- 2 cinnamon sticks
- In a large pitcher, combine the ingredients (you can insert the cloves into a slice or two of clementine to keep them from ending up in someone's glass).
- Let sit in refrigerator for 1 hour before serving.