This post was created in partnership with Beso Del Sol.
Ever since trying Beso Del Sol Sangria last summer I have been a huge fan. I add diced fruit to their wine and I quickly have homemade tasting Sangria with 1/100th of the effort of making the handcrafted beverage. You can only imagine how excited I am to be drinking their white sangria in Honor of National Sangria day on December 20th.
Beso Del Sol uses white wine with hints of citrus, green apple and nuts. Knowing the ideal white wine storage temperature is crucial when making this drink. It is then blended with sugar, all-natural peach and mango extracts. I’ve spiced up their 100 percent Airén grape sangria with winter fruits, pomegranates and oranges, and cinnamon sticks. You should also check out this recipe renieri invetro by Make A Dish.
If you will be using prosecco for this sangria and you will not be using it everything learn about where should I store Prosecco?
I love being able to drink the sangria while crunching the wine soaked pomegranates. I love the pops of flavors in my mouth. A quick tip, you can enjoy your wine even more if you store it to a wine cooler to maintain it at the ideal temperature for consumption.
Winter Sangria
Ingredients
- 1 box Beso Del Sol Sangra
- 3 oranges thinly sliced
- 1 cup pomegranate seeds
- 6-8 cinnamon sicks
Instructions
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In a large pitcher add all ingredients.
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Refrigerate for a minimum of 6 hours.
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In a glass, add sangria with fruit and cinnamon stick. You can optionally add ice.
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If you have any leftover sangria, remove cinnamon sticks and refrigerate in a covered container.
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Enjoy responsibly!
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