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SangriaIMG_20150907_122020

I’m certainly not a girl of summer. I’m all about fall y’all. I love the colorful leaves, the moderate temperatures, and I adore the “boys of fall.” One of my favorite things that fits any season is a GREAT picnic. This picnic with Beso De Sol Sangria was a perfect way to say goodbye to beaches, and fun in the sun, and officially welcome in Autumn.

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Beso Del Sol ®SANGRIA is well balanced with a smooth finish at 8.5% alcohol and the first premium, 100% natural Sangria with a bag-in-box on the market. High quality Spanish Tempranillo wine is blended with a selection of fruits to create light and fruity Sangria that is sweet and refreshing.

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This beautiful picnic began by pairing charcuterie and a cheese tray with two glasses of Wild Hibiscus Sangria made from Beso Del Sol. It was a wonderful compliment to both the Drunken Goat cheese and the Truffled Brie.

Wild Hibiscus Sangria

  • 6 oz. Beso Del Sol Sangria
  • 2 oz. Wild Hibiscus Syrup
  • 2 Hisbiscus Flowers
  • 1/4 tsp. Cardamom

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Directions

Blend all ingredients and shake well. Garnish with flowers.

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Sangria isn’t just for tasty cocktails either y’all. I loved the flavors of the Sangria and Hibiscus so much, I decided to make Jam!

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Wild Hibiscus & Fig Sangria Jam

  • 1/2 box Beso Del Sol Sangria
  • 1 cup sugar
  • 1 pound figs, roughly chopped
  • 2 vanilla beans, scraped
  • 1/2 cup Wild Hibiscus Syrup
  • 1 tbsp. good Cinnamon
  • 1 tsp. ground cloves

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Directions

Place all ingredients in a pot and bring to a boil. Once boiling, reduce heat and allow to simmer until thickened, about 30-40 minutes. Allow to cool, then process in a food processor until desired consistency is reached. Place in jars in the fridge or can this jam through regular hot water bath preserving methods.

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A special thank you to Beso Del Sol for providing the ingredients and an amazing Sangria. Goodbye summer, but hello fall with Beso Del Sol!

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Life is too short to eat ugly food y’all.

*This post was sponsored by Beso Del Sol Sangria who provided the Sangria and recipe ingredients. However, all thoughts, opinions and drooling are my own 😉