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.
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.
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
Blend all ingredients and shake well. Garnish with flowers.
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!
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
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.
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!
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 😉