Fruity Summer Sangria
Summer says sangria to me. Fruity summer sangria.
And after the week I had, I really, really needed to relax.
Crashing your entire blog can do that to a person.
I’m still working out kinks as I find them, but I’ve learned a very valuable lesson in this whole process: I am not qualified to go anywhere near anything that requires HTML coding. Ever.
This sangria is another story. There’s just nothing like a fruity red wine in the summer. I can go near something like that all day long.
And while I typically drink red wine, the Tall Boy and I have a favorite white wine that we order by the case and have shipped to us once a year from California. It’s the bomb-diggity. The problem? Where to store it and have it chilled and ready to go when I’m ready to pop open a bottle. We have a small kitchen and not much storage space, so finding a place for 12 bottles of wine poses a bit of a problem.
Fortunately, thanks to the good folks at Staples and their VinoVault, my wine storage and chilling problems have been solved. If you’re like me, you had no clue that Staples has an entire line of mini-fridges and coolers. Cool, right?
I wasn’t sure at first how the Preservino VinoVault was any different from any other mini-fridge. But it uses green cooling heat pipe technology that allows you to chill up to 16 bottles of wine at a time – and you get to set the temperature based on what you’re chilling. Pretty slick.
Another super cool feature is that the VinoVault comes with its own special stoppers and little argon gas container that you can use to preserve your bottles of wine. As much as the Tall Boy and I love wine, we don’t usually finish an entire bottle in one sitting, so it’s important that we find a way to make sure the flavor of the wine is just as good on day two as day one.
Trust me, the VinoVault is pretty cool.
And so is this sangria.
- 1 bottle red wine (dry red wine is traditionally used in sangria, though I prefer something fruitier)
- 3 tablespoons Grand Marnier (orange liqueur)
- 3 tablespoons spiced dark rum
- 3 tablespoons sugar (optional)
- 2 cinnamon sticks
- 1 orange, sliced
- 1 lemon, sliced
- 1 lime, sliced
- 1 cup strawberries, sliced
- sparkling water for topping off, if desired
- In a large pitcher, stir together wine, orange liqueur, rum and sugar, until sugar is dissolved. Add cinnamon sticks, strawberries, lime, lemon and orange to the wine mixture, and lightly mull the fruit to release juices.
- Cover and refrigerate for at least 2 hours; overnight is best. Stir in sparkling water, if desired, then serve over ice.
Staples provided me with a VinoVault in order to facilitate my post. However, all opinions are 100% my own. You can read my advertising and disclosure policy here.
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