Strawberry Cinnamon sangria
Yield: 2 quarts sangria or 8-12 glasses
Rating: No big deal. Easy, and very very very rewarding. Smells good too.
¼ cup sugar
3 cups red wine (try to use something light, like a Pinot Noir)
½ cup clear rum (like Bacardi silver)
1 ½ cups orange juice (fresh or bottled)
1 ½ cups seltzer
1 teaspoon cinnamon
3 cups sliced strawberries
Place your sugar and water in a small pot over a medium flame. Allow the mixture to boil for 2 minutes or until the sugar is completely dissolved. Cool the syrup down to room temperature.
Pour 3 cups of the wine into a really large pitcher or even a mixing bowl. (I will confess I once used a soup pot.) Mix in the rum, orange juice and cinnamon. Mix with a whisk to dissolve the cinnamon. Add ¼ cup of the sugar syrup into the mixture. Add the strawberries.
When you are ready to serve add your seltzer and taste the drink. If you prefer things a little sweeter than add some more sugar syrup. If not, then you are done. Drink up.
You can mix the wine, rum, sugar syrup and juice up to 2 days before and store, covered, in the fridge. Then on the day of serving you can add the berries, seltzer and any additional syrup if needed. The syrup keeps in the fridge for a week or in the freezer for up to 2 months.