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Fruit Infused Vodka, Rum and Sangria

Thank you to Mission Point Resort for these summer sangria recipes (make a large batch for your next party or wedding reception)!

Pineapple Rum

  • 1 pineapple, cut into triangular segments
  • 750 milliliters (25 ounces) white or spiced rum

Place the pineapple segments in a clear glass jar and top it with the rum, ensuring the pineapple in completely submerged. Store jar in the refrigerator for 2 weeks, stirring the pineapple every other day. Use in any of your favorite drinks, especially mojitos! Use the pineapple as a garnish to muddle your favorite cocktails.

Lemon-Infused Vodka

  • 8 lemons, sliced 1/4-inches thick
  • 1 literĀ (34 ounces) vodka

Place the lemon slices in a clear glass jar and top it with the vodka, ensuring the lemon slices are completely submerged. Store jar in the refrigerator for 2 weeks, stirring the lemon slices every other day. Use in your favorite drink.

To make this recipe into limoncello, use only the skins in the above recipe and drain after two weeks. Bring 5 cups of water to a boil and dissolve 3.5 cups of sugar, let the water/sugar solution cool before adding it to the lemon-infused vodka. Cover the jar and let it sit in a dark place for 45 days. Limoncello is now ready to be put in bottles and placed in the freezer until needed.

Berry & Orange-Infused Sangria

  • 1 pint blueberries, whole
  • 1 pint strawberries, whole
  • 2 oranges, 1/4-inch slices
  • 2 750-milliliter (50 ounces total) bottles of dry red wine
  • 1/2 cup brandy
  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 1/2 cup lemon juice

Combine all of the fruit and sugar and place in a clear glass jar. Combine all the liquids and pour over the fruit until all ingredients are well submerged. Store jar in the refrigerator for 2 weeks, stirring the fruit every other day.

Tip: Pour the sangria over and use the soaked fruit as a garnish.

Berry-Infused Vodka

  • 2 pints whole blueberries
  • 2 pints whole blueberries
  • 1 literĀ (34 ounces) vodka

Place the berries in a clear glass jar and top with vodka, ensuring the berries are submerged. Store jar in the refrigerator for 2 weeks, stirring the berries every other day.

Tip: Berries can be muddled when preparing the cocktail to enhance the drink texture and mouthfeel.