Summer is here, what better time to share some of our favorite sangria recipes with our readers? Welcome to Sangria Saturday, where ever Saturday you will find a delicious sangria recipe to go with your weekend reading! Have a recipe of your own? Join the fun and leave us a comment or a link to your own post!
We just cut two fresh pineapples from our backyard, yum! So I am excited to try this recipe out with them.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6-8 servings
1 750 ml bottle of white wine (Chardonnay, Viognier, Riesling, Gewurztraminer, Sauvignon Blanc)
1 medium orange sliced into wedges
1 lemon sliced into wedges
1 fresh pineapple sliced and diced to your preference (may use canned pineapple, substitute two 15.5 oz cans of crushed or sliced pineapple)
1/4 cup of sugar
4 cups of ginger ale
3 shots of coconut rum
sprig of mint (optional)
Pour wine into a large pitcher and squeeze the juice wedges from the lemon and orange into the white wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar. Chill overnight. Add ginger ale, rum and ice just before serving. If you'd like to serve right away, use chilled white wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the frig. - allowing the flavors to really marinate into each other. Top with a sprig of mint. Cheers!
*I originally found this recipe in Wine About.