Tropical Passion Sangria
Its about time I posted this Tropical Passion Sangria. I have been teasing about it enough on my facebook page; asking what kind of sangria prefer, red or white. Or teasing about it on instagram. I swear one of these days I will actually post a recipe the same day I make it. Ehh probably not. I am not that organized.
Sangria is my mom’s favorite drink. When we were at World Market one of the last time’s she was visiting she spied a recipe book all on Sangria. I secretly was hoping she was going to buy it for me but she didn’t. I got a sneak peek at some and they all sounded so good! I will have to
steal take a better look at it next time I see the book and copy some recipes to try.
I have tried both red and white sangrias and while I prefer to drink red wine over white normally, I prefer white when it comes to sangria. I just don’t really care to drink cold red wine. Plus I have been dying to share this pineapple simple syrup with y’all and this was a perfect time to share since it worked really well in this cocktail. Ok lets make this sangria.
First you need a pitcher. I am using my margarita pitcher. I think I need a sangria pitcher. You know, to stay authentic and all…
Then ya fill it with fruit
Then you add the wine, rum, juice and syrup. Getting thirsty? I am. But we have to wait a few hours. Maybe even overnight. Gotta get those flavors to blend oh so perfectly.
Now select your drinking vessel of choice. Mason jars are so IN right now. So those were the obvious choice
Fill the glasses with some of the fresh fruit
All filled up with refreshing sangria, ice a splash of sparkling water to give it fizz and fruit skewers. Hmmm something is missing…
Much better. Paper straws. I believe there is some sort of food blogger code that states all drinks in mason jars must be sipped on via cutesy paper straws.
Cutesy. Refreshing. Tropical. Ahhhhh yes, my kind of adult beverage.
- 1 bottle dry white wine ( Pinot Gris, Pinot Grigio or Sauv Blanc work best)
- ½ cup Coconut Rum ( I love Koloa coconut rum)
- ½ C Pineapple Simple Syrup (See notes for recipe)
- 1 1/2 cups Passion Fruit Juice ( I used Ceres brand)
- Sparkling water (optional if you want fizzy)
- Fruit : Pineapple, mango, green grapes, limes (1 cup each, sliced, diced, peeled, however you want) for the pitcher of sangria. 1 cup each to divide amongst serving glasses and for the fruit skewers
Pineapple Simple Syrup
1 cup organic cane sugar
1 cup water
1 cup pineapple juice
1 cup crushed pineapple
the stove and turn heat to medium, stirring until sugar is dissolved. Raise heat and bring to a boil, once boiling lower the heat and simmer 20-40 min mashing the diced pineapple occasionally. Once the syrup is thickened strain into a jar and keep refrigerated. Keeps well about 2 weeks well chilled in a covered container such as a mason jar.
mmmm tropical sangria. Make it. I promise you will love!