Happy happy weekend everyone! We had some friends over last night and I whipped up a batch of tropical summertime sangria. I’ve been craving pineapple lately so I had to include it in the medley with some diced fresh nectarines and mango too! It’s easy to make and guaranteed to please, and I say it totally counts for a daily serving of fruit.
This is super easy to make, grab yourself two bottles of pinot grigio, a ripe pineapple, a can of peach nectar, a ripe mango, and a few fresh nectarines (or peaches) and you’re in business. Many sangria recipes have brandy or other liqueur in them, but I like it to taste lighter so I skip it, but you’re welcome to add a dash to your liking.
Slice and dice the pineapple, peel the nectarines and the mango and dice them too. Reserve a few slices of pineapple for garnish then make happy faces because you’re about to have sangria. Sangria by definition means happiness, didn’t you know? At least in my world… :)
Pour the chilled wine and nectar over a few scoops of crushed ice and the diced fruit into a big jar or large pitcher. Add a few pieces of fresh mint if you like. Makes enough for 10-12 glasses.
Garnish with pineapple wedges and serve within an hour of preparation to you and your friends for a sip of paradise in your own backyard.
Have a great weekend, enjoy!