Summer parties, get-togethers, barbeques, pool parties, and friends-dropping-by-spur-of-the-moment-parties are what warm weather is all about.
And warmer weather means you better hydrate. With booze.
This sangria goes down so easily. So.easily.
I love mangoes and pineapple and they taste especially good after they’ve marinated with peach schnapps and a bottle of wine.
I don’t know why I didn’t spend my younger days making more sangria.
It’s a great way to stretch a bottle of wine and get some vitamin C into your diet, you know, from the chunks of fruit in each glass.
Dump everything into one big bowl or pitcher, stir and wait. The longer you wait, the better, but if you’re in a hurry and can’t wait and want to enjoy immediately, I understand and that’s just fine, too.
If you don’t have a dedicated punch bowl (I don’t because it’s a storage-space resource hog) use the biggest mixing bowl you have or the canister to your blender.
I kept this recipe on the smaller scale in case you’re having a smaller party. Or in case you’re having a party
for yourself for you and one other person on a Tuesday night. It’s just one bottle of wine, not gallons worth like many sangria recipes.
Fresh, fruity, just sweet enough but not too sweet, and it goes down so easily. A lighter alternative to red sangria that everyone just loves!
Yield: About 32 ounces (double, triple, quad, if necessary)
Prep Time: 2 minutes
Cook Time: 0 minutes
Total Time: at least 4 to 8 hours for flavors to marry
1 bottle white wine (chardonnay, pinot grigio, sauvignon blanc, or similar)
1/3 cup peach schnapps
1/4 cup sugar, or to taste (or stevia, agave, or another sweetener)
3/4 cup mango chunks, frozen (you could use fresh but save money and buy frozen, plus they act as "ice cubes")
3/4 cup pineapple chunks, canned
1/3 cup pineapple juice (use whatever is in the can)
Combine first three ingredients in a large pitcher and stir until sugar dissolves.
Add the remaining ingredients, stir, and refrigerate until chilled. I have successfully stored leftover sangria in my refrigerator for up to one week; your mileage may vary. Flavors marry and mellow as time elapses. Sangria gets better 8 to 24 hours later, similar to spaghetti sauce. You can (and should) make this a day ahead of time for a party or event if time and planning permits.
Recipe is highly flexible; use whatever frozen (or fresh) fruit you have on hand; berries, oranges, nectarines, peaches, etc. Use whatever wine and liquor you have such as Midori, Hyptoniq, Gran Marnier, Chambord, lemon/lime/peach flavored vodka, Malibu, etc.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Coconut Water Champagne Fruit Punch (Vegan, Gluten Free, Soy Free, No Sugar Added)
Non-alcoholic but feel free to doctor them up