Thursday, June 29, 2017
PINEAPPLE SANGRIA Serves 4-6 1/2 cup pineapple juice 1/2 cup triple sec 1/2 cup white rum 2 Tbsp honey 750 ml white wine 1 lemon, sliced 1 lime sliced 6-8 fresh strawberries, sliced 1/2 cup fresh pineapple chunks Place pineapple juice, triple sec, rum, and honey in a large glass pitcher. Stir until honey is dissolved. Add wine and fruit, cover and store in the refrigerator for at least a couple hours, best overnight. Serve over ice, with a splash of lemon-lime soda or other sparkling beverage if desired. Garnish with more fruit.