Thursday, June 29, 2017
PINEAPPLE SANGRIA
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.
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