|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 7g||24%|
|Total Sugars 42g|
|Vitamin C 159mg||796%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a totally different take on traditional sangria, giving it a tropical twist with the addition of pineapple and coconut rum. The cocktail stays true to its name with its foundation of wine (white in this case) and fruit (orange, lemon, and pineapple), but evokes the feeling of lounging on a Caribbean beach instead of Spain's Mediterranean coastline. Nonetheless, it is a perfect drink for your summer party and one that your guests will be raving about.
For the wine, choose a dry white such as chardonnay, viognier, riesling, gewürztraminer, or sauvignon blanc.
1 (750-milliliter) bottle white wine
1 medium orange, sliced into wedges
1 medium lemon, sliced into wedges
1 medium fresh pineapple, cut to your preference
1/4 cup sugar
4 cups ginger ale
1/2 cup coconut rum
Fresh mint sprigs, for optional garnish
Pour wine into a large pitcher and squeeze the juice from the orange and lemon wedges into the white wine.
Toss in the citrus wedges (leaving out seeds if possible) and pineapple pieces; then add the sugar and chill overnight in the refrigerator.
Just before serving, add ginger ale, rum, and some ice. Garnish with mint, if using.
- If you'd like to serve the sangria right away instead of refrigerating overnight, use chilled white wine and serve over lots of ice. However, remember that the best sangrias are chilled around 24 hours in the fridge, allowing the flavors to really blend together.
- To avoid getting a sangria full of orange and lemon seeds, place a fine strainer over the pitcher before squeezing the fruit. Then just be sure to remove the seeds from the wedges before you add to the sangria.
- This recipe calls for one pineapple cut up, but you may use canned pineapple if you prefer. Substitute two 15.5-ounce cans of crushed or sliced pineapple for the whole fresh pineapple.
How to Cut a Pineapple
With containers of diced pineapple available in the produce section of the supermarket, you may think it isn't worth buying a whole pineapple and cutting it up yourself. If you compare price tags, however, you might change your mind—pineapple chunks can cost around three times more than a whole pineapple. Once you know how to cut the fruit properly and easily, buying cut-up fruit could be a thing of the past.
- First, make sure you have a large cutting board and a sharp knife. Having the compost bin nearby doesn't hurt either.
- Lay the pineapple on its side and cut off the top and the bottom and discard.
- Now stand up the pineapple on one of the flat ends. Using the tip of the knife, begin slicing off the outside of the pineapple in strips, trying not to cut too much of the yellow flesh. Continue doing this until all of the outer skin is gone; if some eyes remain, cut those off so the pineapple is nice and clean.
- Cut the fruit into quarters vertically, and place each quarter on its side with the point facing up.
- Slice off the hardcore on each quarter (it will be a triangle), moving the knife horizontally across the piece, trying not to take away the flesh.
- Cut each pineapple piece lengthwise and then into cubes.