Tropical White Sangria Recipes

TROPICAL SANGRIA

Steps:

• Combine the sugar, 1/2 cup water and lemongrass in a medium saucepan over high heat. Cook until the sugar is dissolved. Remove and let steep for at least 30 minutes and up to 1 day. Strain and chill.
• Combine the wine, passion fruit nectar, rum, 1/4 cup of the lemongrass simple syrup, and the lemons and oranges in a pitcher. Cover and refrigerate for at least 4 hours and up to 24 hours. The longer it sits the better the flavor. Serve over ice. Garnish with mint sprigs.

TROPICAL WHITE SANGRIA

Steps:

• Do not open bottles of wine or seltzer until ready to serve.
• Place slices of lemon, orange and lime in a large sangria pitcher and dust with the granulated sugar.
• Lightly mash with a wooden spoon until fruit begins to break down and sugar begins to dissolve.
• Cover fruit with pineapple juice. Quarter 3 of the pineapple slices and add to pitcher.
• Add remaining fruit and peach schnapps. Stir lightly, then refrigerate for 4 hours.
• Right before serving, add seltzer and bottle of wine to pitcher. Be sure each glass gets some fruit! Garnish with orange or kiwi slices and serve with fruit-juice ice cubes.

TROPICAL MOSCATO SANGRIA

Steps:

• Add fruit to a 2 quart-pitcher.
• Pour in Moscato wine, pineapple nectar, and peach-mango juice. Stir to mix everything together.
• Allow to sit in the fridge overnight, or at least 8 hours.
• Serve in wine glasses being sure to get some of the fruit into each glass.

TROPICAL SANGRIA

Steps:

• Combine pineapple, mango, and papaya in a large pitcher. Pour rum over the fruit. Add wine, then pineapple juice, passion fruit juice, guava juice. Refrigerate sangria before serving, 8 hours to overnight.