Tropical Fruit Summer Sangria
Enjoy a summer sangria recipe infused with tropical flavors like pineapple and mango.
- 6 cups assorted fruit mango, pineapple, cantaloupe and apricot
- 1/4 cup ginger peeled and thinly sliced
- 1-1 1/2 cups fresh mint
- Juice from half a lemon
- 1/2 cup orange flavored liqueur
- 1 bottle dry white wine chilled
Combine everything but the wine in a large pitcher. Gently mash the ingredients together using a wooden spoon.
Once the fruit has released some of its juice, add the wine.
Give it a stir and refrigerate overnight.
Serve over lots of ice with a mint garnish.
Feel free to scale this recipe up or depending on the size of your gathering.
Store leftover sangria in the refrigerator and drink within 24 hours.