Plum And Pineapple Sangria Food

PINEAPPLE SANGRIA

Steps:

• Mix Sauvignon Blanc, pineapple juice, triple sec, and brandy together in a large pitcher. Add chopped pineapple, orange, lemon, and lime. Cover and refrigerate, 8 hours to overnight.
• Stir in lemon-lime soda before serving.

RED WINE SANGRIA

Steps:

• In a small saucepan over high heat, combine the sugar with 1/2 cup water and simmer until all the sugar has dissolved, about 3 minutes. Remove from the heat and let cool completely.
• In a large pitcher, combine the wine, pineapple juice, brandy, lime, peach, plum and 1/2 cup of the simple sugar syrup. (Reserve the remaining syrup for another use.) Stir well. Chill for at least 12 hours.

PLUM AND PINEAPPLE SANGRIA

Steps:

• Peel, halve lengthwise and core: 1 pineapple, cut half into 3/4" thick spears & the other half in 1" chunks. transfer to pitcher and add: 4 plums - pitted and sliced, sprinkle with 1 TB of sugar & stir to combine. Add 32 oz cointreau and brandy, let sit at least 1 hour. Stir in 1 750ml bottle of chilled fruity red wine 1-1/3 C of pineapple juice 1 C sparkling water Add more sugar if needed Serve chilled

PINEAPPLE SANGRIA

Steps:

• In a pitcher, combine the juice, wine, brandy, pineapple, and soda with ice and stir. Pour into large wineglasses and garnish with the mint and orange.

PLUM AND PINEAPPLE SANGRIA

Steps:

• Peel pineapple; halve lengthwise and remove core. Cut half the pineapple into 3/4-inch spears; cut the other half into 1-inch chunks. Place in a pitcher with the plums; sprinkle with sanding sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour.
• When ready to serve, stir in red wine, pineapple juice, and sparkling water. Add more sugar, if desired. Serve chilled.