Tropical Sangria Food

TROPICAL SANGRIA

Steps:

• Combine the sauvignon blanc, rum, nectar, Lemongrass Simple Syrup, lemons, oranges, mint and passion fruit if desired in a pitcher. Cover and refrigerate for at least 2 hours and up to 24 hours.
• Combine 1 cup water and the sugar in a small saucepan. Hit the stalks with the back of a knife to lightly bruise and help release the flavor. Add the stalks to the pan and bring to a boil over high heat. Cook until the sugar is completely dissolved. Remove from the heat, cover and refrigerate for at least 1 hour and up to 48 hours to let the flavor develop. Strain before using.

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.

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 SPARKLING SANGRIA

Steps:

• Reserve some of the lime and carambola slices for garnish. In a large pitcher stir together the white wine, the mango nectar, the mango, and the remaining lime and carambola slices. The sangría may be prepared up to this point 1 day in advance and kept covered and chilled. Just before serving, stir in the ginger ale, the champagne, and ice cubes and serve the sangría garnished with the reserved lime and carambola slices.

TROPICAL MIMOSA SANGRIA FLOAT RECIPE BY TASTY

Steps:

• In a large pitcher, combine the strawberries, orange slices, pineapples, peach schnapps, and sparkling water. Stir and refrigerate for at least 3 hours, or overnight.
• When ready to serve, remove the pitcher from the refrigerator and add the champagne. Gently stir to combine.
• Place 1-2 small scoops of orange sorbet in a glass. Pour the sangria over the sorbet and stir with a spoon.
• Garnish with an orange slice.
• Enjoy!

TROPICAL SPARKLING SANGRIA

Steps:

• Reserve some of the lime and carambola slices for garnish. In a large pitcher stir together the white wine, the mango nectar, the mango, and the remaining lime and carambola slices. The sangr-a may be prepared up to this point 1 day in advance and kept covered and chilled. Just before serving, stir in the ginger ale, the champagne, and ice cubes and serve the sangr-a garnished with the reserved lime and carambola slices.