Tropical White Sangria Recipes

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.

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.

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.

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.

Steps:

• In a pitcher, blend all ingredients, except the tonic water and ice cubes.
• Let cool 1 hour in the fridge.
• Add tonic water, ice cubes and mint when ready to serve.

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.