Servings: 10
Equipment
- Large Pitcher
- Sangria dispenser
- Ladle
- Measuring cups
- Serving glasses
Ingredients
- 12 ounces pineapple juice
- 1 bottle white wine Moscato recommended
- 8 ounces coconut rum Malibu recommended
- 12 ounces chopped pineapple canned
- 4 ounces maraschino cherries including a little bit of juice
Instructions
- Prepare the Fruit:
- If you haven't done so already, drain the pineapple chunks to collect the juice. Set the chopped pineapple aside.
- Measure out the maraschino cherries and include a bit of the juice for added flavor and color.
- Mix the Sangria:
- In a large pitcher or a sangria dispenser, combine the pineapple juice, white wine, and coconut rum. Stir gently to mix the liquids thoroughly.
- Add the chopped pineapple and maraschino cherries into the pitcher. Stir gently to distribute the fruits evenly.
- Chill:
- Refrigerate the sangria for at least 4 hours, ideally overnight. This allows the flavors to meld together and the sangria to chill thoroughly.
- Serve:
- Serve the sangria chilled. Use a ladle to ensure each glass gets a good mix of fruit and liquid.
- Optionally, garnish with additional pineapple slices or cherry on a skewer for a festive touch.
- Enjoy:
- Enjoy this tropical twist on sangria with friends and family at your next summer party.
Notes
Pro Tips
- Use fresh pineapple if available it adds a brighter flavor and texture.
- For a slightly sweeter version, top with lemon-lime soda before serving.
- If serving at a party, make a double batch since this sangria disappears quickly.
Tried this recipe?Leave a comment and let us know how it was!