Tropical Pink Sangria Recipe
This time of year is my absolute favorite in Southern California. The sun is shining, there is a light breeze in the air, and it isn’t too hot outside just yet. Days like today all I want to do is sit out on the patio and sip a glass of perfectly chilled rosé wine.
Every once in a while I like to have a little fun and turn a bottle of white zinfandel or rosé into Pink Sangria. This sangria recipe has a tropical twist that is easy to make and even easier to sip and enjoy!
Keep reading for the recipe…
I like to toss in pineapple and kiwi as well as slices of blood orange and a handful of grapes into my sangria recipe. A dash of Cointreau kicks it up a notch and infuses even more flavor into the mix. Enjoy by the glass, but make it by the pitcher. I promise this sangria will disappear quickly!
Tropical Pink Sangria
1 blood orange, halved and thinly sliced
2 kiwis, peeled and cut into wedges
1 cup seedless red grapes, halved or whole
1 pineapple, cut into bite-size pieces
1 bottle white zinfandel or rosé wine, chilled
2 ounces orange liqueur, such as Cointreau
In a 1/2-gal. pitcher, combine the orange, kiwis, grapes and pineapple. Stir in the wine and liqueur. Refrigerate for at least 2 hours or up to 6 hours.
I love this takeaway tip for the summer months! You want to keep your glass of wine perfectly chilled in warmer weather, but (heaven forbid!) you don’t want to dilute it with ice. The trick? Frozen Grapes!
They keep your beverage cold without watering it down. Plus, they just look so pretty in the glass!