TROPICAL SANGRIA
- 1/2 cup peach schnapps
- 1 (15 ounce) can pineapple rings , in their own juice, not sweetened
- 1/2 cup juice , from pineapple
can
- 1 (750 ml) bottle dry
white wine , like
sauvignon blanc
- 1/4 cup seltzer
water
- 1 kiwi , peeled and sliced
- 4 strawberries , quartered
- 4 slices lemons
- 4 slices oranges
- 4 slices limes
- 1/2 cup raspberries (about a handful)
- 1 tablespoon granulated sugar
Directions:
-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.