Peach Mango Pineapple White Sangria Recipe 465

Steps:

• Combine all ingredients in a large pitcher and stir. Refrigerate for several hours for flavors to blend, or serve immediately. Serve chilled in wine glasses.

Steps:

• Combine first three ingredients in a large pitcher and stir until sugar dissolves. Add the remaining ingredients, stir, and refrigerate until chilled. I have successfully stored leftover sangria in my refrigerator for up to one week; your mileage may vary. Note: Flavors marry and mellow as time elapses. Sangria gets better 8 to 24 hours later, similar to spaghetti sauce. You can (and should) make this a day ahead of time for a party or event if time and planning permits. Recipe is highly flexible; use whatever frozen (or fresh) fruit you have on hand; berries, oranges, nectarines, peaches, etc. Use whatever wine and liquor you have such as Midori, Hyptoniq, Gran Marnier, Chambord, lemon/lime/peach flavored vodka, Malibu, etc.

Steps:

• Make sangria by combining wine, lemonade and liqueur. Refrigerate. Meanwhile, in a small bowl, combine melted butter, sugar and cinnamon. Mix well., Brush butter mixture over cut side of peaches and all over pineapple slices. Grill fruit, covered, on a greased rack over medium direct heat 4-5 minutes. Turn peaches and pineapple. Grill 4-5 minutes more. Remove from grill., Cut each peach half into 5 or 6 slices and each pineapple slice into 5 or 6 pieces. Add three-fourths of fruit to sangria, reserving remainder. Refrigerate at least 2 hours., Before serving, thread several pieces of reserved fruit onto appetizer skewers. Pour sangria over ice; serve with fruit skewers.

Steps:

• In a large pitcher, combine the pineapples, mangoes, wine, brandy, and pineapple juice. Stir until mixed.
• Chill for at least 4 hours.
• Add the soda, then serve with a pineapple wedge on each glass.
• Enjoy!

Steps:

• Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.