We were tickled pink by the rosy hue and tropical taste of this sangria. It was refreshing and not too sweet; the perfect thing to sip in the backyard at our Mexican themed BBQ. Adding some light rum may kick the party up a notch or two, but goes nicely with the pineapple and guava flavors. Make sure you have a large enough pitcher in which to mix everything. I thought ours was big enough, but ended up having to sacrifice about 1/2 a cup of guava juice and some of the orange slices in order to fit everything! Oops. This recipe is from the June 2009 issue of Bon Appetit. Cheers, everyone!
1 750-ml bottle rosé wine
4 6-ounce cans pineapple juice
2 11 1/2-ounce cans guava nectar
4 cinnamon sticks
2 cups 3/4-inch cubes fresh pineapple
2 oranges, halved through stem end, thinly sliced crosswise
- In a large pitcher, combine the first 5 ingredients. Mix well.
- Set 12 orange slices aside for garnish; add remaining orange slices to pitcher.
- Cover and chill at least 6 hours or overnight.
- Fill glasses with ice. Add rum (if using). Pour sangria over the top and mix. Garnish with remaining orange slices and serve. Makes 12 servings.
yum, this looks delicious!!
Wow, this looks so so so good. Looks like the perfect alternative to beer for our next cookout. YUM!
Helloooooo, beautiful! Looks delicious!
I love the touch of cinnamon!
This looks wonderful and *perfect* for the summer! I love this and hope to try it at an upcoming party I’m hosting!
seriously… yum!! this looks so perfect for summer time brunch! or anytime really!