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.