Rosé Sangria with Guava & Pineapple

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
oranges, halved through stem end, thinly sliced crosswise
Ice cubes

  • 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.

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