Best 4 Tropical Sangria Recipes

TROPICAL SANGRIA

Steps:

• Combine pineapple, mango, and papaya in a large pitcher. Pour rum over the fruit. Add wine, then pineapple juice, passion fruit juice, guava juice. Refrigerate sangria before serving, 8 hours to overnight.

TROPICAL SANGRIA

Steps:

• Combine the sugar, 1/2 cup water and lemongrass in a medium saucepan over high heat. Cook until the sugar is dissolved. Remove and let steep for at least 30 minutes and up to 1 day. Strain and chill.
• Combine the wine, passion fruit nectar, rum, 1/4 cup of the lemongrass simple syrup, and the lemons and oranges in a pitcher. Cover and refrigerate for at least 4 hours and up to 24 hours. The longer it sits the better the flavor. Serve over ice. Garnish with mint sprigs.

TROPICAL WHITE SANGRIA

Steps:

• In a 1/2-gal. pitcher, combine the oranges, kiwis, grapes and mango. Stir in the wine and liqueur. Refrigerate for at least 2 hours or up to 6 hours. Just before serving, stir in the strawberries.

"TROPICAL" SANGRIA

Steps:

• From the rather large quanity of fruit above, reserve 0.5 cup orange, 0.25 cup strawberries, and 0.25 cup mango. Distribute the remaining fruit equally among two pitchers, or one if such a large pitcher is available. Likewise distribute the bottles of wine. Heat the reserved strawberries in the microwave for approx. 1 minute, or until they begin to exude their juices. Place in large pourable container. Extract the juice from the reserved oranges (e.g. by simply crushing them) and place in the aforesaid container, with whatever remains of the reserved oranges. Lightly mash the reserved mango, extracting some of their juice, and place into the container. In another container, combine brandy, honey, and sugar. Mix until thoroughly blended. Add this mixture to the container containing the reserved fruits and their juices. Allow the resulting mixture to macerate for several minutes. Add the macerated mixture to the pitcher(s) containing the wine and fruit. Stir the mixture vigorously. Add sugar to taste. Chill the sangria for several hours. To serve, strain the sangria into individual glasses. Optionally, add some of the fruit into the glasses. Also, coconut meat (fresh or canned; *not* dried) may be stirred into the glasses to emphasize the tropical flavors. Garnish glasses with a thin slice of citrus fruit and/or starfruit (assuming the latter is available). (Note: Do not discard the marinated fruits, as these make a great desert. Furthermore, any liquid that remains or can be extracted from the marinated fruit could be heated and reduced for use as a fruity sauce or syrup). Enjoy!