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Pineapple Sangria

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INGREDIENTS

Serves 10

  • 1 (20 oz.) can pineapple chunks, reserve juice
  • 1 (750 ml.) bottle Burgundy wine
  • Wooden skewers
  • 1 (46 oz.) can pineapple juice
  • 1 apple, unpeeled, cored, and cut into chunks
  • ¼ cup brandy
  • ¼ cup sugar
  • 1 lemon, sliced and quartered
  • 1 orange, sliced and quartered

Skewer drained pineapple chunks, apple chunks, lemon, and orange slices onto wooden picks in an assorted fashion. Combine reserved pineapple juice, Burgundy, canned pineapple juice, brandy, and sugar in a container. Stir well. Add skewered fruit kebabs. Refrigerate at least 1 hour. Serve the drinks over ice with a fruit kabob in each glass.

INSTRUCTIONS

Skewer drained pineapple chunks, apple chunks, lemon, and orange slices onto wooden picks in an assorted fashion. Combine reserved pineapple juice, Burgundy, canned pineapple juice, brandy, and sugar in a container. Stir well. Add skewered fruit kebabs. Refrigerate at least 1 hour. Serve the drinks over ice with a fruit kabob in each glass.
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