Confession: I am not the sangria master in the family! Nope – that would be my sister-in-law (who contributes our beloved Sangria of the month on the blog here) and my mother-in-law. I am a novice, but I have aspirations. They have set the bar high, so I might as well start practicing now.
I made this sangria a few weeks ago to try and forget the February blahs. I was hoping that the cool minty and citrus flavours would lend a hand in helping me forget about the cold and crappy winter we’ve been having, but the wine and rum did one better. Whoopsie daisy!
Minty Lime and Pineapple Sangria
- 4 limes sliced thin
- 1 lemon sliced thin
- 1 inch small pineapple peeled, cored, and cut into 1 chunks
- leaves Mint approx. 20 leaves, stripped
- 1/4 cup granulated sugar
- 3/4 cup pineapple juice
- 4 cups lemon/lime soda
- 750 ml bottle of dry white wine I used Pinot Grigio
- 1/2 cup white rum
- leaves Mint and lime wedges
- In a large pitcher, press the mint leaves, limes, lemon and sugar with a muddler or a wooden spoon.
- Add the pineapple chunks.
- Pour in the the rum, soda, pineapple juice and the wine.
- Stir well.
- Cover and refrigerate for approx. 3-4 hours before serving so that the flavours get to hang out and mingle - otherwise the bevvy may taste too boozy.
- Once it's time to serve, poor into glasses and garnish with mint leaves and lime wedges.