Minty Lime and Pineapple Sangria

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!

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Minty Lime and Pineapple Sangria

A refreshing sangria with mint, limes, lemons, pineapple, white wine and rum!

Course Alcohol

Cuisine Alcohol

Prep Time 4 hours

Total Time 4 hours

Servings 6

Author Dana Blacklock

Ingredients

• 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
• GARNISH:
• leaves Mint and lime wedges

Instructions

• 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.