Pineapple Mojito Sangria
April 12, 2015
INGREDIENTS:
3 medium limes, thinly sliced
Small bunch peppermint, leaves stripped (about 30 peppermint leaves)
1/3 cup granulated sugar
1 small fresh pineapple, peeled, cored, and cut into 1 to 2-inch chunks (about 2 cups diced)
750 ml bottle white wine (on the dryer side is best - I like Sauvignon Blanc or Pinot Grigio)
1/2 cup white rum
3/4 cup pineapple juice
4 cups lemon lime soda
Additional peppermint leaves and pineapple wedges for garnish
DIRECTIONS:
In
a heavy pitcher, muddle together the lime slices, peppermint leaves,
and sugar. You can use a muddler made specifically for the purpose or a
sturdy wooden spoon.
Add the pineapple, then pour the wine, rum, and pineapple juice over the top.
Cover and place in the refrigerator for 4 – 5 hours.
Remove
from refrigerator and add the lemon lime soda. Add ice and a few chunks
of the pineapple to your glass and pour sangria over. Garnish with
additional mint leaves and pineapple wedge if desired. Serve (with a
straw, if you like).
