Tropical sangria with passionfruit2014-05-12
- Servings : 4
- Prep Time : 10m
- Cook Time : 0m
- Ready In : 10m
Sangria with a twist of the tropics
This sangria is my current personal favorite. I know I have a lot of favorites, but I strongly encourage you to try this. It is light, but full of flavor and reminiscent of the vacation of your dreams. You know what I’m talking about!
The key ingredient is passion fruit, or as we call it in Hawaii, lilikoi. Passion fruit has a unique, tantalizing and unmistakable aroma. Unfortunately passion fruit is not so easy to come by, unless you live down under in Australia, New Zealand, Africa or South America where it is fairly commonplace. Passion fruit is farmed in limited quantities in California. Look for it in farmer’s markets. A passion fruit is ripe and at its best when it is wrinkly and not smooth-skinned. Slice the passion fruit in half and scoop out the seeds and the juice. It will transform your sangria…and maybe your life!
Feature photograph by Nancy Greene
- 2 Ataulfo mangos or 1 Hayden mango, cubed
- 8 strawberries, sliced + 2 for garnish
- 2 passion fruits
- 1 bottle sauvignon blanc
- 1 cup pineapple juice
- 1/2 cup white rum
- 1/4 cup superfine sugar
- Sparkling water
- Mint sprigs
Put mango cubes and sliced strawberries in a pitcher. Cut the passion fruit in half and scoop the seeds into the pitcher.
Add wine, pineapple juice, rum and sugar. Stir gently to combine and taste. Adjust sugar as needed. Cover and put in the refrigerator overnight.
To serve, fill glasses with ice. Pour in sangria with a little fruit. Top with sparkling water and garnish with strawberries and a sprig of mint.
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