A good Sangria recipe is one of the most adaptable drinks recipes one can make. It can be made light and refreshing for summer sipping. Or vary the ingredients for a lush, cozy drink during cooler months. Sangrias also make hosting duties fairly easy when entertaining since they can be made ahead of time in pitcher form for batch serve. Better yet, guests will be impressed with your awesome bartending skills. What’s not to love?!
The Take Me to the Tropics Sangria recipe is fruity with light coconut flavor. The color is pale pink so the whole fruits take center stage as edible garnish. This is summery fresh Sangria ideal for outdoor entertaining. The color lends itself to bridal parties and baby showers due to the color.
Take Me to the Tropics Sangria – created by Cheri Loughlin
1-750ml Bottle Riesling Wine
12 ounces Fresh Blueberries – cut small slit in side or cut in half
15 whole Fresh Blackberries
3/4 cup Fresh Mango – cut into 3/4 inch pieces
1/2 Orange – Quartered & Sliced
3 ounces Coconut Rum
3 ounces Coconut Juice
1 Tablespoon Simple Syrup
3 Sprigs Fresh Rosemary – Smack on hand to release aroma
Grated Coconut Garnish – optional
Place all ingredients, except optional grated coconut garnish, in pitcher. Stir. Cover. Refrigerate overnight. Serve over ice. Garnish with grated coconut if desired.
Why do people love Sangria so much? It’s fairly inexpensive and easy to make. It’s delicious and not overly sweet. A good Sangria recipe is fairly flexible to fruits and juices one has on hand. Alcohol content is usually less than single serve cocktails.
Find a few more Spanish inspired drinks and Sangria recipes in the post Wine, Sangrias & Spanish Inspired Cocktails. Learn a little about The History of Sangria and sample one of the original red wine punches, the 1800s Claret Cup Recipe found at Wine Intro.