What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Peach Mango Pineapple White Sangria

Jul 22nd, 2012 by Kat | 0

Ingredients
1 bottle chardonnay
1/3 cup elderflower liquor (St. Germain)
1/3 cup vodka
1/4 cup agave
1/3 cup pineapple juice
1/2 cup mango chunks (fresh or frozen)
1/2 cup pineapple chunks (fresh or canned)
1/2 cup peaches (fresh or canned)
limes slices to garnish (optional)

Directions
Combine wine, St. Germain, vodka, pineapple juice and agave syrup in a large pitcher and stir until combined (may take a bit of stirring with the agave). Add the remaining ingredients, stir, and refrigerate until chilled. Serve over ice with plenty of the alcohol-infused fruit.

Note: Flavors marry and mellow as time elapses. Sangria gets better 8 to 24 hours later, similar to spaghetti sauce. You can (and should) make this a day ahead of time for a party or event if time and planning permits. I have successfully stored leftover sangria in my refrigerator for up to one week (if it lasts that long).Double, triple, or quadruple the recipe if making for a larger gathering or crowd!

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