PINEAPPLE-COCONUT SANGRIA

Pineapple-Coconut Sangria image

Provided by Food Network Kitchen

Categories beverage

Time 4h45m

Yield 8 to 10 servings (10 cups)

Number Of Ingredients 10

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1 cup coconut water
1/2 cup sugar
One 750-milliliter bottle Sauvignon Blanc or other dry white wine
1 1/2 cups soda water
1 cup coconut rum
3 tablespoons lime juice
1 1/2 cups pomegranate seeds
2 dragon fruits, peeled, halved and cut crosswise into 1/8-inch-thick slices
2 kiwis, peeled and cut crosswise into 1/8-inch-thick slices
1/4 pineapple, peeled, cored and cut crosswise into 1/4-inch-thick slices

Steps:

Bring the coconut water and sugar to a boil in a small saucepan, stirring until the sugar has dissolved. Let cool, then transfer the syrup to a 3-quart pitcher.
Add the wine, soda water, rum and lime juice to the pitcher, and stir to combine. Add the pomegranate seeds, dragon fruits, kiwis and pineapple, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
To serve, fill 8 to 10 glasses halfway with ice, then pour the sangria and fruit into each glass.