Best Tropical Sangria Recipes

TROPICAL SANGRIA

Steps:

• Combine pineapple, mango, and papaya in a large pitcher. Pour rum over the fruit. Add wine, then pineapple juice, passion fruit juice, guava juice. Refrigerate sangria before serving, 8 hours to overnight.

TROPICAL WHITE SANGRIA

Steps:

• Do not open bottles of wine or seltzer until ready to serve.
• Place slices of lemon, orange and lime in a large sangria pitcher and dust with the granulated sugar.
• Lightly mash with a wooden spoon until fruit begins to break down and sugar begins to dissolve.
• Cover fruit with pineapple juice. Quarter 3 of the pineapple slices and add to pitcher.
• Add remaining fruit and peach schnapps. Stir lightly, then refrigerate for 4 hours.
• Right before serving, add seltzer and bottle of wine to pitcher. Be sure each glass gets some fruit! Garnish with orange or kiwi slices and serve with fruit-juice ice cubes.

TROPICAL MIMOSA SANGRIA FLOAT RECIPE BY TASTY

Steps:

• In a large pitcher, combine the strawberries, orange slices, pineapples, peach schnapps, and sparkling water. Stir and refrigerate for at least 3 hours, or overnight.
• When ready to serve, remove the pitcher from the refrigerator and add the champagne. Gently stir to combine.
• Place 1-2 small scoops of orange sorbet in a glass. Pour the sangria over the sorbet and stir with a spoon.
• Garnish with an orange slice.
• Enjoy!

TROPICAL SANGRIA

Steps:

• Combine the sugar, 1/2 cup water and lemongrass in a medium saucepan over high heat. Cook until the sugar is dissolved. Remove and let steep for at least 30 minutes and up to 1 day. Strain and chill.
• Combine the wine, passion fruit nectar, rum, 1/4 cup of the lemongrass simple syrup, and the lemons and oranges in a pitcher. Cover and refrigerate for at least 4 hours and up to 24 hours. The longer it sits the better the flavor. Serve over ice. Garnish with mint sprigs.

TROPICAL SPARKLING SANGRIA

Steps:

• Reserve some of the lime and carambola slices for garnish. In a large pitcher stir together the white wine, the mango nectar, the mango, and the remaining lime and carambola slices. The sangría may be prepared up to this point 1 day in advance and kept covered and chilled. Just before serving, stir in the ginger ale, the champagne, and ice cubes and serve the sangría garnished with the reserved lime and carambola slices.

TROPICAL SANGRIA

Steps:

• In a pitcher, combine 2 cups each orange juice and white wine with sliced mango, lemon and lime. Add 1 cinnamon stick and a pinch of allspice; chill 2 hours. Add 2 cups seltzer and serve over ice.

TROPICAL WHITE SANGRIA

Steps:

• In a 1/2-gal. pitcher, combine the oranges, kiwis, grapes and mango. Stir in the wine and liqueur. Refrigerate for at least 2 hours or up to 6 hours. Just before serving, stir in the strawberries.

"TROPICAL" SANGRIA

Steps:

• From the rather large quanity of fruit above, reserve 0.5 cup orange, 0.25 cup strawberries, and 0.25 cup mango. Distribute the remaining fruit equally among two pitchers, or one if such a large pitcher is available. Likewise distribute the bottles of wine. Heat the reserved strawberries in the microwave for approx. 1 minute, or until they begin to exude their juices. Place in large pourable container. Extract the juice from the reserved oranges (e.g. by simply crushing them) and place in the aforesaid container, with whatever remains of the reserved oranges. Lightly mash the reserved mango, extracting some of their juice, and place into the container. In another container, combine brandy, honey, and sugar. Mix until thoroughly blended. Add this mixture to the container containing the reserved fruits and their juices. Allow the resulting mixture to macerate for several minutes. Add the macerated mixture to the pitcher(s) containing the wine and fruit. Stir the mixture vigorously. Add sugar to taste. Chill the sangria for several hours. To serve, strain the sangria into individual glasses. Optionally, add some of the fruit into the glasses. Also, coconut meat (fresh or canned; *not* dried) may be stirred into the glasses to emphasize the tropical flavors. Garnish glasses with a thin slice of citrus fruit and/or starfruit (assuming the latter is available). (Note: Do not discard the marinated fruits, as these make a great desert. Furthermore, any liquid that remains or can be extracted from the marinated fruit could be heated and reduced for use as a fruity sauce or syrup). Enjoy!