The essence of sangria comes from Spain and Portugal, and refers to wine infused with botanicals. The sum is a delicious wine “punch,” designed to please a crowd. In this recipe, I depart from the traditional red wine and summer berry combination to venture into a lighter, more tropical version. I steep blush, floral rosé with the sweetness of warm weather tropical fruits and add complexity with a hint of spice. The resulting Tropical Sangria is nuanced, delicate, and refreshing.
I bring you this recipe as an homage to years of gatherings with friends and family; where cherished memories have been created, whilst sipping pitchers of sangria. To this day, when I hear the word “sangria”, it immediately gets me excited to gather and mingle. I hope this recipe encourages you to make an occasion to unplug from the stress of daily life and be present with the folks around you.
What’s to love about this easy tropical sangria recipe?
- It’s a uniquely delicious tropical twist on the classic red wine-based sangria
- The ingredients are easily found at your local grocer or online
- This recipe is easy to make and comes together quickly
- You can easily adjust proportions to fit any size gathering
- Sangria is versatile, making it easy to customize ingredients and craft your own recipe
- This recipe is low ABV (alcohol by volume)
Pairings
- Cured meats: Jamon Iberico, serrano ham, pancetta or speck
- Cheese: Manchego, Asiago, Brie, parmesan
- Castelvetrano olives (Warm Citrus-Fennel Olives recipe)
- Curried dishes
- Salads with light vinaigrette (A Salad of Watercress and Oranges)
- Quiche
- Seafood, especially shellfish and mollusks
- Ceviche
- Aguachile
- Paella
- Tapas
Cheers to vibrant gatherings with good friends and good drink!
Tropical Rosé Sangria
Ingredients
- 3 cups ¾-inch cubed fresh pineapple (divided)
- 3 oranges, halved and thinly sliced into half-moons (divided)
- 15-ounce can of peeled and pitted lychees in heavy syrup, syrup reserved
- 1 bottle (750-ml) rosé
- 24-ounce pineapple juice
- 20-ounce guava nectar
- Reserved syrup from 15-ounce can of lychees (approx. 1¾ cup syrup)
- ½ lime, juiced
- ½ teaspoon nutmeg, freshly grated
- 6 cinnamon sticks
- Ice cubes
Optional Ingredients
- Garnish: Pineapple, orange, mint, lemon balm, edible flowers, cinnamon sticks
- ½ cup white rum or coconut rum (for a boozier sangria)
- Extra sweetener to taste, if needed (simple syrup, honey or agave)
Instructions
- In the bottom of a large pitcher or punch bowl, gently muddle 2 cups of the pineapple cubes, 2/3 of the orange slices, and all of the lychee fruits.
- To the same pitcher or punch bowl, add rosé, pineapple juice, guava nectar, reserved lychee syrup, lime juice, nutmeg, cinnamon sticks, and rum, if using.
- Cover and chill for at least 8 hours or overnight.
- Just before serving, taste the sangria and add more sweetener if needed. Fill goblet-style wine glasses or tumblers halfway with ice. Pour over the sangria and garnish with the remaining pineapple cubes, orange slices, and additional botanicals such as edible flowers and fresh herbs for a beautiful presentation. Serve and enjoy!
Notes
- Dry rosé is best for a lighter, more refreshing sangria.
- Use drinkable wine in your sangria, but don’t splurge on an expensive bottle. The nuances will be lost in the maceration process.
- Ice cubes dilute the flavor of the final drink. If you prefer not to have dilution, freeze additional orange slices and/or pineapple cubes to use in place of ice cubes.
- Never add ice to the pitcher. If using ice, add to individual glasses just before serving.
If you make this sangria, I’d love to hear how it turned out. Did you stick to this recipe or did you add your own spin? Share your thoughts in the comments below.
One Response
I would give you a 5 rating, but couldn’t find where to do the rating.