Photo: Nigel Cox
Star chef Jose Garces of Philadephia's Amada shares this refreshing sangria recipe filled with pineapple and mango.
IngredientsYou can use a 375 ml bottle of Muscat if you can't find the larger size; just don't substitute a 750 ml bottle, which is usually dry, not sweet.
DirectionsActive time: 10 minutes
Total time: At least 2 hours
In a large pitcher or punch bowl, stir together all ingredients except Cava and lime slices. Refrigerate 2 hours or as long as overnight.
When ready to serve, slowly pour in Cava, stirring gently. Pour the sangria into ice-filled glasses. Garnish with lime slices and serve.
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Published on June 13, 2012
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