Pineapple-Mango Sparkling Sangria Recipe
Recipe created by Jose Garces
Oprah.com | June 13, 2012
Star chef Jose Garces of Philadephia's
shares this refreshing sangria recipe filled with pineapple and mango.
You 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.
1 bottle (500 ml) sweet Muscat wine
2 cups pineapple, cubed
1 mango, peeled, pitted, and cubed
Small pinch saffron (optional)
1 bottle brut Cava
1 lime, thinly sliced, for garnish
Active 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.
More Summer Drink Recipes
ToHu swizzle cocktail
Pomegranate margaritas with habanero tequila
Grapefruit ginger spritzer
Printed from Oprah.com on Friday, May 24, 2013
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