Pineapple Mojito Sangria

Boozy pineapple chunks mingle with muddled lime and fresh mint for a refreshing white wine sangria that’s sure to be the hit of the party.


3 medium limes, thinly sliced
Small bunch peppermint, leaves stripped (about 30 peppermint leaves)
1/3 cup granulated sugar
1 small fresh pineapple, peeled, cored, and cut into 1 to 2-inch chunks (about 2 cups diced)
750 ml bottle white wine (on the dryer side is best – I like Sauvignon Blanc or Pinot Grigio)
1/2 cup white rum
3/4 cup pineapple juice
4 cups lemon lime soda
Additional peppermint leaves and pineapple wedges for garnish


In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use a muddler made specifically for the purpose or a sturdy wooden spoon. Add the pineapple, then pour the wine, rum, and pineapple juice over the top. Cover and place in the refrigerator for 4 – 5 hours.

Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).
The mint leaves lose their vibrant green hue as the sangria marinates – I like to sprinkle a few fresh mint leaves in right before serving to add back some color and give revelers a bit to chew on, if they’d like.


Source and pictures: Yummly



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