"Hawaiian Sangria" .. Aloha! Ready to take a culinary trip to Hawaii this "Thirsty Thursday"? My Coconut, Pineapple and Mango Sangria Recipe is the epitome of Hawaii in a glass. Bright fresh fruit, “tropical” flavors and it’s super easy to make. Try this recipe and you'll swear you're at Waikiki!
Ingredients
1 bottle (750 ml) dry White Wine
4 cups Coconut Water (unsweetened)
½ Pineapple, cubed
2 Kiwis, cubed
½ Mango, cubed
2 cups Club Soda
Mint for garnish
Preparation
1. Pour the wine and coconut water into a large pitcher.
2. Toss in the chopped fruits and mix well.
3. Refrigerate for 1-2 hours to allow the flavors of the fruit to blend with the coconut water.
4. Pour the sparkling water into the pitcher just before serving
5. Garnish with mint leaves.
Hau'Oli Maoli Oe
See this and other Sangria recipes on facebook.com/TheBaldChefCooks
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