Tuesday, June 23, 2009

Rose Sangria with Guava & Pineapple

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I've been so busy lately that my usual routine of viewing and commenting on the 100+ food blogs I subscribe to has been spotty. However, I have been able to check up on my fave food blogs last week. But when I did, I'm happy I came across the following cocktail recipe which I found on Brianna's blog, Oishi. It captured the sweet tropical flavors of guava and pineapple... and I loved the pink color! I did adapt the recipe measurements only because it was easier for me to measure out things in cups. For the nectars, I picked them up at a local ethnic market where they are sold in 64 oz containers. Definitely give this cocktail a try for your next summer party!

Rose Sangria with Guava & Pineapple
recipe adapted from Bon Appetit - June 2009

1 750-ml bottle rose wine
3 cups pineapple nectar
3 cups guava nectar
4 cinnamon sticks
2 cups fresh pineapple, diced
2 oranges, halved through stem end, thinly sliced crosswise
Ice cubes

In a large pitcher, combine the first 5 ingredients. Mix well.
Set 12 orange slices aside for garnish; add remaining orange slices to pitcher.
Cover and chill at least 6 hours or overnight.
Fill glasses with ice. Add rum (if using). Pour sangria over the top and mix. Garnish with remaining orange slices and serve. Makes 12 servings.

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