When putting together our “Sangria Summer” for work, I was having serious wanderlust for Hawaii and was ready to consume anything that satisfied my Oahu nostalgia in the slightest. The fruit on the Hawaiian islands is insane and I can’t say I’ve had so much pineapple, mango and papaya in my life as I did that week we were away. I decided to throw this one together from scratch using all of my favorite tropical fruits and it was one of our team’s top picks of the week. Aside from being just so darn pretty, it was SO delicious and I can’t wait to make it again soon. Perfect for the hottest months of the year or anytime you’re just needing a mental tropical vacation… if even for a few moments :-) Cheers!
1 bottle of ONEHOPE Sauvignon Blanc
1/2 cup guava juice
1/4 cup orange juice
1 cup pineapple (cut into 1″ wedges)
blood orange slices (optional)
passion fruit (seeds and juice from 1 passion fruit)
*consider additional fruit for garnishing before serving
1) Combine all ingredients in one of your sangria bar carafes and seal tightly. Refrigerate for at least 2 hours and up to 24 hours.
2) Fill glasses with crushed ice and garnish with fresh blood orange, pineapple and mango if desired.
Yield: 4-6 servings