Pina Colada Sangria: The Ultimate Tropical Twist on a Classic
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 (750 ml) bottle dry white grape juice
- 1 cup pineapple juice
- 1/2 cup cream of coconut
- 1/4 cup alcohol-free vanilla extract
- 1 cup chopped fresh pineapple
- 1 cup chopped fresh mango
- 1/2 cup halved maraschino cherries
- 1/4 cup freshly squeezed lime juice
- Ice for serving
- Instructions:
Instructions
- Wash and chop fresh pineapple and mango into ½-inch cubes; halve maraschino cherries.
- In a large pitcher, combine chopped fruits.
- Add dry white grape juice, pineapple juice, cream of coconut, vanilla extract, and lime juice to the pitcher; stir gently.
- Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld.
- Before serving, stir again; fill glasses with ice and pour sangria over the ice along with fruit.
- Garnish with pineapple wedges and extra cherries if desired.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 140
- Sugar: 30g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg