PINEAPPLE JALAPENO SANGRIA RECIPE

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Summer may be coming to an end but something that is always in season is our tried and true friend…sangria! This sweet and spicy twist on the typical sangria is perfect as we transition into some cooler weather, with just the right amount of kick to keep us warm in the cool Indian Summer breezes. Sharing her amazing sangria-meets-margarita recipe with us is Jessica Potts of A Happy Food Dance. We seriously cannot get enough of this amazing contributor and her endless library of amazing recipes. Enjoy!

pineapple-jalapeno-sangria-cocktail

“Who doesn’t love a good sangria?! I mean, this is something that is very acceptable to drink in the early afternoon and dare I suggest, even in the morning. I mean, brunch, right!?

Sangria comes in every color and flavor, but this pineapple jalapeno sangria just might be my favorite one! It has the juiciness of pineapple with a hint of a sweet, syrupy spice and the nice clean, buttery flavor of a good chardonnay.

pineapple-sangria

The amazing spice flavor comes from an easy-to-make jalapeno syrup. Simply combine water, sugar and sliced, fresh jalapeno and boil just enough for the sugar to dissolve. It’s that easy, and this syrup can be used for so many things (margaritas, mojitos, etc…)!

Warm days need a refreshing drink and I believe that’s exactly what we have here. This pineapple jalapeno sangria is perfect to make up ahead of time and stays well for a long time – hello backyard BBQs and girls night in!”

jalapeno-sangria

PINEAPPLE JALAPENO SANGRIA

makes: 1 pitcher

prep time: 10 minutes

 

ingredients

¾ cup sugar

1 jalapeno, cut crosswise

3 ½ cups pineapple juice

One bottle good chardonnay

Ice

Pineapple and jalapeno slices for garish

 

instructions

  1. In a small saucepan, bring the water, sugar and jalapeno to a boil, stirring just until the sugar dissolves. Let cool completely and then strain, discarding the jalapeno.
  2. In a large pitcher, combine the jalapeno syrup, pineapple juice, and wine. Stir well.
  3. Refrigerate until well chilled, about 60 minutes. Serve the sangria over ice and garnish with jalapeno and pineapple.

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