Warm weather calls for this refreshing, tropical Summer Sangria. Sweet moscato wine, tropical juices, coconut rum and delicious fruit meld together to create the tastiest summer drink.
Keyword Summer Sangria
Prep Time 10 minutesminutes
Soak Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Author Meg's Everyday Indulgence
1750 mL bottlemoscato
1 1/2 cupspineapple juice
1cupchilled lemon lime soda
Before removing the skin from the pineapple, cut two thin rings. Cut into fourths and set aside for garnish. Peel and core the rest of the pineapple. Dice into bite size chunks. Place in a large pitcher. Thinly slice the oranges. Set 8 slices aside and place the remaining slices in the pitcher. Add maraschino cherries to pitcher.
Pour wine, coconut rum, orange juice and pineapple juice into the pitcher. Stir gently. Place in the refrigerator for 4 hours. Before serving, add the lemon lime soda.
Pour into 8 glasses and garnish with pineapple and orange slices.