I can’t get enough of the sweet and spicy combination when it comes to cocktails, so when I received a request for a delicious sangria recipe I jumped at the chance to concoct something sweet, spicy, and summery! It’s light, refreshing, and has a much needed kick to keep your taste buds intrigued!
(makes about 8 glasses)
1 cup watermelon chunks
1 peach, cut into slices
1 mango, cut into cubes
1 cup fresh strawberries, hulled and sliced
1 cup fresh pineapple chunks
1 jalapeño pepper, ribbed, seeded, and cut in half lengthwise
– For a milder taste, only use one half of the jalapeño
½ cup curacao
1 bottle of white wine (Sauvignon Blanc or Pinot Grigio)
Juice from 1 lemon
Add fruit and pepper halves to a large pitcher and pour curacao over the top of it.
Gently mash fruit with a wooden spoon to release some of the juice. Add wine and lemon juice and stir until mixed.
Place in the refrigerator for 24 hours. Check the spiciness of the sangria and remove pepper halves if it’s spicy enough for you. You can let the remaining mix sit another day or serve. We let ours go 24 hours, removed the pepper halves, and then served that day.
Fill glasses with ice and pour out sangria. Scoop out some of the fruit to add to the glasses and serve!