White Pineapple Sangria


First published in the Westender Magazine

It is officially summertime- if you aren’t bikini body ready, then you’re a bit stuck, but never fear! Liberty is here! Let’s do the whole two birds, one stone thing and make our booze and dessert count as one. That means you can have a double…


This is a killer recipe for BBQ hostesses or potluck bringers. I add outrageous amounts of fresh fruit so you are basically eating your boozy dessert. I like to serve this in a huge pot so that everyone can ladle out their own booze to fruit ratio.



1 bottle cheap white wine (or sparkly moscato)*

500mL san pellegrino

100g caster sugar

240mL water

1 large pineapple

400g blueberries

3 oranges

2 lemons

1 lime

200g raspberries

20 fresh mint leaves

10 fresh basil leaves


DSC_5712-678x1024To prepare

  1. Put the sugar and water in a saucepan over medium heat. Lightly boil for 5-10 minutes. let cool.
  2. Muddle (i.e. crush up with a spoon) together 50g raspberries, 100g blueberries, juice of 1 orange, juice of 1 lemon, 5 mint leaves and 3 basil leaves
  3. Mix into the sugar syrup mixture.
  4. Pour the wine and sugar/fruit into a large serving bowl.
  5. Mix well and add the rest of the fruit
  6. Serve over ice with a (healthy) splash of San Pellegrino.


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