Rosé Sangria With Pineapple and Guava |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 12 |
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This comes from the June 2009 issue of Bon Appétit magazine. Cook time is chilling time, but its best to make this a day ahead. Ingredients:
1 (750 ml) bottle rose wine |
4 (6 ounce) cans pineapple juice |
2 (11 1/2 ounce) cans guava nectar |
4 cinnamon sticks |
2 cups fresh pineapple, cut into 3/4-inch cubes |
2 oranges, halved through stem end and sliced thinly, crosswise |
ice cube |
Directions:
1. Mix first 5 ingredients in a large pitcher.
2. Save out some of the orange slices (about 12) for garnishing and add the remaining slices to pitcher.
3. Cover and chill for at least 6 hours, but preferrably overnight.
4. Fill glasses with ice, pour sangria over, garnish with remaining orange slices, and serve.
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