Coconut pineapple sangria

Votes: 1

18+ Excessive alcohol consumption is harmful to your health!

Time: 4 hours 45 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 198, total fat - G., saturated fats - G., proteins - G., carbohydrates - G., fiber - G., cholesterol - mg, sodium - mg, sugar - G.

This beach sangria with tropical fruits, coconut rum, and coconut syrup is the perfect drink for pool parties and post-holiday get-togethers to beat the winter blues. Let the sangria steep in the refrigerator for a few hours before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup coconut water
0.5 cups of sugar
1 Bottle (750 ml) Sauvignon Blanc or other dry white wine
1.5 cups of sparkling water
1 cup coconut rum
3 tablespoons lime juice
1.5 cups pomegranate seeds
2 dragon fruits, peeled, halved and sliced crosswise into 0.3cm thick slices.
2 kiwis, peeled and sliced crosswise into 0.3cm thick slices.
A quarter of a pineapple, peeled, cored and cut crosswise into 0.5 cm thick slices.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: coconut water, syrup, white wine, rum, carbonated water, lime juice, pomegranate, Pineapple, kiwi

Cooking the dish according to the recipe:

Combine coconut water and sugar in a small saucepan and bring to a boil, stirring constantly, until the sugar dissolves. Let the syrup cool, then pour into a 3-liter pitcher.
Pour the wine, soda water, rum, and lime juice into a pitcher and stir. Add the pomegranate seeds and all the fruit, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours or overnight.