Sangrita with a Pineapple-Lime Iceberg
- 4 limes, cut into 12 wedges each
- 1 pineapple, peeled, quartered, cored and cut into 1 1/2-inch chunks
- One 46-ounce can pineapple juice
- 3/4 cup sugar
- Two 750-ml bottles dry white wine
- 2 cups tequila
- 1 cup fresh lime juice (about 10 limes)
- 1 cup orange juice
- 1 cup triple sec
- 1 liter club soda
- Place half of the lime wedges and one-third of the pineapple chunks in a medium bowl.
- Mix 1/2 cup of the pineapple juice with 3/4 cup water and pour over the limes and pineapple chunks.
- Freeze until firm, about 4 hours.
- Make a simple syrup by mixing the sugar with 3/4 cup water in a small saucepan.
- Bring the mixture to a boil, stirring to dissolve the sugar.
- Cool before using.
- Mix the wine, the remaining pineapple juice, the tequila, lime juice, simple syrup, orange juice and triple sec in a punch bowl.
- Remove the pineapple-lime iceberg from the bowl and float in the punch.
- Add the remaining lime wedges and pineapple chunks.
- Pour in the club soda just before serving.
- Serve over ice in glasses.
- Make ahead tip: This can be made the day before.
- Just add the limes, pineapple and the club soda right before serving.
pineapple, pineapple juice, sugar, tequila, lime juice, orange juice, triple sec, club soda
Taken from www.foodnetwork.com/recipes/food-network-kitchens/sangrita-with-a-pineapple-lime-iceberg.html (may not work)