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Jalapeño Pineapple Sangria
Fridge:
2 jalapeños, sliced (seeds kept in for more heat or removed for less)
4 cups of ripe pineapple, cubed
1 3/4 cups pineapple juice
Counter:
2 1/2 bottles Sauvignon Blanc (750 ml)
1 cup dark rum (not spiced), I used Flor de Cana
1 cup water
Pantry:
1 cup sugar
Optional:
1 1/2 cups plain seltzer or soda water
Tools:
Small pot
Cutting board
Chopping knife
Measuring cups
Large bowl or vessel that can be stored in fridge
In the small pot add the sugar, water and jalapeños. Simmer over low until sugar dissolves completely. Simmer for 15-20 minutes after sugar dissolves, then turn off the heat and allow to cool completely. This is your Jalapeno simple syrup and can be made up to a week ahead and stored in a cool place.
In the large bowl or vessel add the bottles of wine, rum, pineapple juice, cooled simple syrup, and pineapple cubes. Mix well.
If you're using seltzer for a lighter and bubbly sangria- add right before serving.
I made this sangria the day before so the flavors can meld well. You can make it up to 3 days in advance- just be aware it gets slightly spicier every day. I actually preferred the heat on day 3 than after only 24 hours of marinating. You can always add more wine and seltzer to balance out the heat.
This sangria really looks beautiful when serving in a clear vessel. To keep cool outside of the fridge- I recommend freezing water in a medium square Tupperware and using one giant ice cube rather than lots of regular sized ice cubes. Small ice cubes dilute your cocktail much faster.
Hope you enjoy these as much as my guests and I did!! Xo
