Sheila's Perfect Sangria
Description
This tropical-tasting sangria is enhanced with Cointreau, coconut rum, pineapple, and plenty of citrus.
Ingredients
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2 navel oranges, thinly sliced
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2 lemons, thinly sliced
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2 limes, thinly sliced
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1 pear, cored and chopped
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1 kiwi, peeled and sliced
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1 cup fresh strawberries, sliced
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1 (20 ounce) can pineapple chunks in juice
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1/2 cup white sugar
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1/2 cup Cointreau or other orange liqueur
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1 cup white rum
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1/3 cup coconut-flavored rum
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2 cups orange juice
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2 (750 milliliter) bottles dry red wine, chilled
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1/2 (12 fluid ounce) can frozen pink lemonade concentrate, thawed
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1/4 cup lemon juice
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2 tablespoons lime juice
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1 cup lemon-lime soda, chilled
Directions
1
Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
2
Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
3
Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.