IN THE KITCHEN Pineapple Sangria with Coconut Water
I’ve been super into coconut water lately—it’s just so yummy and good for you! And Rumi Joon loves it just as much as I do. She’s been bringing me can after can, taking a little sip before she hands it to me. Sitting on my kitchen counter is a ripe, luscious pineapple, and this morning when I saw it, I had a eureka moment! Why not combine this super sweet fruit with my new favorite beverage? I found this recipe for Pineapple Sangria on epicurious. Looks like I’ll be making my Pennsylvania farmhouse just a little more tropical tonight! Adults only!
With love,
Josie
Pineapple Sangria
Ingredients
1 small pineapple, peeled and cut into 1 inch pieces
2 cups white wine
2 ounces simple syrup
4 ounces white rum
1 cup coconut water
2 ounces fresh lime juice
1 lime, thinly sliced
1 cup sparkling water
In a large pitcher, combine 2 cups pineapple, white wine, simple syrup, and rum. Stir gently then cover and refrigerate for at least 4 hours and up to 24 hours. When ready to serve, add the coconut water, lime juice, lime slices, and sparkling water. Garnish glasses with the remaining pineapple, or add the fruit to the pitcher.
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Reader Comments (1)
This looks delicious, Josie! I too am in Pennsylvania and these cold, grey days (come on, Spring!) make me LONG for warm, tropical places. This drink would do the trick for now!
Thanks for the idea. Thanks for making the world a more beautiful place in so many ways. XOXOXO. (PS: Bought some of your argan blend concealer today and am so excited to try it!).