Tropical Sangria

  • Yield : 4 to 6 servings
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m
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  • 1 bottle sauvignon blanc
  • 1 cup light rum
  • 1/2 cup passion fruit nectar
  • 1/2 cup Lemongrass Simple Syrup, or to taste, recipe follows
  • 1 fresh lemon, halved and thinly sliced
  • 1 fresh orange, halved and thinly sliced
  • 1 bunch fresh mint leaves
  • 1 fresh passion fruit, seeds removed, optional
  • 1 cup sugar
  • 1 stalk lemongrass, cut into thirds


Step 1

Combine the sauvignon blanc, rum, nectar, Lemongrass Simple Syrup, lemons, oranges, mint and passion fruit if desired in a pitcher. Cover and refrigerate for at least 2 hours and up to 24 hours.

Step 2

Combine 1 cup water and the sugar in a small saucepan. Hit the stalks with the back of a knife to lightly bruise and help release the flavor. Add the stalks to the pan and bring to a boil over high heat. Cook until the sugar is completely dissolved. Remove from the heat, cover and refrigerate for at least 1 hour and up to 48 hours to let the flavor develop. Strain before using. 

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