Pineapple Mint Julep Sangria

If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Pineapple Mint Julep Sangria might be a recipe you should try. For $2.93 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 414 calories, 1g of protein, and 0g of fat each. 1459 people have tried and liked this recipe. This recipe from A Farm Girls Dabbles requires bourbon, simple syrup, mint, and white wine. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 24%, this dish is not so awesome. Similar recipes are Mint Julep, Mint Julep, and Mint Julep.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

for the mint simple syrup:In a medium saucepan, bring water to a boil over high heat. Add sugar and whisk until dissolved. Add mint sprigs and continue boiling for 1 minute. Remove from heat and let mint steep for 30 minutes while the syrup cools. Remove mint sprigs with a slotted spoon and discard. Transfer mint simple syrup to a bottle or jar with a top and place in the refrigerator to cool completely. This can be made up to several days in advance of making the sangria.Hint:  Make a double batch so you have extra to add to other favorite drinks for minty sweetness...think lemonades and teas and mojitos!for the sangria:In a large pitcher, stir together wine, pineapple juice, mint simple syrup, bourbon, and cubed fresh pineapple. Test for flavor and adjust to taste. Place in the refrigerator until ready to serve. This can be made many hours prior to serving.When ready to serve, fill a medium glass with crushed ice and a fresh mint leaf or two. Pour sangria over the ice. Add a fresh pineapple wedge for garnish.

 

Step by step:

1. for the mint simple syrup:In a medium saucepan, bring water to a boil over high heat.

2. Add sugar and whisk until dissolved.

3. Add mint sprigs and continue boiling for 1 minute.

4. Remove from heat and let mint steep for 30 minutes while the syrup cools.

5. Remove mint sprigs with a slotted spoon and discard.

6. Transfer mint simple syrup to a bottle or jar with a top and place in the refrigerator to cool completely. This can be made up to several days in advance of making the sangria.Hint:  Make a double batch so you have extra to add to other favorite drinks for minty sweetness...think lemonades and teas and mojitos!for the sangria:In a large pitcher, stir together wine, pineapple juice, mint simple syrup, bourbon, and cubed fresh pineapple. Test for flavor and adjust to taste.

7. Place in the refrigerator until ready to serve. This can be made many hours prior to serving.When ready to serve, fill a medium glass with crushed ice and a fresh mint leaf or two.

8. Pour sangria over the ice.

9. Add a fresh pineapple wedge for garnish.

Nutrition Information:

covered percent of daily need