Ingredients:

• 1 bottle Fayrouz Peach
• 1/3 cup peach schnapps
• 3/4 cup mango chunks, frozen (you could use fresh but save money and buy
  frozen, plus they act as “ice cubes”)
• 3/4 cup pineapple chunks, canned or fresh
• 1/2 cup pineapple juice (from the can of pineapple if you used canned is okay)
• 1/4 cup simple syrup, optional and to taste

Directions:

1. To a large pitcher or punch bowl, add all ingredients except simple syrup, stir,
   and taste.
2. If you prefer the sangria slightly sweeter add the simple syrup. To make it, add
   1/4 cup granulated sugar, 1/4 cup water to a small kettle and heat over low
   heat, stirring until sugar dissolves, cool slightly before adding it to the sangria.
3. Refrigerate sangria until chilled. I have successfully stored leftover sangria in my
   refrigerator for up to one week; your mileage may vary. Flavors marry and
   mellow as time elapses. Sangria gets better 8 to 24 hours later in my opinion. You
   can (and should) make this a day ahead of time for a party or event if time and
   planning permits. Tip – Recipe is highly flexible; use whatever frozen or fresh fruit
   you have on hand; berries, oranges… etc