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:
- To a large pitcher or punch bowl, add all ingredients except simple syrup, stir,
and taste. - 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. - 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