Sangría tropical de vino blanco
Esta sangría tropical de vino blanco es un cóctel refrescante y vibrante, perfecto para reuniones cuando hace calor. Combina frutas tropicales frescas como mango, naranja, kiwi y piña con zumo de lima, un chorrito de licor de naranja y una botella de vino blanco Pinot Grigio fresco. El resultado ofrece un delicioso equilibrio entre dulzor y notas cítricas. Rematada con hojas de menta fresca, es una bebida fácil de preparar y perfecta para compartir, que aporta un toque tropical a la clásica bebida española.
Ingredientes
- 1/2 fresh mango, peeled and diced
- 1 navel orange, sliced
- 1 fresh kiwi, peeled and sliced
- 1/2 cup fresh pineapple, diced
- 2 oz fresh lime juice (about 1-2 limes)
- 3 oz orange liqueur (such as Cointreau or Triple Sec)
- 1 (750-ml) bottle Pinot Grigio white wine, chilled
- Fresh mint leaves, for garnish
Preparación
- 1
Prepare the fruits: Peel, dice, and slice the mango, orange, kiwi, and pineapple into bite-sized pieces for a balanced mix of textures and flavors in your sangria.
- 2
Combine ingredients: In a large pitcher, add the prepared fruits, fresh lime juice, and orange liqueur. Stir gently to mix the flavors and start infusing the fruits with the citrus notes.
- 3
Add the wine: Pour the chilled bottle of Pinot Grigio white wine into the pitcher with the fruit and liqueur mixture. Stir gently to combine, ensuring the wine blends with the fruits and juices well.
- 4
Chill the sangria: Refrigerate the sangria for at least 2 hours to allow the flavors to meld and the drink to reach a refreshing temperature.
- 5
Serve and garnish: Before serving, stir the sangria gently once more. Pour into glasses filled with ice and garnish with fresh mint leaves for added aroma and a refreshing finish.
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