Tropical Sangria

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  • Level: Easy
  • Total: 3 hr 15 min
  • Prep: 10 min
  • Inactive: 3 hr
  • Cook: 5 min
  • Yield: 4 to 6 servings
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Tropical Sangria: 

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

Lemongrass Simple Syrup:

1 cup sugar

1 stalk lemongrass, cut into thirds


  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.

Lemongrass Simple Syrup:

Yield: 1 cup
  1. 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.