Tropical Sangria

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


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:

  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. 
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Tropical Sangria

Tropical Sangria




Tropical Salmon

Tropical Granita

Tropical Trifle