Sangrita with a Pineapple-Lime Iceberg

When a margarita meets sangria, this fruity, potent punch ensues. The lime-pineapple iceberg melts more slowly than standard ice cubes, keeping the punch cold without diluting it.
  • Level: Easy
  • Total: 4 hr 15 min
  • Prep: 15 min
  • Inactive: 4 hr
  • Yield: 10 to 12 servings
Save Recipe

Ingredients

4 limes, cut into 12 wedges each

1 pineapple, peeled, quartered, cored and cut into 1 1/2-inch chunks

One 46-ounce can pineapple juice

3/4 cup sugar

Two 750-ml bottles dry white wine

2 cups tequila

1 cup fresh lime juice (about 10 limes)

1 cup orange juice

1 cup triple sec

1 liter club soda

Directions

  1. Place half of the lime wedges and one-third of the pineapple chunks in a medium bowl. Mix 1/2 cup of the pineapple juice with 3/4 cup water and pour over the limes and pineapple chunks. Freeze until firm, about 4 hours. 
  2. Make a simple syrup by mixing the sugar with 3/4 cup water in a small saucepan. Bring the mixture to a boil, stirring to dissolve the sugar. Cool before using. 
  3. Mix the wine, the remaining pineapple juice, the tequila, lime juice, simple syrup, orange juice and triple sec in a punch bowl. Remove the pineapple-lime iceberg from the bowl and float in the punch. Add the remaining lime wedges and pineapple chunks. Pour in the club soda just before serving. Serve over ice in glasses. 
  4. Make ahead tip: This can be made the day before. Just add the limes, pineapple and the club soda right before serving.
  5. Copyright 2013 Television Food Network, G.P. All rights reserved
  6. From Food Network Kitchens

3-Shot Cocktail ("Bandera and Sangrita")

Tequila Cocktails

Tequila Refresca

Cabo Wabo Cocktail