This soursop sangria is a unique and delightful way to enjoy the flavors of the tropics in a glass.
Ingredients
- 1 bottle of white wine (a crisp and light varietal like Pinot Grigio or Sauvignon Blanc works well)
- 1 cup soursop juice (freshly squeezed or store-bought)
- 1/4 cup orange liqueur (such as triple sec)
- 1/4 cup brandy
- 2 tablespoons agave syrup or honey (adjust to taste)
- 1 soursop fruit, peeled, seeded, and diced
- 1 orange, sliced
- 1 lime, sliced
- 1 lemon, sliced
- 1-2 cups sparkling water or club soda
- Ice cubes
- Fresh mint leaves for garnish
Directions
Peel the soursop fruit, remove the seeds, and dice the flesh. Set aside.
In a large pitcher, combine the white wine, soursop juice, orange liqueur, brandy, and agave syrup or honey. Stir well until the sweetener is dissolved.
Add the diced soursop fruit, orange slices, lime slices, and lemon slices to the pitcher. Stir gently to combine.
Refrigerate the sangria for at least 2 hours, allowing the flavors to meld and the fruits to infuse their essence into the mixture.
Just before serving, add the sparkling water or club soda to the sangria. Adjust the amount based on your preference for effervescence.
Pour the Soursop Sangria over ice in individual glasses. Ensure each glass gets a mix of the infused fruits. Garnish with fresh mint leaves for a burst of fragrance.
