1.5cupsfresh pineapple divided into 1 cup and ½ cup
1cupfresh mangopeeled and sliced into chunks
2orangesdivided, 1 juiced (about ½ cup) and 1 sliced into rings
2kiwidivided, 1 peeled and chopped and 1 sliced
750mlbottle of Proseccochilled
½cupagave nectar or simple syrup
1lemonjuiced, about ⅓ cup
1applecored and chopped
Club sodaor sparkling water, just enough to fill the pitcher
In a blender add: 1 cup of fresh pineapple, juice of one orange (about ½ cup), juice of one lemon (about ⅓ cup), and the peeled and chopped fresh kiwi.
Blend until smooth then pour the mixture through a strainer to remove any pulp. If you have a juicer, you can use it for this step and leave the peeled orange, lemon, and kiwi whole. I also like to juice the apple into the mix when using this method.
In the bottom of a pitcher, layer: ½ cup sliced pineapple, fresh mango chunks, orange slices, kiwi slices, and chopped apple.
Then pour the entire bottle of Prosecco over the fruit, add 3-4 drops of orange bitters, and stir in the agave nectar.
Add the strained blended juice to the pitcher, top with the club soda or sparkling water to fill, give it a good stir, and serve.
Store any leftover sangria in a covered pitcher for up to 3 days.
If you have a juicer, you can use it to make the strained fruit and leave the peeled orange, lemon, and kiwi whole. I also like to juice the apple into the mix when using this method.
Don’t like prosecco or champagne? You can also use your favorite white wine in this recipe if you don’t like it bubbly. Simply chop up all the fruit without any blending, and let it marinate in the fridge for at least two hours before serving.