Tropical Wine Sangria

Tropical Wine Sangria
Tropical Wine Sangria

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1 bottle (26 oz.)

dry white wine

1 cup

Pure Coconut Water
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 can (9.6 oz.)

GOYA® Mango Nectar

1 can (9.6 oz.)

GOYA® Peach Nectar

1 cup

chopped fresh pineapple

1 cup

sliced fresh strawberries

Ice cubes

Fresh mint leaves

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

In large pitcher, stir together wine, coconut water, mango nectar, peach nectar, pineapple, strawberries and lime juice. Cover and refrigerate until chilled, 1 to 2 hours.

Step 2

Just before serving, stir in ice and pour into glasses. Garnish with mint leaves.

Tip by La Cocina Goya

For sparkling sangria, add a splash of soda water just before serving.

• Add cup coconut rum for a fortified sangria.

• For a virgin sangria, substitute white grape juice for wine.

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