Sunday, October 18, 2009

Pineapple Sangria

We held a few gatherings for friends and family this weekend, and the main reason was as an open house for loved ones to view our new house.

And our event-hosting philosophy has been to try to make some punch or beverage instead of trying to make sure we have a bunch of different options for soda, beer and alcohol. And Melissa found an intriguing recipe for Pineapple Sangria at Epicurious that we decided to base our beverage off of.

We bought enough ingredients to make a few batches of the sangria since we hosted multiple gatherings this weekend. When we first made the recipe, Melissa followed the directions, which included combining pineapple juice, a bottle of Chardonnay, brandy, small chunks of pineapple (some of which Melissa put into a mold, filled with water and then froze), pineapple soda, chopped mint and orange slices.



After we had stirred the ingredients, we tasted it and concluded it tasted a bit too alcoholic for our liking. So Melissa gathered a few ingredients laying around and added some lime juice and some more soda, preferably a white soda.

Those additions helped tremendously. The alcohol tasted less concentrated and the pineapple was able to star better. The best part of the sangria was the pineapple chunks, which absorbed a lot of flavor and carbonation and was good enough to eat alone.

1 comment:

Tim said...

Good enough to eat, I mean Drink

Thanks chefs