Tropical Rosé Sangria

Tropical Rosé Sangria

Ingredients

• 2 liters of Rosé wine
• 50 cl of Orange juice
• 15 cl of Lemon juice
• 15 cl of Peach liqueur
• 10 cl of Amber rum
• 10 cl of Cane syrup
• 2 Papayas
• 2 Mangos
• 2 Kiwis
• 2 Mandarins
• 2 Lemons
• 1 Cinnamon stick
• 1 Vanilla bean

Preparation steps

1. Start by preparing the fruits. Wash them thoroughly, then peel and dice the papayas, mangos, kiwis, mandarins, and lemons.
2. In a large mixing bowl, gather the diced fruits. Then add the cane syrup, lemon juice, peach liqueur, amber rum, orange juice, and gently mix.
3. Incorporate the vanilla bean and cinnamon stick for flavor.
4. Pour the rosé wine into the mixture and stir everything together with a large spoon to combine thoroughly.
5. Let the preparation rest in the refrigerator for about 1 hour to allow the flavors to infuse perfectly.
6. Serve the sangria chilled in old-fashioned glasses, garnished with ice for maximum freshness.