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Pineapple Mojito Sangria

In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. Add the pineapple, then pour the wine, rum and pineapple juice over the top. Cover and place in the refrigerator for 4-5 hours. Remove from refrigerator and add lemon-lime soda. Add ice and a few pineapple chunks to glasses and pour sangria over. Serve and enjoy!

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Servings: 6

Prep Time: 00:05

Cook Time: 00:00

Main Ingredients

1/3 cup raw sugar

2 cups fresh pineapple, diced

1 bottle white wine (sauvignon blanc or pinot grigio)

1/2 cup rum (light)

3/4 cup pineapple juice

4 cups lemon-lime soda

3 limes (medium sized, thinly sliced)

30 peppermint leaves (small bunch, about leaves)

Preparation

1In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar.

2Add the pineapple, then pour the wine, rum and pineapple juice over the top.

3Cover and place in the refrigerator for 4-5 hours.

4Remove from refrigerator and add lemon-lime soda.

5Add ice and a few pineapple chunks to glasses and pour sangria over.

6Serve and enjoy!

Additional Notes

Use a sturdy wooden spoon if you do not have a muddler. Mint leave lose their color as the sangria marinates. Add some fresh mint leaves in right before serving to add some color back if you prefer.

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