If you’ve visited Kitchen Treaty before, even once, you’ve probably already seen that I’m a fiend for white sangria. Almost psycho level. Less obvious is my affinity for mojitos, but trust me. I stalk ‘em both with enthusiasm.
And so. One dark and stormy night (okay, actually a partly cloudy day with off and on showers), I was thinking about white sangria and mojitos and also pineapple and limes. And then I had a sudden booming flash of brightness. I will put them all together! As one! Pineapple mojito sangria! And then I rubbed my hands together with glee and laughed an evil yet jovial laugh.
It took me a few tries to get there, but I dare say I think this is one of the best white sangria recipes I’ve made. It’s refreshing, but a little sweet, too. Unique, but not crazy-involved. Boozy, but not too boozy. Okay, actually, it is fairly boozy (and it’s also pretty easy to drink, so as always, I say: pace yourself!)
I love that you start out by muddling lime slices, fresh mint, and sugar all together mojito-style, releasing all of those lime juices and those wonderful minty oils. (Bonus: muddling is an excellent stress reliever). But then you pour in white wine, pineapple juice, and a little rum, and then throw in a whole huge pile of fresh pineapple chunks. Basically, you desecrate the heck out of all that lime-and-mint mojito-y wonderfulness. And it is good.
Let it soak for a good long while, then serve over ice and top with lemon lime soda. (In the spirit of true mojitos, I really, really wanted club soda to work, but my Official Kitchen Treaty Test Panel [okay, my in laws] unanimously agreed: lemon lime soda is so much better. But do try club soda if you like – please, go forth and laugh like an evil genius and make it yours!)
- 3 medium limes, thinly sliced
- Small bunch peppermint, leaves stripped (about 30 peppermint leaves)
- ⅓ cup granulated sugar
- 1 small fresh pineapple, peeled, cored, and cut into 1 to 2-inch chunks (about 2 cups diced)
- 750 ml bottle white wine (on the dryer side is best – I like Sauvignon Blanc or Pinot Grigio)
- ½ cup white rum
- ¾ cup pineapple juice
- 4 cups lemon lime soda
- Additional peppermint leaves and pineapple wedges for garnish
- In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use a muddler* made specifically for the purpose or a sturdy wooden spoon.
- 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 the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).