Ingredients:

  • 1 bottle Fayrouz Peach
  • 1/3 cup peach schnapps
  • 3/4 cup mango chunks, frozen (you could use fresh but save money and buy
    frozen, plus they act as “ice cubes”)
  • 3/4 cup pineapple chunks, canned or fresh
  • 1/2 cup pineapple juice (from the can of pineapple if you used canned is okay)
  • 1/4 cup simple syrup, optional and to taste

 

Directions:

  1. To a large pitcher or punch bowl, add all ingredients except simple syrup, stir,
    and taste.
  2. If you prefer the sangria slightly sweeter add the simple syrup. To make it, add
    1/4 cup granulated sugar, 1/4 cup water to a small kettle and heat over low
    heat, stirring until sugar dissolves, cool slightly before adding it to the sangria.
  3. Refrigerate sangria until chilled. I have successfully stored leftover sangria in my
    refrigerator for up to one week; your mileage may vary. Flavors marry and
    mellow as time elapses. Sangria gets better 8 to 24 hours later in my opinion. You
    can (and should) make this a day ahead of time for a party or event if time and
    planning permits. Tip – Recipe is highly flexible; use whatever frozen or fresh fruit
    you have on hand; berries, oranges… etc