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Rosé Sangria with Pineapple and Guava

Name: Rosé Sangria with Pineapple and Guava
Cuisine: spanish
Ingredients: 1 750-ml bottle rosé; 4 6-ounce cans pineapple juice; 2 11 1/2-ounce cans guava nectar; 4 cinnamon sticks; 2 cups 3/4-inch cubes fresh pineapple; 2 oranges, halved through stem end, thinly sliced crosswise; Ice cubes

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Mix first 5 ingredients in large pitcher. Set 12 orange slices aside for garnish; add remaining orange slices to pitcher. Cover and chill at least 6 hours or overnight.
2.
Fill tumblers with ice. Pour sangria over. Garnish with orange slices and serve.

Recipes sourced from Epicurious.com.

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