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Light, refreshing Tropical Sangria in Mason jar drinking mugs with handles, in an antique enamel baking dish with ice BoulderLocavore.com

Tropical Fruit Sangria

Fresh tropical fruits mixes with light wine, pear brandy and fruit juices create a mouthwatering Sangria you'll want in your refrigerator all summer long.

Course Cocktail
Cuisine American
Keyword tropical fruit sangria, tropical sangria
Prep Time 20 minutes
Total Time 1 day
Servings 10
Calories 162 kcal
Author Toni Dash


  • 2 750ml bottles semi-sweet Riesling wine
  • ¾ cup Citronage (orange liqueur)
  • 2/3 cup Pear Brandy , purchased or homemade
  • 1 cup Guava Juice or Guava Nectar
  • ½ medium size Pineapple , peeled, cored, halved and cut into ¼ inch slices horizontally
  • 1 Mango , peeled and sliced into ½ inch strips
  • 4 Kiwis , peeled and sliced horizontally
  • 2 Limes , peeled and sliced horizontally
  • Ginger Ale to finish servings


  1. Place all ingredients except the Ginger Ale in a large glass container and all to chill in the refrigerator for at least 24 hours.

  2. Strain into individual servings glasses, along with some of the infused fruit if desired, and top with ginger ale to add a fizzy touch to the glass.

Nutrition Facts
Tropical Fruit Sangria
Amount Per Serving
Calories 162
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 4mg0%
Potassium 234mg7%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 18g20%
Protein 0g0%
Vitamin A 245IU5%
Vitamin C 71.2mg86%
Calcium 24mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.