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Tropical fruit sangria

Tropical fruit sangria


Serving size: Serves 8
Cuisine type: Spanish
Cooking time: Less than 15 minutes
Course: Beverage
Favourite flavours: Easy recipes

Tropical fruit sangria
INGREDIENTS

4 kiwi fruit, sliced
½ rockmelon
¼ water melon
2 mangos, diced
½ fresh pineapple, diced
4 limes, cut into wedges
1 cup mint leaves
1 litre frozen sorbet
2 litres cold lemonade
2 litres cold mineral water
1 litre ginger beer
1 x 750ml cold bottle sparkling wine
½ bottle cold malibu
½ bottle cold bacardi rum

passionfruit syrup
4 cups caster sugar
8 cups water
2 x 170g cans passionfruit pulp in syrup
1 small knob ginger, peeled and thinly sliced

METHOD

To make passionfruit syrup, place sugar and water in a large saucepan. Stir over a low heat until sugar dissolves, bring to boil and then add pulp and ginger. Set aside to cool slightly and then refrigerate until cold.

Using a melon baller, cut balls from melons. Place melon balls into a large glass vase or punch bowl with mangos, pineapple, limes and mint leaves.

Place frozen sorbet on top of fruit and then quickly pour over cold liquids and syrup.

Serve with a large ladle.

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