One day (early in our relationship) the man and I were having a conversation about our favorite foods, and the topic of fruit came up. I didn't have to think twice about this, because passionfruit has been my favorite for as long as I can remember. My parents grew it at one point and I mentioned that I had never seen it over here. So being the lovely man he is, the day after Valentine's Day, I was surprised with a trip to a local farm where they grow passionfruit. We purchased a bag full and I took them home, absolutely giddy with joy.
Last weekend, we popped into the local farmer's market and I immediately questioned whether I'd find passionfruit there too, and without hesitation, he pointed to a stand that had some sitting right there in baskets. I grabbed a basket of them, which were almost ripe, and brought them home. I plan on making a pavlova with some, and maybe a cheesecake too. Oh, the possibilities are endless now that I have somewhere to purchase them.
Today though I made a passionfruit sangria.
What you need:
- 1 bottle Viognier (which I found on clearance at Sprouts this week)
- 2 cups passionfruit juice
- 1/2 cup Cointreau orange liqueur
- 6 packets of Sweet'N Low
- 1 cup of fresh mango
- 1 passionfruit
- 1/2 cup fresh mint leaves
Pour the Sweet'N Low and Cointreau into a pitcher and stir until the Sweet'N Low is dissolved.
Add half of the mango, passionfruit pulp and seeds and mint leaves. Mix thoroughly.
Add the passionfruit juice and refrigerate for about 2 hours.
When ready to serve, pour the Viognier over the top and finish off with the rest of the passionfruit, mint leaves and mango.
Serve over ice.
Looking for more great Sweet'N Low ideas? Look no further than here:
Disclosure: This Sweet’N Low Passionfruit Sangria is part of a sponsored post for Socialstars #SweetNLowStars