This delicious passion fruit sangria recipe with Viognier and Cointreau is perfect for using fresh farmers market produce for summer entertaining at home.
Disclosure: This Sweet ‘N Low Passion fruit Sangria is part of a sponsored post for Socialstars #SweetNLowStars
My parents grew passion fruit on vines in their front yard in Australia. It’s been my favorite fruit for as long as I can remember. I can’t always find it here in Southern California but we are lucky enough to have a small farm who does grow them, and occasionally I can pick them up at a local farmer’s market too.
Besides just cutting them in half to eat them I love including them in recipes, including this passion fruit sangria.
- 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 passion fruit
- 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, passion fruit pulp and seeds, and mint leaves. Mix thoroughly.
- Add the passion fruit 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.
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