Peruvian Sangria Recipe

Inspired by GRUB Durham

Time2h 30m

Serves6

Cabernet blend infused with purple corn, pineapple and cinnamon. Garnished with fresh pineapple.

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Ingredients

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1
Prepare Purple Corn Infusion
In a pot, bring 4 cups of water to a boil. Add the dried purple corn and a cinnamon stick. Reduce heat and let simmer for 30 minutes. Strain the liquid and allow it to cool.
2
Combine Ingredients
In a large pitcher, combine the Cabernet blend wine, cooled purple corn infusion, diced fresh pineapple, sugar, and lime juice. Stir well to dissolve the sugar.
3
Chill the Sangria
Cover the pitcher and refrigerate for at least 2 hours, allowing the flavors to meld.
4
Serve
When ready to serve, add club soda to the sangria for some fizz. Garnish with fresh mint leaves and additional pineapple pieces. Serve chilled over ice.