Serves 8
1 green apple, cored
1 small pineapple, peeled and cored
1 mango, peeled and pitted
1 bottle (750 ml) slightly off-dry Riesling
½ cup (125 ml) pisco
1½ cup (375 ml) orange-flavoured liqueur
2 cups (500 ml) apple juice
½ cup (125 ml) lemon juice, strained
ice cubes
2 cups (500 ml) plain soda water


  1. Chop fruit into bite-sized pieces and place in a three-quart (3 L), non-reactive pitcher. Add all the liquid except for soda water. Sir well, cover and refrigerate overnight so the flavours have a chance to marry*. When ready to serve, pour into large wine glasses, filling each about halfway with liquid and fruit. Add ice and top with soda. S
  2. Sangria should sit overnight or for at least six hours to infuse flavours.
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