Spring Sangria Blanca

Rule number one when hosting a bridal shower:  Have an alcoholic beverage ready at hand to slightly calm the nerves of both the bride and the hostesses.  I quadrupled this Spring Sangria Blanca from Deep South Dish to make four gallons of fruity deliciousness that I served to the ladies in southern themed mason jars adorned with floating yellow pinstripe straws.

Ingredients:

bottle of Chardonnay
12 ounce can frozen lemonade
1/2 cup Light Rum
1/2 cup Triple Sec
3/4 cup Simple Syrup
20 ounce can pineapple chunks with juice
1 gala apple, cored, quartered, and cut in chunks
1 orange, halved and sliced thin
1 lemon, halved and sliced thin
6 strawberries, sliced
1 can Sierra Mist, 7Up, or Sprite
whole strawberries, lemon, or orange slices for garnish

Directions:

In a one gallon pitcher, combine wine, lemonade, rum, Triple Sec, and Simple Syrup.  Stir well before adding the pineapple chunks with juice, apple chunks, and orange, lemon, and strawberry slices.  Stir and refrigerate overnight.  Just before serving, stir in the can of Sierra Mist.  Fill individual glasses halfway with ice, followed by a scoop of fruit and a healthy pour of sangria.  Top off each glass with a fresh strawberry, lemon, or orange garnish.  Enjoy!

**Recipe Source:  Deep South Dish**

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