What to do when you have too much pineapple?
I have a thing for sangria. A santhingy? A thingria?
Oooh I’ll stop. But.
Do I need to get a life? Maybe.
After this, I promise I’ll give the pineapple a rest for a (few?) week(s) or so. Maybe. Sort of. Kinda.
Ugh. I’m just really into it right now. It’s like my brain goes into recipe mode and thinks “pineapple pineapple pineapple” while I slam my head against a wall. I want to eat it in EVERYthing.
[Sidebar: Let’s talk about how I’m still struggling (majorly) with photography in our new home. We’ve lived here since August, but with my book tour happening weeks later, then Max coming into the world, the holidays and a massive change in my schedule, I just can’t get it together. I can’t figure it out. I have no grooooove.
I barely had any space in our old house, but had incredible light and a great spot for placing backgrounds. Now, I have a lot more space but terrible light and nowhere special for backgrounds. HALP ME.
I’m constantly trying out new things which I guess is cool, but I’m just not FEELING IT yet. Any of it. You get me?
I photographed these on a day when we still had loads of snow – like maybe six inches still on the ground even though it hadn’t snowed in days. I’d be cool never seeing snow again right now but for pics? It gives some awesome bright light.
Okay I’m done.]
I added a few extras into my pineapple sangria —> strawberries! Super fresh and ripe. Cut ’em, slice ’em, leave ’em whole. It’s up to you. Also, fresh mint. Not enough fresh mint to make it a toothpaste sangria, but enough to give it a little fresh, crisp flavor. Limes, because they are pretty and I’m all #omgcitrus at the moment.
A whole pineapple would be inside of that jar too.
Along with a bottle of wine.
And some brandy.
And lots of feelings.
It’s a good day.
- 1 pineapple, chopped and sliced (I like a mixture of both)
- 1 pint strawberries, chopped or left whole
- 2 limes, sliced
- 1 standard (750mL) bottle of dry white wine, like Chardonnay
- 1 cup pineapple juice
- 1 cup club soda
- 1/2 cup brandy
- 1/4 cup fresh mint leaves, plus more for garnish
- Combine all ingredients together in a large pitcher, jar or bowl and stir, stir, stir. Refrigerate for an hour or so (or longer!) before serving. Taste and if it’s too sweet for you, add a bit more soda or dry wine. If you let this sit overnight, it will turn a pretty shade of pink!
this is how pineapple should be.