Lime-Pineapple Iceberg Sangrita

Ingredients:

• 4 limes, each cut into 12 wedges
• 1 pineapple, peel, cut into 4 pieces, remove the core and cut the pulp into 4 cm pieces.
• 1 can (1.4 l) of pineapple juice
• 3/4 cup sugar
• 2 bottles of 750 ml dry white wine
• 2 cups of tequila
• 1 cup freshly squeezed lime juice (about 10 limes)
• 1 cup orange juice
• 1 tbsp. triple sec
• 1 liter of sparkling water

Preparation:

1. Place half the lime wedges and one-third of the pineapple chunks in a medium bowl. Mix 0.5 cups of pineapple juice with 3/4 cup of water and pour over the limes and pineapple chunks. Freeze for about 4 hours.
2. Make simple syrup by combining sugar and 3/4 cup water in a small saucepan. Bring the mixture to a boil, stirring to dissolve the sugar. Cool the syrup before using.
3. Combine wine, remaining pineapple juice, tequila, lime juice, simple syrup, orange juice, and triple sec in a punch bowl.
4. Remove the pineapple-lime iceberg lettuce from the bowl and drop it into the punch. Just before serving, add the remaining lime wedges and pineapple chunks, and top with sparkling water. Serve over ice in glasses. Sangrita can be prepared the day before, adding the remaining ingredients before serving..