1 bottle of ONEHOPE Sauvignon Blanc
1/2 cup guava juice
1/4 cup orange juice
1 cup pineapple (cut into 1" wedges)
blood orange slices (optional)
passion fruit (seeds and juice from 1 passion fruit)
*consider additional fruit for garnishing before serving
1) Combine all ingredients in one of your sangria bar carafes and seal tightly. Refrigerate for at least 2 hours and up to 24 hours.
2) Fill glasses with crushed ice and garnish with fresh blood orange, pineapple and mango if desired.
Yield: 4-6 servings