Tropical White Sangria


1 can (8 oz.) pineapple chunks in juice

1 cup canned pear slices in pear juice

1 cup whole seedless green grapes

1 small apple, thinly sliced

1 can (12 oz.) ginger ale

1/2 cup Torani Lychee Syrup

1 bottle (750ml) crisp white wine, like sauvignon blanc or pinot grigio



Drain and reserve liquid from pineapple and pears. Add the drained fruit to a two quart pitcher. Add Torani and wine. Stir and refrigerate for 30 minutes to let the flavors meld. If you desire a sweeter sangria, add some of the reserved juice. For a stronger sangria, add 1/2 cup dry sake, brandy or pear eau de vie. Add ginger ale and mix just before serving.