Sangria is probably one of the best things to happen to wine & what better way to integrate a Taiwanese favorite to make the ultimate fusion drink than to add boba to it? I’m on a bit of a boba spree, but I apologize for nothing because boba is a fantastic addition in any sweet drink! I’ve scoured the web & realized that this might just be the very first Sangria recipe with boba that includes alcohol. Hitting milestones here, people. Transport your tastebuds to a tropical holiday with this drink & relax.Try blending or juicing the melon, a mango, & some 1/2 cup of coconut water instead of juice. It’s much more nutritious to make fresh juice & it’s so naturally sweet, that you’ll know exactly what’s in it!
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Tropical Sangria with Boba
- Total Time: 60
- Diet: Vegetarian
Ingredients
- 4 parts Sauvignon Blanc, Riesling, or fruit wine
- 2 parts mango juice/nectar or any tropical fruit juice blend
- 1 part coconut juice
- 1 part mango flavored rum
- 1 part ripened honeydew, cubed into 1 inch chunks
- 1 part pineapple, cubed into 1 inch chunks
- 1/2 part kiwi, roughly chopped
- 1/2 orange, thinly sliced to 1/2 inch slices
- 4–5 sprigs of fresh mint
- 1/2 cup tapioca pearls
- 4 Tbsp honey, agave nectar, coconut sugar, or mango syrup
- 1/2 part grapes, halved (optional)
Instructions
- Prepare boba according to package instructions: bring 3 cups of water to a boil, add the boba, & lower the heat to a simmer when the boba floats to the top. Cover with a lid & turn off the heat, allowing the boba to soften. This should take about 20 minutes.
- In the meantime, prepare the pitcher for sangria. In a large pitcher, layer the fruit & mint. It doesn’t matter which fruit you put in first because they’ll all be mixed in the pitcher.
- Next, add the wine & rum. Alcohol always goes in first before the juices!
- Add in the mango juice, coconut water, & mix with a large spoon or chopstick. Add ice or chill in the fridge for at least 30 minutes.
- Return to your tapioca pearls after you’ve stuck the sangria in the fridge. Drain the boba from the water into a colander & quickly rinse it. Set aside into a bowl & add sweetener to it. Cover & set aside to allow the boba to soak up the sweetness. This should take about 5-10 minutes.
- Finally, in a tall cup, spoon a tablespoon of boba & pour in the sangria. Make sure you’ve got some boba straws or you’re gonna have a bad time.
Notes
- Tapioca pearls or boba, require a 1 to 6 ratio of pearls to water. Thus, if you use 1/4 cup of boba, you will need to bring 1.5 cups of water to a boil. Hope y’all remember your fractions from pre-Algebra!
- Prep Time: 60
never made a tropical sangria before, i have only ever created the traditional red wine recipe. definitely saving this recipe to recreate.. loving all the fruity and tropical flavours going on!
Thanks for stopping by, Thalia! I’m not big on red wine, only really using it to cook with. I’m quite sensitive to alcohol so I prefer sweet white wines. It goes really nice with the tropical theme though!