Junnoon’s Chardonnay Sangria Punch
According to the Maneesh at Junnoon, this must be made in a big batch as indicated below.
Dice fine, mix together and set aside:
5 Oranges, peeled and diced
3 Green Apples, diced small
3 Ripe Mangoes, diced small
1 Pineapple, diced small
2 pints Strawberries, diced small
Mix together and process the following in a blender in small batches:
32 ounces Tropicana Orange Juice
1 can Mango Pulp (approximately 30 ounces)
3 whole Red chilies, diced very fine
1/2 bottle Peach Schnapps
1/2 bottle Brandy
1/2 bottle Triple Sec- Â½ Btl
4 bottles Grove Street Chardonnay
Put the fruit into a larger container and cover with the sangria. Put the rest of the sangria into another large container. Keep them both refrigerated until ready to use.
To serve, put some of the fruit into the bottom of a tall glass.Â Fill the glass about three-fourths full with sangria (sans fruit)Â & top up with splash of soda.
Serve to rave reviews!