3 shots triple sec
4 shots peach schnapps
1/2 (15 ounce) can peaches, drained and chilled
1/2 mango, sliced
1 navel orange, peeled and sliced
1/4 cup frozen pineapple
1 (59 ounce) bottle Pinot Grigio
1. Put everything in the freezer for about 15 minutes. Pour triple sec and schnapps into a large pitcher.
2. Add peaches, mango, orange, and pineapple, then pour in the wine and stir.
You can add ice if you have room in the pitcher. Otherwise, I just pour the sangria over a glass of ice to ensure it's not watered down. It's ready to serve!
Source of recipe: I was messing around in my kitchen and made this great sangria!