Pineapple Mead Sangria

Pineapple Mead Sangria

Pineapple Mead Sangria

Prep Time
15 Minutes
Experiment with mead, also known as, “honey wine” in this creative twist on traditional sangria. Here, a dandelion-turmeric elixir is mixed with pineapple, mead and Ground Ginger for a refreshing drink.
  • Dandelion Elixir:

  • 25 gram (1 ounce) dandelion greens, washed and coarsely chopped

  • 75 Mill (3 fluid ounce) water

  • 2 tablespoon honey

  • 1/2 teaspoon Turmeric Powder

  • Pineapple Mead Sangria:

  • 500 Mill (17 fluid ounce) semi-sweet mead

  • 450 gram pineapple, chopped

  • 225 Mill (8 fluid ounce) pineapple juice

  • 1 teaspoon Ground Ginger

  • Ice cubes

Cooking tip
  1. Mead is an ancient alcoholic beverage made from fermenting honey. It is available in liquor stores in varying levels of sweetness. Choose a semi-sweet mead for the sangria. A sweet wine such as Riesling or Moscato may be substituted.


  • 1 For the Dandelion Elixir, place dandelion greens, water, honey and Turmeric in blender container. Cover and blend on high speed until puréed. Pour elixir into bowl and set aside. Rinse blender container and lid clean.
  • 2 For the Mead Sangria, place mead, fresh pineapple, pineapple juice and ginger in blender container, cover and blend on high speed until puréed.
  • 3 To serve, pour 2 tbs of the Dandelion Elixir into each of 4 beverage glasses. Top with ice cubes. Slowly pour Mead Sangria into each glass and serve.