Coconut pineapple sangria

Ingredients:

• 1 cup coconut water
• 0.5 cups of sugar
• 1 Bottle (750 ml) Sauvignon Blanc or other dry white wine
• 1.5 cups of sparkling water
• 1 cup coconut rum
• 3 tablespoons lime juice
• 1.5 cups pomegranate seeds
• 2 dragon fruits, peeled, halved and sliced ​​crosswise into 0.3cm thick slices.
• 2 kiwis, peeled and sliced ​​crosswise into 0.3cm thick slices.
• A quarter of a pineapple, peeled, cored and cut crosswise into 0.5 cm thick slices.

Preparation:

1. Combine coconut water and sugar in a small saucepan and bring to a boil, stirring constantly, until the sugar dissolves. Let the syrup cool, then pour into a 3-liter pitcher.
2. Pour the wine, soda water, rum, and lime juice into a pitcher and stir. Add the pomegranate seeds and all the fruit, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours or overnight.
3. To serve, fill 8-10 glasses halfway with ice, then pour the fruit sangria into the glasses.