Pineapple Mead Sangria

Number of Portions


- Dandelion Elixir:
- 1 kg fresh pineapple, chopped
- 500 ml pineapple juice
- 1 tsp Schwartz Ground Ginger
- 50 grams dandelion greens, washed and coarsely chopped
- 200 ml water
- 5 tbsp honey
- 1 tsp Schwartz Turmeric, ground
- Pineapple Mead Sangria:
- 1 lt semi-sweet mead
- Ice cubes to serve


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.

For the Mead Sangria, place mead, fresh pineapple, pineapple juice and ginger in blender container, cover and blend on high speed until puréed.

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.

Prep Time: 15 minutes


Test Kitchen Tip: 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. 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.

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