Recipe from my friend, Sally Gray
1 bottle (750 ml) dry white wine (I used Chardonnay)
1 can (6 ounces) frozen lemonade concentrate
1/2 cup light rum
1/2 cup orange liqueur (I used Grand Marnier)
1 can (15.25 ounces) pineapple tidbits in natural juices
1 large Granny Smith apple, diced
16 ounces lemon-lime soda
Strawberries and orange slices to garnish
In a large pitcher, combine wine, lemonade concentrate, rum, orange liqueur, and pineapple with its juice. Dice apple about the same size as the pineapple and add to sangria. Refrigerate at least 2 hours.
Before serving, add soda. Garnish glasses with orange slices and strawberries if desired.