Tropical White Sangria - cooking recipe

Ingredients

1/2 cup peach schnapps
1 (15 ounce) can pineapple rings, in their own juice, not sweetened
1/2 cup juice, from pineapple can
1 (750 ml) bottle dry white wine, like sauvignon blanc
1/4 cup seltzer water
1 kiwi, peeled and sliced
4 strawberries, quartered
4 slices lemons
4 slices oranges
4 slices limes
1/2 cup raspberries (about a handful)
1 tablespoon granulated sugar

Preparation

Do not open bottles of wine or seltzer until ready to serve.
Place slices of lemon, orange and lime in a large sangria pitcher and dust with the granulated sugar.
Lightly mash with a wooden spoon until fruit begins to break down and sugar begins to dissolve.
Cover fruit with pineapple juice. Quarter 3 of the pineapple slices and add to pitcher.
Add remaining fruit and peach schnapps. Stir lightly, then refrigerate for 4 hours.
Right before serving, add seltzer and bottle of wine to pitcher. Be sure each glass gets some fruit! Garnish with orange or kiwi slices and serve with fruit-juice ice cubes.