Making sangria takes 10 minutes and lasts for hours, making it an ideal drink for gatherings and brunch. It's similar to a wine punch and served cold. This version is fruitier and lighter, a twist on the original red wine sangria that's just as easy to assemble. It's versatile regarding the fruit you can use and pairs very well with yellow and orange fruit.
If you like white wine and Summer fruit and you never tried this refreshing sangria yet, you're in for a beautiful surprise.
This quick, easy cocktail (similar to wine punch) is perfect for hot days and lazy weekends.
The work is minimal, and the results are fresh, fruity, and boozy. If you tried our other family members, classic sangria and rosé wine sangria, you know what I'm talking about.
Why make white sangria
- Very easy to make: cutting fruits and mixing liquids in a pitcher. That's all the work needed to make a fabulous white sangria.
- Crowd-pleaser: kids aside, this drink is a hit among adults, especially for hot summer days and informal gatherings. When feeding a large party, we double or triple this recipe and use a glass drink dispenser to serve it.
- Make ahead: the fruit will macerate more with every passing hour, but you can make sangria up to 12 hours before serving it.
- Versatile: though some type of fruit are traditional like citrus fruits, you can make a sangría with whatever you have around as long as you like it with white wine.
What is the name of the white sangria?
White translates to blanca in Spanish, so it would be called sangría blanca. Some countries call it Clericó (Argentina, for example, where I live), and we have no idea where that originated, as the word has no meaning per se.
Is sangria better with white or red wine?
That's up to your taste. Both are fruity and sweet, but red wine sangria has more body and makes more of a statement due to the type of wine it uses. White sangria is lighter and less bold.
What kind of white wine is best for sangria?
A dry and crisp white wine is better for sangria blanca than a late harvest or sweeter one. You'll be sweetening the drink, so we recommend pinot grigio and sauvignon blanc. But experiment with your favorite ones and adjust the sweetener to your taste.
Ingredient list
This fruit beverage is versatile, so check out the variations we give below, after the ingredient image.
- White wine: use your favorite. It can be dry or sweetened (late harvest). Depending on your choice, increase or decrease the amount of syrup or sugar. Use a Spanish red wine (we love Rioja wine) for a more authentic sangria.
- Fruit: orange, peach, apple and mango.
- White granulated sugar.
- Liquor: peach schnapps (apricot brandy), triple sec or orange liqueur. They all work, and you can omit them if not available. But they add another layer of flavor that's very interesting.
See the recipe card towards the end of this post for quantities.
Variations
- Different fruits: use grapes, pineapple, passionfruit, tangerines or nectarines.
- Sweetener: use honey or fruit syrup instead of sugar for a unique flavor. Or use brown sugar for a more caramel tone.
- Ginger ale, club soda or sparkling water: it's an optional ingredient if you want a slightly fizzy drink. It's perfect if you want to omit or don't use the extra liquor. We use it for the traditional sangria recipe.
- Herbs: add a modern twist with chopped fresh mint, thyme or basil. Start small so it doesn't overpower the rest of the ingredients.
What is a substitute for brandy in white sangria?
White sangria can have an additional liquor like apricot brandy or peach schnapps. We also use triple sec or an orange liquor like Cointreau or Grand Marnier, which are more easily available. That said, you can omit this ingredient and still make a fantastic sangria!
How long should sangria soak? Should I make sangria the night before?
Though sangría is made up to 12 hours before serving, you can serve it almost immediately. It won't have the fruity flavor it acquires after hours of fruit slices macerating, but it'll still be a great wine drink. Find your own sweet and fruity spot. You shouldn't stop making it because you don't have hours to let it stand.
How to make this easy sangria recipe
- Orange, peach and apple: use them unpeeled and sliced.
- Mango: peeled and sliced.
- Diced fruit: it's another alternative. We often do this and eat the boozy fruit pieces as we drink it.
Sweetener: simple sugar syrup is better than adding sugar as it blends faster with the wine and doesn't pool at the bottom of the pitcher. But you can use sugar.
Slice the fruit and add half to the pitcher you'll be using with some ice cubes.
Add the full bottle of wine first and stir.
Sweeten it with simple syrup and add the brandy or liquor of choice. Add small amounts at first, stir, taste and adjust. Add more fruit and ice cubes and serve or let macerate for a few hours.
Vintage Kitchen tip: don't add too much fruit from the start, as you might run out of pitcher space for the wine after you add ice. The same goes for the syrup and liquor. Stir, taste and adjust. Remember that the fruit will macerate with every passing hour, and the sangria flavor will turn fruitier.
Storage
- Without the fruit: use a sieve to drain the liquid and pass it to a sealed jar or bottle. Refrigerate the sweet wine but discard the fruit (or eat it). This is my first recommendation if storing it for a few days. Fruit ferments quickly, and there's a good chance the sangria was left outside or at room temperature before you store leftovers. So the fruit will already be heavily macerated.
- With fruit: if you store it with fruit because you'll be drinking it again soon, smell and taste it before serving to ensure it's not fermented.
- Airtight container, mason jar or bottle: it will seal in the wine mixture and help preserve it.
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Easy White Wine Sangria (10-minute recipe)
Making sangria takes 10 minutes and lasts for hours, making it a perfect drink for hot day gatherings and brunch. It's a great pitcher cocktail to make during the summer months. Use your favorite white wine It's versatile regarding the fresh fruit you can use and pairs very well with yellow and orange fruit.
- Total Time: 10 minutes
- Yield: 8-10 servings
Ingredients
- 1 bottle dry white wine, cold
- ¼ cup Peach schnapps or apricot brandy
- â…“ cup sugar
- ½ orange with rind
- Orange juice from half an orange
- ½ mango, peeled
- ½ apple, unpeeled
- 1 peach, unpeeled
- Ice cubes
Instructions
- Don't add too much fruit from the start, as you might run out of pitcher space for the wine after you add ice.
- You can use sugar and stir it with the rest of the ingredients. Or use a simple sugar syrup that can be made ahead. The syrup dissolves much better and is what we use.
- Make the simple syrup: in a small saucepan combine the sugar with â…“ cup of water. Stir to moisten and cook over medium heat, without stirring, until it breaks into a boil. Remove and let cool completely. Keep refrigerated in an airtight jar or bottle. It keeps indefinitely.
For the sangria:
- Have a large pitcher (8 cups or more) ready.
- Slice orange, apple, mango and peach. Add half of them to the pitcher and some ice cubes.
- Add the whole bottle of white wine, orange juice and the liqueur. Stir a few times.
- Add about ¼ cup of simple syrup or sugar. Stir well, especially if using granulated sugar. It needs to dissolve completely.
- Add more ice and club soda to almost fill the pitcher.
- Add more fruit if you have space. If not, use them for the glasses to serve.
- Stir the sangria and check the sweetness. Add more syrup if needed and take into account that the fruit will release juice with the passing hours.
- Serve in glasses with fruit slices.
Notes
- White wine: use your favorite. A dry wine like sauvignon blanc or pinot grigio is recommended, but you can use a sweeter one, like late harvest. Depending on your choice, increase or decrease the amount of syrup or sugar.
- Storage:
Without the fruit: use a sieve to drain the liquid and pass it to a sealed jar or bottle. Refrigerate the sweet wine but discard the fruit (or eat it). This is my first recommendation if storing it for a few days. Fruit ferments quickly, and there's a good chance the sangria was left outside or at room temperature before you store leftovers. So the fruit will already be heavily macerated.
With fruit: if you store it with fruit because you'll be drinking it again soon, smell and taste it before serving to ensure it's not fermented. - How long should sangria soak? Though sangría is made up to 12 hours before serving, you can serve it almost immediately. It won't have the fruity flavor it acquires after hours of fruit slices macerating, but it'll still be a great wine drink. Find your own sweet and fruity spot. You shouldn't stop from making it because you don't have hours to let it stand.
- Variations:
Different fruits: use grapes, pineapple, passionfruit, tangerines or nectarines.
Sweetener: use honey or fruit syrup instead of sugar for a unique flavor. Or use brown sugar for a more caramel tone.
Ginger ale, club soda or sparkling water: it's an optional ingredient if you want a slightly fizzy drink. It's perfect if you want to omit or don't use the extra liquor. We use it for the traditional sangria recipe.
- Prep Time: 10 minutes
- Category: Drinks
- Method: Mixing
- Cuisine: International
Keywords: white wine sangria
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