- 1 bottle dry white wine, cold
- 1/4 cup Peach schnapps or apricot brandy
- 1/3 cup sugar
- 1/2 orange with rind
- Orange juice from half an orange
- 1/2 mango, peeled
- 1/2 apple, unpeeled
- 1 peach, unpeeled
- Ice cubes
- 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 1/3 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 1/4 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.
- 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.
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.
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