Grab whatever fruit is at its peak for this crowd-pleasing White Sangria that works in every season.
Whether it’s winter, spring, summer or fall, this adaptable White Sangria recipe is easy to tailor to the fruit that is freshest and most flavorful. The foundation is the same: a crisp white wine, orange liqueur, fruit juice and a generous amount of seasonal fruit. From stone fruit in summer to apples and cranberries in autumn, the combination of wine and citrus lifts whatever fruit you choose and makes it shine.
Although sangria often evokes summer afternoons and backyard parties, it’s equally inviting on chilly evenings when you swap in fall and winter fruit. Use apples, pears, oranges or cranberries for a warmer-season version that still has brightness and balance. The key is the fruit-to-booze ratio: plenty of fruit so every glass gets a sweet, juicy bite along with the wine’s acidity and the orange liqueur’s aromatic lift.
Make the sangria a day ahead whenever possible. Giving the mixture at least two hours — and ideally several hours or overnight — lets the flavors meld and the fruit absorb alcohol and sweetness. When the fruit and liquid have had time to marry, the sangria tastes deeper, sweeter and more complex. If you’re short on time, two hours in the fridge will still yield a bright, enjoyable drink.
The best part of sangria is the fruit itself. As the pieces soak, they pick up the wine’s notes and the orange liqueur’s citrus and floral tones. Serve with a slotted spoon so guests get plenty of fruit in their glass along with the sangria. If you prefer a lighter drink, top each glass with a splash of club soda or sparkling water right before serving for fizz and extra refreshment.
Try different white wines to change the character of the drink. A Pinot Gris or Sauvignon Blanc keeps the sangria crisp and bright, while an unoaked Chardonnay or a lighter aromatic white will bring different layers of flavor. The orange liqueur can be Cointreau, triple sec, or any orange-flavored liqueur you like. If you prefer less alcohol, reduce the liqueur slightly and increase the fruit juice, or use a lower-alcohol white wine.
White Sangria for All Seasons
Ingredients
- 1 bottle crisp white wine (for example Pinot Gris or Sauvignon Blanc)
- 1/2 cup orange liqueur (Cointreau, triple sec, or similar)
- 2 cups fruit juice (peach, apple, or another complementary juice)
- 4 cups chopped fruit (peaches, apples, strawberries, grapes, or a seasonal mix)
- 2 limes, thinly sliced
Instructions
- In a large pitcher, combine the white wine, orange liqueur, fruit juice and all of the chopped fruit. Add the thinly sliced limes and stir gently to mix.
- Cover the pitcher and refrigerate for at least 2 hours. For deeper flavor, chill the sangria up to 12 hours or overnight so the fruit can infuse the liquid.
- When ready to serve, use a slotted spoon to divide the fruit among serving glasses. Pour the sangria over the fruit. If you like a little sparkle, top each glass with a splash of club soda or sparkling water.
- Serve chilled. Leftovers will keep in the refrigerator for up to 48 hours; note that the fruit will continue to soften and absorb alcohol over time.
Nutrition
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