I love mixing up drinks that are easy and bright, especially when friends swing by. A White Sangria Sparkler is a simple cocktail with white wine, fruit, and sparkling water, making it light and refreshing.

This drink’s perfect for parties or warm weather. It feels cool and crisp, not too sweet or heavy.

Whenever I serve this cocktail, people are always curious about how to make it. The main ingredients? White wine, sliced fruit, and a fizzy splash—sparkling water or soda, whatever’s handy.

There are only a few steps, and honestly, you can swap in whatever fruits you like best. It’s pretty forgiving.

White Sangria Sparkler Cocktail Recipe

I combine crisp white wine, fresh fruit, and sparkling water for a refreshing drink. Here’s the equipment, ingredients, and step-by-step instructions, plus a few notes I’ve learned along the way.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

I use a big glass pitcher for mixing and serving the sangria. A long spoon helps me really stir everything together.
I also grab a sharp knife to slice the fruit, and a cutting board so I don’t wreck my counters. For measuring, I just use a basic cup and spoons.

When it’s time to pour, I usually go for stemless wine glasses or tumblers. If you want to get fancy, a ladle helps, but honestly, a pitcher with a spout is fine.
I always have some ice cubes ready to chill the drink. A fine mesh strainer comes in handy if I want to keep fruit bits out of the glass.
I make sure everything’s clean before I start. Nobody wants off flavors.

Ingredients

Here’s what I use for one batch of White Sangria Sparkler:

Dry white wine 1 bottle 750 ml
Sparkling water 1 cup
Brandy or peach liqueur 1/4 cup
Orange juice 1/2 cup
Sugar optional 2-3 tbsp
Orange sliced 1
Lemon sliced 1
Green apple sliced 1
Fresh strawberries 1 cup halved
Ice cubes As needed

Instructions

I wash and slice the fruits into thin pieces. Stems, seeds, pits—gone.

In my pitcher, I pour in the wine, brandy or peach liqueur, and orange juice. Then I stir in the sugar until it’s dissolved.
I toss in all the fruit, pressing some with a spoon to get the juices flowing.
I cover the pitcher and chill it in the fridge for at least 2 hours. Longer’s fine if you want the fruit flavor to really come through.

When it’s time to serve, I give it a good stir, add ice cubes, and pour in the sparkling water.
I pour the sangria into glasses, making sure each gets some fruit and liquid.
I serve right away while it’s still bubbly.

Notes

If I want it less sweet, I just skip the sugar or use less. The liqueur makes a difference, too—peach liqueur gives it a fruitier vibe, brandy adds a little warmth.

For a crowd, I double everything but keep the fruit-to-liquid ratio about the same. I never add the sparkling water until the last minute or it goes flat.

Leftover sangria is best within 24 hours. If the fruit sits too long, it can get mushy or even a bit bitter. I always serve it cold—warm sangria just isn’t the same.

Tasting Notes

When I take a sip of the White Sangria Sparkler, the fruit flavors hit first. The white wine’s light and crisp, and the bubbles give it a gentle fizz.

Aroma and Flavor Profile

Fruity notes: I get hints of peach, orange, and green apple.

Citrus tang: Lemon and lime slices add a little tartness.
Herbal touch: Fresh mint leaves brighten up the aroma.

The drink isn’t overly sweet. The fruit adds natural sugars, but the sparkling water keeps it all in check. Every sip just feels refreshing and easy.

When I drink it, the coolness stands out, especially with chilled wine and plenty of ice. The finish is clean—no heavy aftertaste hanging around.

This cocktail just works for warm days. I like the way the different fruits blend, but you can still pick out each flavor if you pay attention.

White Sangria Sparkler Cocktail Recipe