Citrus White Wine Sangria Cocktail Recipe
This cocktail is light and refreshing.
I use fresh citrus, white wine, a hint of sweetness, and a splash of bubbles for balance and flavor.
Equipment
- To make this drink, I grab a large pitcher or jug to hold everything.
- A sharp knife and cutting board help with slicing up the citrus, and a citrus juicer is nice for squeezing juice.
- For mixing, I use a long spoon or a stirring stick.
- A measuring cup helps with the liquids, though I’ll admit I eyeball it sometimes.
- When serving, I pour into wine glasses or tumblers, add ice, and pop in a slice of fruit for a little flair.
- If I want it extra cold, I’ll chill the sangria in the fridge for at least an hour.
- Sometimes I use a strainer to catch fruit pulp when pouring, but honestly, I skip it half the time.
Ingredients
Here’s what I use for my sangria:
- Dry white wine 1 bottle 750 ml
- Orange 1 large sliced
- Lemon 1 large sliced
- Lime 1 large sliced
- Simple syrup or honey 2–3 tablespoons
- Orange juice 1/2 cup
- Fresh mint leaves Small handful
- Club soda or lemon-lime soda 1 cup
- Ice As needed
Instructions
- First, I wash the orange, lemon, and lime really well.
- Then I slice them into thin rounds and pick out any seeds. All the citrus goes into a big pitcher.
- I pour in the wine and add the orange juice.
- Next, I stir in the simple syrup or honey until it’s dissolved.
- After that, I throw in the mint leaves, giving them a gentle crush to wake up the flavor.
- I cover the pitcher and let it chill in the fridge for at least an hour so everything can mingle.
- When it’s time to serve, I top it off with club soda or lemon-lime soda.
- Stir gently, fill glasses with ice, and ladle the sangria over the top, making sure to get some fruit in each glass.
Notes
I think the taste is best if the sangria chills in the fridge for a few hours.
The citrus flavors really blend into the wine, making it mellow and smooth.
It’s easy to tweak the sweetness—club soda for less, extra honey or lemon-lime soda for more.
Fresh fruit slices add color and flavor, and if I’m short on citrus, just oranges or lemons work fine.
Sometimes I swap mint for basil if I’m feeling adventurous.
Sangria is best the same day, but leftovers keep in the fridge for up to a day.
I give it a stir before pouring since the fruit and herbs like to float up.