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–+ servings

Sangria Blanca Cocktail Recipe

Sangria Blanca Cocktail Recipe
Sangria Blanca is a refreshing drink made from white wine, fresh fruits, and simple mixers. I find it easy to prepare with tools found in most home kitchens.
John
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 5

Equipment

  • Large pitcher (2 qt)
  • Wooden spoon
  • Paring knife
  • Cutting Board
  • Fine-mesh strainer
  • Jigger/measuring cups
  • Ladle
  • Wine or tall glasses

Ingredients

  • Dry white wine 1 bottle 750 ml
  • Orange 1 sliced
  • Lemon 1 sliced
  • Peach or green apple 1 sliced
  • Orange liqueur 1/4 cup
  • Brandy 1/4 cup
  • Simple syrup or honey 2–3 tbsp to taste
  • Club soda optional 1 cup
  • Fresh mint or berries For garnish

Instructions

  • I start by washing and slicing all my fruits thinly, leaving the skin on for both flavor and color.
  • The fruit slices go into the bottom of the large pitcher.
  • Then, I pour the bottle of white wine over the fruit.
  • Next, I add the orange liqueur and brandy to the pitcher.
  • If I want it sweeter, I add simple syrup or honey at this stage and stir until it dissolves.
  • I gently stir with a wooden spoon to mix everything.
  • At this point, I cover the pitcher and place it in the fridge for at least 2 hours so the flavors blend.
  • For best results, I let it chill overnight if I have time.
  • Before serving, I add club soda for bubbles and give it another gentle stir.
  • I ladle the sangria into glasses with some fruit in each.
  • If preferred, I pour through a strainer to catch seeds or pulp. That’s it—pretty simple.

Notes

I choose a dry white wine to avoid an overly sweet sangria after adding liqueur and fruit. If I want a lighter taste, I replace half the wine with sparkling water.
Chilling is important—I always let it sit for at least 2 hours, though honestly, overnight is best for richer flavor. When adjusting sweetness, I add syrup little by little to avoid making it too sweet.
I sometimes use berries, pineapple, or grapes instead of peaches or apples, just depending on what’s in the kitchen. For safe serving at picnics or parties, I serve it from an insulated pitcher or over plenty of ice.
If I want to make sangria a day ahead, I wait to add any bubbles or club soda until just before serving so it stays fizzy. Nothing worse than flat sangria, right?