White Sangria Recipe

Make the syrup

Combine the honey, water, sliced ginger and sliced fresh turmeric (or a small pinch of ground turmeric if fresh not available) in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the honey. Reduce heat and simmer 3–4 minutes to infuse the flavors. Remove from heat and let cool to room temperature, then strain out the solids into a small bowl or jar. Discard solids and reserve syrup. If using ground turmeric, whisk it into the warm honey-water and strain through a fine mesh if needed.

Thinly slice the lemon, orange and cored green apple. Remove any seeds. Place the slices in a large pitcher or beverage container. Lightly muddle the fruit with the back of a wooden spoon 6–8 times to release some juices and aromatics but avoid pulverizing.

Pour the chilled white wine and the orange liqueur over the muddled fruit in the pitcher.

Add the cooled turmeric-ginger honey syrup to the wine mixture. Stir gently to combine. Taste and, if necessary, add the optional pinch of salt to balance sweetness.

Cover and refrigerate the sangria for at least 1 hour, preferably 2–4 hours, to allow the fruit and turmeric-ginger flavors to infuse. For best flavor, prepare up to 6 hours ahead but add soda and ice only just before serving.

Just before serving, add the chilled club soda or sparkling water to the pitcher and stir gently to preserve bubbles.

Fill glasses with ice (about 1–1.25 cups ice per glass). Pour sangria over the ice, making sure each glass gets a few pieces of fruit.

Garnish each glass with a sprig of fresh mint if using. Serve immediately.