White Sangria Recipe
Make White Sangria Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Fruit
Sweetener & Aromatics
Sparkling & Garnish
Method
Base & Fruit
- 1
Prepare fruit
Wash all fruit. Pit and thinly slice the peach; core and thinly slice the green apple (leave skin on for color); halve the seedless grapes; peel and thinly slice the orange. Measure out the sliced fruit into a large pitcher.
- 2
Macerate fruit in wine
Pour the 1 liter of chilled dry white wine over the sliced fruit in the pitcher so the fruit is submerged. Gently stir to combine.
Sweetener & Aromatics
- 3
Add citrus and sweetness
Add 2 tablespoons fresh lemon juice and 2 tablespoons fresh orange juice to the pitcher. Stir in 1/4 cup simple syrup to taste (start with 1/4 cup; add more later if you prefer sweeter sangria).
- 4
Add vanilla and optional liqueur
Scrape the seeds from half a vanilla bean into the pitcher (or add 1/2 tsp vanilla extract). If using, stir in 2 tablespoons dry curaçao or orange liqueur for depth.
- 5
Chill and infuse
Cover the pitcher and refrigerate for at least 2 hours, preferably 4–6 hours. For best flavor, refrigerate up to 12 hours to allow the fruit to macerate and infuse the wine.
Sparkling & Garnish
- 6
Finish before serving
Just before serving, add 2 cups chilled club soda or sparkling water to the pitcher to add lift. Taste and adjust sweetness with additional simple syrup if needed.
- 7
Assemble glasses
Fill glasses with ice (about 1/3 to 1/2 full). Place some macerated fruit into each glass, then pour sangria over the ice and fruit to fill. Add a mint sprig to each glass for garnish.
- 8
Serve
Serve immediately so the sparkling water remains fizzy. Leftover sangria (without sparkling water) will keep refrigerated for up to 48 hours; add fresh club soda just before serving again.
