White Sangria Spritz Recipe

Combine wines and spirits

In a large pitcher (about 2 quart), add 3 cups Pinot Grigio, 1/2 cup Ketel One vodka, and 1/4 cup Domaine de Canton ginger liqueur. Stir gently to combine.

Add lemon juice

Pour in 1/2 cup fresh-pressed lemon juice and mix. Taste for balance — if you prefer sweeter, add up to 2 tablespoons simple syrup or agave and stir until incorporated.

Make apple purée

To make about 1 cup apple purée: core, peel and chop 2 medium sweet-tart apples. Place in a blender or food processor and puree until smooth. If too thick, add 1–2 tablespoons cold water to reach a smooth, pourable consistency. Optionally strain through a fine mesh for a silkier texture.

Make kiwi purée

Peel and chop 3–4 ripe kiwis. Puree in a blender or with an immersion blender until smooth. If seeds bother you, press the purée through a fine-mesh sieve, reserving about 1/2 cup for the sangria.

Incorporate purées

Add 1 cup apple purée and 1/2 cup kiwi purée to the pitcher with the wine and spirits. Stir thoroughly until the fruit is evenly distributed. Chill the mixture in the refrigerator for at least 30 minutes to let flavors meld (up to 2 hours).

Prepare glasses

Fill 6 large wine glasses or tumblers with a few ice cubes each (about 1/2 cup ice per glass). Add 1 thin apple slice, 1 kiwi slice and a lemon wheel to each glass as garnish.

Assemble spritzes

Give the chilled sangria mixture a gentle stir. Pour about 1/2 cup (120 ml) of the sangria base into each glass, filling roughly two-thirds of the glass. Top each glass with about 1/3 cup (50–60 ml) chilled club soda or sparkling water to add effervescence. Gently stir once to integrate.

Adjust and serve

Taste one glass and adjust sweetness or acidity if needed: add a splash more simple syrup for sweetness or a little lemon juice for brightness. Serve immediately so the soda remains fizzy.