White Sangria Recipe

Slice and prepare fruit

Wash all fruit. Thinly slice the orange and lemon crosswise into rounds, removing seeds. Core the apple and cut into thin wedges or half-moons. Pit and thinly slice the peach or nectarine. Halve large grapes if desired.

Place all prepared fruit (orange, lemon, apple, peach, grapes) into a large pitcher or bowl with a tight-fitting lid. Reserve a few nice slices/halves of fruit for garnish.

Combine liquids and fruit

Pour 1.5 liters of chilled dry white wine into the pitcher over the prepared fruit. Add 1/2 cup fresh orange juice and 3 tablespoons simple syrup (or honey). If using, add 4 tablespoons white rum or brandy and 1/2 teaspoon vanilla extract. Gently stir to combine, ensuring the sweetener dissolves.

Press down lightly on the fruit with a spoon to release some juices, but do not mash — you want flavored fruit, not pulp.

Chill for infusion

Cover the pitcher and refrigerate for at least 2 hours, ideally 4–6 hours. Overnight is fine for deeper flavor. Chilling lets the fruit infuse the wine and the alcohol slightly macerate the fruit.

Add bubbles and ice

Just before serving, add 1 cup chilled sparkling water or club soda to the pitcher to retain effervescence. Add 3 cups large ice cubes or crushed ice to a serving bowl or individual glasses (avoid diluting the pitcher if you prefer).

Stir gently to combine. Taste and adjust sweetness with additional simple syrup or honey if needed.

Garnish and serve

Ladle sangria into glasses, making sure each glass gets a mix of fruit. Garnish each glass with a reserved slice of orange or lemon and a sprig of fresh mint. Serve immediately.