The White Sangria Recipe
Tropical Fruits and White Wine and Ketel Vodka
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Ingredients
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Base & Spirits
Fruits
Sweetener & Flavor
Finish & Serve
Method
Base & Spirits
- 1
Combine alcohol
In a large pitcher (at least 2 quart / 8-cup capacity), pour 4 cups of chilled dry white wine, 1 cup Ketel One vodka, and the optional 1/4 cup orange liqueur. Stir gently to combine.
Fruits
- 2
Prepare fruit
Wash all fruit. Cut the pineapple into 1/2-inch chunks, dice the mango, halve the grapes, thinly slice the green apple (leave the skin on if desired), and thinly slice the lime and orange. Add all prepared fruit to the pitcher with the alcohol mixture.
- 3
Macerate fruit
Using a wooden spoon or a muddler, gently press down on the fruit in the pitcher 6–8 times to release juices—do not pulverize. Let the fruit macerate in the alcohol for at least 20 minutes at room temperature (or refrigerate for 1–3 hours for deeper flavor).
Sweetener & Flavor
- 4
Add sweetener and citrus
Stir in 1/2 cup simple syrup and 2 tablespoons fresh lime juice into the pitcher. Taste and adjust sweetness as needed—add up to 2 additional tablespoons of simple syrup if you prefer sweeter sangria. If using angostura bitters, add 4 dashes and stir once more.
Finish & Serve
- 5
Chill and carbonate
Just before serving, gently stir in 2 cups chilled club soda or sparkling water to add brightness and bubbles. Fill serving glasses halfway with ice (about 1/2 cup per glass).
- 6
- 7
