Sangria Blanca Recipe

Honey syrup (if using solid honey)

If your honey is thick, make honey syrup by warming equal parts honey and water (e.g., 45 ml honey + 45 ml water) in a small saucepan until combined. Cool to room temperature. Use 45 ml of the liquid honey or honey syrup in the recipe.

Measure and combine the fresh lime juice, honey (or honey syrup), and orange liqueur (if using) in a large pitcher. Stir until the honey is fully dissolved and the mixture is homogeneous (about 20–30 seconds).

Add the thinly sliced lime, sliced orange, and quartered strawberries to the pitcher. Using a wooden spoon or muddler, gently press the fruit once or twice to release some juices and oils—do not over-muddle; you want flavor + aroma, not a purée.

Add the hibiscus bitters: measure approximately 12 teaspoons (this is 4 x 3-cc dashes or about 60 drops) and stir into the fruit-and-citrus mixture until distributed. Taste and adjust: hibiscus bitters add floral/tart notes—reduce by a third if you prefer subtler bitters.

Pour in the dry white wine (if using) and stir gently to combine with the fruit, honey-lime base, and bitters.

Slowly add the chilled Cava Brut to the pitcher to preserve carbonation. Stir once or twice gently to integrate. Do not vigorously stir to avoid losing bubbles.

Taste and adjust balance: if too tart, add up to 15 ml more honey syrup; if too sweet, add a squeeze more lime juice (5–10 ml).

Refrigerate the assembled sangria for at least 20–30 minutes to allow flavors to marry and fruit to infuse the liquid. For stronger fruit infusion, chill up to 2 hours. If serving immediately, proceed to serving step but expect milder fruit flavor.

When ready to serve, fill each glass with 1 cup of ice. Add a few pieces of the macerated fruit to each glass (2–3 strawberry quarters and 1–2 slices of citrus). Pour sangria over ice into glasses.

Garnish each glass with a sprig of fresh mint and, if desired, a thin lime wheel on the rim. Serve immediately.