White Sangria Recipe

Wash and slice

Wash all fruit thoroughly. Core and thinly slice the green apple (leave peel on for color). Pit and thinly slice the peach or nectarine. Halve the grapes, and thinly slice the orange and lemon into half-moons. Measure each fruit so the combined volume matches the listed amounts.

Place all prepared fruit into a large pitcher (2 to 3 liters capacity). If using a cinnamon stick, add it to the pitcher now to infuse gently with the fruit.

Pour 1.5 liters of chilled dry white wine into the pitcher over the fruit. Add 3 tablespoons orange liqueur and 3 tablespoons simple syrup (adjust sweetness to taste). Gently stir to combine, ensuring the fruit is submerged and coated.

Add 10 fresh mint leaves and, if using, 6 basil leaves. Lightly bruise the herbs between your fingers before adding to release aroma—do not pulverize.

Cover the pitcher and refrigerate for at least 2 hours and up to 12 hours. Refrigeration allows the fruit to macerate and flavors to meld. If you prefer a stronger fruit flavor, refrigerate overnight but remove citrus after 12 hours to avoid bitterness.

Just before serving, pour in 500 ml chilled club soda or sparkling water to add brightness and effervescence. Stir gently to combine.

Fill glasses with ice (about 1 cup of ice per serving) or place ice in the pitcher if serving immediately. Using a slotted spoon, distribute fruit into glasses so each serving gets a mix of apple, peach, grapes, and citrus.

Garnish each glass with a sprig of fresh mint (and a basil leaf if using). If you included a cinnamon stick, you may serve one small stick in the pitcher for aroma or remove it before serving for a lighter profile.

Taste and adjust sweetness or acidity if needed: add a splash more simple syrup for sweetness or a squeeze of lemon for brightness. Serve chilled.