White Sangria
After what seemed like two solid weeks of nothing but grey skies and a pounding rain, the clouds have lifted and we are looking at a stretch of days in the mid to upper 70’s here in Pittsburgh. The air smells fresh – flowers, fresh-cut grass, and spring is in the air. A bright warmth that only the spring can bring before the air gets weighed down by the heat and humidity of summer. These are the days that get me daydreaming about summer nights. And one of my favorite things about summer nights is sitting outside and enjoying a cold refreshing beverage. This sangria fits that scenario like a glove.
Fresh, fruity and with a punch of Grand Marnier, this will give your summer days (and nights) a definite kick.
White sangria does well with a medium-bodied fruity white wine, such as a Pinot Grigio or an un-oaked Chardonnay. I went with a white wine from the local winery (Narcisi Winery for those in the Pittsburgh area!).
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The wine (called Rosabella) is described as a Pinot Grigio-style blend with soft rose aromas and butter and citrus overtones, which I thought was a great choice for this sangria recipe.
This takes 15 minutes to throw together (some slicing, a little mashing and a quick mix!) and after a short chill in the fridge you’ll be ready to sip away!
Cheers to a wonderful summer!
One year ago: Toffee Pretzel Bark
White Sangria
Ingredients
- 2 large oranges, 1 cut into ¼-inch-thick slices, the other 1 juiced
- 1 large lemon, cut into ¼-inch-thick slices
- ¼ cup (50 g) granulated sugar
- 2 tablespoons Grand Marnier, or other orange-flavored liquor, i.e. Triple Sec or Cointreau
- 1 bottle white wine (Pinot Grigio or Chardonnay, preferably), chilled, (750-mL )
- 6 to 8 ice cubes
Instructions
- 1. Add orange and lemon slices and sugar to a large pitcher; mash gently with a wooden spoon until the sugar dissolves and the fruit releases some juice but is not completely crushed, about 1 minute. Stir in orange juice, liquor and wine. Refrigerate at least 2 hours (up to 8 hours).
- 2. Before serving, add ice cubes and stir briskly to redistribute settled fruit and pulp; serve immediately.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Great recipe. Made this for a family get together, and it was a hit.
For summer parties I will often make both just in case someone who doesn’t like red wine pops up. Great stuff!
Jason
I love sangria! I usually make red but white sounds like the perfect way to kick-off the summer season. I just made this and I’m impatiently waiting for it to chill :) Thanks for posting!
I’m off to Barcelona in a few weeks’ time and hoping to taste plenty of Sangria while I’m there. Sometimes I find the red wine a little cloying and heavy so this white version is the perfect alternative. I don’t think I’d want to completely replace my traditional Sangria recipe but lovely to have a second option on file, thank you!
I love sangria. Haven’t had it in many years. This looks very good.
This was a first for me, always loved the red, but I’m converting! Super easy to throw together, a tasty, light and inexpensive cocktail. Thanks for posting this recipe!
Love this version of sangria! I have been loving the change in weather too…finally some nice, sunny days in place of all the rain!!
Oh, how funny . . .my husband and I were just talking about making this over the weekend! I guess warmer weather inspires!
This sounds like it would hit the spot on a hot afternoon. I may just have to make a batch soon to sip on whilst I catch up on my reading. Thanks!
That looks like something I’d just dive head first into! Yowsa! Beautiful.