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White Wine Sangria

This refreshing white wine sangria combines fresh citrus, ripe fruit, and a touch of sweetness, all melded together in a large pitcher. The process involves chopping fruit, mixing ingredients, and letting the flavors develop over time, resulting in a vibrant, slightly bubbly beverage with a bright, fruity aroma and a cool, crisp finish.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 bottle dry white wine (e.g., Sauvignon Blanc or Pinot Grigio) chilled
  • 1 lemon fresh lemon for juice and slices
  • 1 orange fresh orange for juice and slices
  • 2 tablespoons simple syrup adjust to taste
  • 1 cup mixed berries fresh or frozen, drained if frozen
  • 1 peach ripe peach pitted and sliced
  • 10 leaves fresh mint leaves optional
  • 1 cup club soda chilled, just before serving
  • ice large cubes ice cubes enough to fill the pitcher

Equipment

  • Sharp knife
  • Large Pitcher

Method
 

  1. Begin by slicing the lemon and orange thinly, then juice the lemon and orange into a small bowl, removing any seeds.
  2. Pour the chilled white wine into a large pitcher, then stir in the citrus juice and simple syrup until well combined.
  3. Add the citrus slices to the pitcher, followed by the sliced peach and berries, creating a colorful mix.
  4. Gently muddle the fruit with a wooden spoon or muddler to release their juices and aroma, making the mixture fragrant and vibrant.
  5. Add the mint leaves, gently pressing them in to release their fresh scent without tearing them apart.
  6. Fill the pitcher with large ice cubes, which will chill the sangria and slow dilution while adding a satisfying clink as you pour.
  7. Just before serving, pour the chilled club soda into the pitcher, giving it a gentle stir to combine the bubbles and flavors.
  8. Serve the sangria immediately in glasses filled with extra ice if desired, and garnish with additional fruit slices or mint leaves for presentation.