White sangria is my new favorite summer drink! I’ve been experimenting for several days to try to find the best sangria recipe, and one that tastes just like the white sangria at my favorite restaurant. I never cared much for red sangria, but when I discovered the white variety . . . oh boy!
I discovered in my, ahem, “research” that there are a gazillion different ways to make a sangria.
How to Make Sangria
The basic components are fruit, wine, and a liqueur. Some add fruit juice or club soda, and most add a sweetener. The key is to let it sit for several hours so the flavors blend together.
I used sauvignon blanc for the wine because that’s what I usually have in the house. You could also try Pinot Grigio. Sangria recipes usually call for brandy or cognac. I went ahead and got the cognac, and I also added some Triple Sec. I liked that better than straight orange juice — I tried it both ways.
To make the best white sangria you’ve ever had, gather an assortment of your favorite summer fruits, slice them and place them in a pretty pitcher. I used a lime, a lemon, half an orange, a plum, a peach, an apricot and a handful of cherries.
Cover them with the wine, your liqueur of choice, and MY SUPER SPECIAL SECRET INGREDIENT, mint-infused simple syrup. I already keep this on hand for my famous mojito recipe, and when I finally decided to try it in my white sangria, that’s when it all came together! I use 3/4 cup of the simple syrup to achieve my desired sweetness. If you don’t like sweet drinks, you may want to try it with less first. You can always add more.
Garnish with fresh mint and a slice of lime, and then tell me if this isn’t the best sangria you’ve ever tasted!
- mint infused simple syrup (1 cup water, 1 cup sugar and a handful of mint leaves)
- assorted fruits, sliced (I used a lime, a lemon, half an orange, a plum, a peach and a handful of cherries)
- 1 bottle sauvignon blanc
- 1/4 cup triple sec (or cointreau)
- 1/2 cup cognac (or brandy)
- mint leaves for garnish
- Mix 1 cup water with 1 cup sugar in a saucepan and heat until boiling.
- Stir until the sugar dissolves (about a minute). Then turn off the heat.
- Toss in a handfull of mint leaves and let it steep (just sit there off the heat) for an hour or so. Strain out the leaves and store in the fridge till you're ready to use it.
- Slice fruit and place in a pitcher.
- Cover with wine, brandy, triple sec, and 3/4 cup simple syrup; stir.
- Refrigerate for 2-4 hours.
- Fill glasses with ice, give the sangria a stir and pour.
- Garnish with a slice of lime or orange and a sprig of fresh mint.
Check out my other popular cocktail recipe posts!