White Sangria

52 Comments 22 June 2011

Or maybe we should call it Pink Sangria? It is rather pink after all. Or maybe the name doesn’t matter when something this cool and refreshing tastes so, so good on a hot day.

Helllloooo, fellow forkers! KMont here, coming to you from the Land of the Crunchy Grass. Our Long Hot Summer is moving along, well, at the pace of a wet, sticky slug. Urr….eww.

Anyway, to banish the idea of a slimy slug from your mind, and in hopes you’ll forgive me for such atrocities, my sis and I give you this awesome recipe for White Sangria. Much blame can be laid at Food Network’s feet for things we’re inspired to put up on these pages. A week or two ago, I was grabbing some precious few minutes of TV that were not Spongebob or Scooby Doo or iCarly and, like the rebel I surely am, I switched over to Food Network and caught a little of Big Daddy’s House. I really like this guy’s recipes, and there’s just something about a man that loves to cook! When he threw some fruit and alcohol together, stirred them up and guaranteed they’d taste great, I guess I didn’t need much convincing.

When it came time to taste-test, though, the sangria, while beautiful in color from all the great fruit, was still a tad tart from the wine. So we fixed that.

White Sangria

Firstly, you gather all this delicious, colorful fruit. Basically, a sangria can use just about any fruit you want it to. I even opted for some that the recipe didn’t call for, such as cherries. They were there in the store, and they were looking so cute – how could I not take a bag of ’em home?

And then drown them in alcohol. Hey, I never said my diabolical side never wins out. It usually does.

White Sangria

So then you slice up all that fruit. Cherries, peaches, oranges, strawberries and grapes – oh my! It looks like a lot of fruit. Because it is. Actually, next time I might use this amount to make a double batch of sangria!

Oh, now that sounds niiiice. The more the merrier. Literally.

White Sangria

I know y’all know how to pour wine in a pitcher and don’t need a pictorial how-to – but this is how you pour wine in a pitcher. Yes, this drink makes it all feel so easy. Swear.

Besides, wine looks pretty being poured, means it’s going to be appreciated sometime soon. Grin. Add in some orange liqueur as well and you’re well on your way to a nice, easy afternoon.

White Sangria

Now add in some fruit. Or a lot of fruit in our case. Again, I think you could certainly pull off a double batch of sangria with this amount of fruit, and we did add more than what the recipe called for anyway.

Give it all a good stir –  don’t be afraid to crush the fruit a little with the spoon to help them mingle – and let it rest for a while in the fridge. The original recipe says twenty minutes. We refrigerated ours for at least two hours. Twenty minutes? Please, give it more time to let the fruit and wine cavort.

White Sangria

The longer they cavort, the deeper your sangria will get in color. Isn’t that a pretty color after two hours?

White Sangria

The deeper the color, the fruitier and more delicious this drink gets.

White Sangria

This, I’m happy to say, will be the sangria recipe at my house from now on.  This really made our hot, blustery summer day refreshing and enjoyable. Cheers!

White Sangria

slightly adapted from Red and White Sangria by Aaron McCargo Jr. on Food Network

Prep Time: 15 minutes    Chill time: 2 hours    Level: Easy    Serves: 4-6

  • 1 bottle good quality fruity white wine, like pinot grigio or sauvignon blanc
  • 1/4 cup orange liqueur
  • 1 medium peaches, washed, pitted and sliced (about 1 1/2 cups)
  • 1 cup strawberries, washed, hulled and sliced
  • 1 orange, thinly sliced
  • 1 cup green grapes, halved
  • 1 cup bing cherries, pitted and halved
  • Ice
  • fresh mint sprigs for garnish (optional)
  • simple syrup (see below; you’ll need water and sugar)

In a large pitcher, mix the white wine and orange liqueur. Add the peaches, strawberries, orange slices,  grapes and cherries. Stir all to combine. Refrigerate 2 hours.

To make a simple syrup, boil about one and a half cups water and stir in enough sugar to sweeten to taste. Stir often and reduce down to about half, or until you have  about a cup of syrup, 5-8 minutes. Cool completely.

Stir in the simple syrup prior to serving and sweeten to taste. Serve over ice and garnish with fresh mint if desired.


In case you’re curious, I opted for a Francis Ford Coppola pinot grigio. The husband and I are Coppolla wine fans, both red and white. Knew I couldn’t go wrong there. Yes, it was tart at first, but it mingled well with the added sweetener.

If you want to make a double recipe, just double the wine and orange liqueur; there’s plenty of fruit in the recipe for this. Just let the sangria rest in the fridge slightly longer the achieve a fruitier taste, if that’s the desired result.

Peach schnapps would be a good substitute for the orange liqueur.

Play with your fruit combinations if you’d like. Try whichever fruits look best that day in your market, but I do personally advise at least using orange slices, peaches and strawberries if you can get them that day.

Most sangria recipes call for soda water added in right before serving, just a splash or two. However, I’ve never had sangria where it was added in, say, a restaurant. We prefer it without, but know it’s an option if it appeals to you.

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- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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52 Comments so far

  1. Yummy! Those are some gorgeous drinks – think I might try making them for my family reunion next week.

  2. Penny says:

    I’m going to write about your blog on my blog…okay? hee hee….this is the ultimate summer celebration! So gorgeous and yummy! It’s summer in a glass!

  3. I will be making this for my sister-in-law the next time she comes. She’s not a big drinker, but she likes the fruity wine drinks. I think this would be a big step up.

    • KMont says:

      Excellent idea, Julia! Sweetening with the simple syrup helped the wine taste less prominent, too, so that will probably appeal to your sister’s taste buds.

  4. Marisa says:

    I found you on food gawker, and I wanted to stop by to tell you your photos are amazing, they really capture the essence of Sangria.

    • KMont says:

      Thank you for stopping by, Marisa! We appreciate your feedback. The drink turned out to be very photogenic. 😀

  5. Taylor says:

    I sure could use a glass of that right about now! I’m loving all of the fruit you managed to put in it…I’m definitely making this soon!

  6. Dee D. says:

    That looks so refreshing and delicious!
    Love the glasses 🙂
    Too bad I’m not old enough to drink it yet :/
    Is there a non alcoholic version of this?

    • KMont says:

      Dee, interesting idea for a non-alcoholic version! I just Googled non-alcoholic sangria and found some interesting ideas. Basically, you substitute fruit juices for the wine and liqueur. There are some recipes out there, so maybe google and give a couple a try. Good luck!

  7. Mollie says:

    OMG that looks amazing. Your pictures are gorgeous!!!

  8. Sarah says:

    This looks amazing! Definitely making your recipe for our 4th of July celebration!

  9. BevQB says:

    mmmmm, love the idea of also adding peaches. I never thought of that. For that matter, I never thought of a WHITE Sangria either.

    I used to make a red Sangria punch with oranges, lemons, lime JUICE. Then I FROZE it. The alcohol kept it from freezing solid so it was like a Slushee. Dump into a punch bowl, mix in some Squirt and yum. For garnish, I’d float an ice ring on top made of Squirt with slices of the fruit frozen into it and floating around on top of the punch. I imagine that the Squirt, in addition to the grapefruit flavor, sweetened it in much the same way as your simple syrup.

    I’m thinking your white Sangria WITH PEACHES would be even prettier and yummier. But I’d probably still freeze it because well… who doesn’t like frozen drinks?

  10. christine says:

    I just joined your Sangria of the month club. {What?? You didn’t know you had that?!} So I expect a liter of this sent up to me asap using that one hour courier service? Ok, thanks.

    The latest issue of Everyday Food Magazine has a column dedicated to Sangria–every recipe looks amazing, I want to try them all. Although, like you… I prefer Sangria without the carbonated soda added.

    Cheers! xo

  11. carol says:

    Approximately how much sugar did you add to 1 1/2 cups water to make your simple syrup–what was your ratio as I don’t like drinks overly sweet.

    Also, for the orange liquor; could I use Triple Sec or what would you recommend?

    Gorgeous photos and thanks for all the inspiration!

    Thank you!

    • KMont says:

      Hi, Carol! You’ve asked me a real tough one because I don’t remember how much sugar I used! I have a terrible memory and on top of that the simple syrup was a last minute solution and I failed to write it down because I was in a rush to get the drink finished, photographed, etc. Which is bad of me.

      What I would do is simply dissolve some sugar in water, unheated, and see if it’s the right sweetness for you. Start small, say a quarter cup of sugar (or even less if you like) in one and a half cups of water. Stir to dissolve and if that tastes sweet enough to you, proceed with the boiling down part of making simple syrup.

      Keep in mind, though, that boiling it down is also concentrating that sweetness and your simple syrup will probably still end up tasting sweeter than what you started out with. This is OK though because then you can just add a little syrup at a time to the sangria until you’ve got it as sweet as you need it to be.

      Hope that helps!

  12. carol says:

    Thank you for helping-it helped a lot. I’ll try your suggestion.

    Do you think I could use Triple Sec for the orange liqueur or would you recommend something else? (I need to make white sangria for about fifty people so hence all the questions to get it right!:-)

  13. I love sangria and this looks so inviting – lovely photos!

  14. Debbie says:

    I love Sangria so I am really excited to give this recipe a try. Thanks for posting it!

  15. This looks great! I just found you via Pinterest. I’m going to make it for a all gathering tomorrow night and ill let you know how it turns out!

  16. Jen A says:

    I’m going to make this for a small party tomorrow with peach schnapps, I can’t wait!


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