White sangria is a refreshing Spanish punch made with white or sparkling wine and ripe summer fruits. Experiment with different wines and fruits, and add flavored liquors for extra kick. Non-alcoholic versions can also be made using white grape juice or non-alcoholic wine.
White sangria, or sangria blanca, is a delicious and refreshing punch. Originally from Spain, this refreshing drink is a blend of white or sparkling wine with the ripest fruits of summer. Try making white sangria for a Spanish-themed dinner party, garden wedding, or any warm-weather celebration.
Typically, white sangria uses fruits which are characteristic flavors in fruity white wine. Peaches, nectarines, crisp green apples and tropical fruits are all suitable for dipping into white wine. To make a basic white sangria, slice the fruit into small pieces, place it in a pitcher and fill it with a white wine of your choice, adding sugar or honey if desired. Allow the mixture to cool for several hours or overnight, as the wine absorbs the fruit flavors. When serving, top with seltzer or sparkling wine for a hint of carbonation.
While Spanish white wines are traditional for sangria, don’t be afraid to experiment with your favorites. A dry pinot gris will pick up the citrus flavors well, while an intoxicating viognier or gewürztraminer will dive into the sweetness of ripe peaches, perfuming the drink with floral notes. White zinfandel gives the drink a gloriously pink hue, making each glass appear like a sunset of color. Be wary of heavily spoiled wines like many California Chardonnays; while delicious on their own, the woody flavors can overwhelm and clash with the delicate fruit.
A popular new combination of white sangria makes use of that unusual tropical treat, the kiwi. To make a delicious kiwi sangria, combine white wine and simple sugar syrup with a mixture of sliced kiwi, green apples, green grapes, and lemon or lime juice. For a great extra kick, add about 1 cup (8 oz) of orange liqueur, such as Cointreau or Triple Sec. After allowing several hours for the flavors to meld, serve in tall glasses over ice, adding a few quarts of seltzer to each glass.
Combining sangria blends with additional flavored liquors is a great way to spice up the drink. Try creating a fragrant white sangria with peaches and mango, enriched with peach schnapps and a splash of brandy. Or create a crunchy early spring version with apple schnapps, tart green apples, lime wedges, and the freshest raspberries you can find.
For sparkling white sangria, avoid traditional French champagnes and try cava, a dried Spanish sparkler. Since carbonation will likely decrease during the steeping process, be prepared to add a splash of freshly opened cava or seltzer at the last minute, to boost backup bubbles. Sparkling sangrias are cool and refreshing and are a welcome variety for wedding toasties or bashower drinks.
It’s extremely easy to make a non-alcoholic version of white sangria. Use white grape juice from a winery, which is usually better and less diluted than store-bought varieties. Or try a non-alcoholic wine, such as those offered by Ariel Vineyards. The key to good sangria isn’t the alcohol, it’s the delicious combination of fruit and floral flavors, so don’t feel left out of the sangria’s goodness if you’re not a drinker.
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