Grab whatever fruit is at its peak for this crowd-friendly recipe for White Sangria for All Seasons!
Winter, spring, summer or fall, you name the season and I’ll show you how to spice up this recipe for the best-ever White Sangria.
While summer may seem like peak sangria time, there are so many other fruit combos begging for a soak in wine, orange liquor, juice and citrus.
Don’t let the refreshing allure of a chilled glass of sangria deter you from whipping up this crowd-friendly cocktail when the temps start to dip. Sub in any combination of apples, cranberries, pears or oranges for a fall-ish or wintery fruit mix.
And check out that fruit-to-booze ratio below!
Everyone knows the best part of sangria is all the fruit, which takes on the sweetness of the wine and the tanginess and punch of the orange liquor.
Whip up a pitcher a day in advance to give the flavors added time to get cozy then stir, pour and start sipping!
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Ingredients
- 1 bottle crisp white wine, such as Pinot Gris or Sauvignon Blanc
- 1/2 cup Cointreau or other orange liquor
- 2 cups fruit juice, such as peach or apple
- 4 cups chopped fruit, such as peaches, apples or strawberries
- 2 limes, thinly sliced
Instructions
- In a large pitcher, combine all ingredients.
- Gently stir then cover and refrigerate for a minimum of 2 hours and up to 12 hours.
- When ready to serve, use a slotted spoon to portion out the fruit from the pitcher into serving glasses then pour the sangria on top.
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This was fabulous! It was great to find a recipe without any refined sugars. We made it with peaches and blueberries.
So glad you enjoyed it, Erin!
I made this using Sauvignon Blanc and peach juice along with random fruits from my fridge. SO GOOD! Thanks for the template, looking forward to making other variations in the future. :)
Amazing! I’m thrilled you enjoyed the recipe, Amy!