White Sangria with Lillet Blanc and Blood Orange

By • February 12, 2012 • 0 Comments

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Author Notes: There are quite a few Lillet-Sangria recipes out there--this is my personal take. I use the Lillet Blanc to sweeten and spike the white wine, so that you can avoid a boring white wine, vodka, and sugar mix. Adapt to your tastes! philipm

Makes 2 pitchers

  • 2 bottles Spanish white wine
  • 1 bottle Lillet Blanc
  • 4 cans San Pellegrino Blood Orange Soda
  • 1 apple, chopped
  • 1 peach, chopped
  • 1 orange, sliced
  1. Begin your Sangria adventures with all the chopped fruit and half the liquids.
  2. Throw chopped fruit into the bottom of your pitcher and pour over 1/2 the Lillet Blanc and 1 bottle of wine. Refrigerate for at least two hours.
  3. Top off the wine with 1/2 the Blood Orange Soda (2 cans of the San Pellegrino, or using other fancy sodas, 1/2 a bottle of Rieme or 1 1/2 bottles of small Lorina). Serve over ice and some of the fruit.
  4. When the first pitcher is finished, refill with the remaining Lillet, wine, and soda. Let it chill as long as you can.
  5. Feel free to substitute in different sodas and fruits, but keep in mind that both the flavor and some of the sweetness are coming from the soda! If you're entertaining a more wild crowd, you can add Triple Sec, St. Germain, Barcardi Limon, etc. To make a red version, just use spanish red and lillet rouge.
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