A tall, chilled pitcher of white sangria is made for sharing with a group of friends on a warm summer day. It’s fruity, bright, and refreshing, with just enough kick to keep everyone smiling all afternoon. It can be made in advance and served chilled over ice when the time is right.
The fresh fruit flavors used here are strawberry, peach, and orange, which pair well with a crisp dry white wine like Sauvignon Blanc or Pinot Grigio. Instead of adding any sugar or simple syrup, a can of peach nectar is stirred into the punch for a hint of sweetness. For another layer of flavor to my pitcher of sangria, I like to mix in a little dry Spanish sherry. At this point, most of the work is done and the fruity concoction should be chilled for several hours to allow all the flavors to meld. The good news is, once your thirsty guests arrive, there will be little left to do to really get the party started.
When you are ready to serve, simply fill the glasses with ice and pour in the white sangria, allowing a few pieces of boozy fruit to fall into each glass along the way. Fill the glasses just about three-quarters full, because a splash of Spanish cava will top off each glass as a final flourish of bubbly effervescence. While white sangria pairs well with grilled summer fare, it’s also a drink that can stand on its own as a refreshing summer cocktail. —KristinaVanni
4 hours 15 minutes
ripe peach, unpeeled, pitted, and finely chopped
orange, sliced into rings
fresh strawberries, stems removed and quartered
(750-milliliter) bottle dry white wine, such as Sauvignon Blanc or Pinot Grigio
1 1/3 cups
very dry sherry
orange-flavored liqueur (such as Cointreau or Grand Marnier)
1 1/2 cups
Spanish cava, chilled
In This Recipe
In a large pitcher, combine the peaches, oranges, and strawberries. Fill the pitcher with the wine, peach nectar, sherry, and orange liqueur. Stir to combine. Cover and refrigerate for at least 4 hours or up to overnight.
When ready to serve, fill each glass with ice and pour in the sangria until the glass is three-quarters full, allowing some of the fruit to fall into the glass. Top each glass with about ¼ cup of the chilled cava. Garnish the rim of each glass with more fresh fruit, if desired.