This white sangria is the perfect sweet, fruity, wine drink to serve at a BBQ or cool off with all summer long. I can never decide if the best part is the drink itself or munching on the delicious wine soaked fruit after!
I was 19 when I fell in love with sangria. It was springtime and I lived in the north of Spain. For a 19 year old girl, anything can seem magic and romantic and even more so for a young American girl living in Europe.
My study abroad program assigned me a local family to live with and I had the best time with my host mom, Isabell. She made all my meals and washed my clothes and was patient with my stumbling Spanish.
For special meals she would mix up a pitcher of sangria from red wine and cinnamon and fruit. I was completely in love with the sangria, the food and the people.
These days I still make sangria the way Isabell taught me and other adaptations as well. This version is full of peaches and berries. The sweetness is adjustable based on your preference but it always tastes like summer to me!
Tools In This Post: I picked up this beautiful pitcher last month for all my summer drinks. If you make a lot of sangria take the time to find a pitcher you love to serve it in.
If you love summertime drinks don’t miss my amazing recipe for Frozen Watermelon Margaritas. They are one of my absolute favorites!
- 1 bottle chilled Riesling, a brand you like to drink
- ¼ cup triple sec
- Juice of 1 lemon
- ½ pound sliced peaches (fresh or high quality frozen)
- 1 cup strawberries, halved
- 1 cup blackberries
- ½ cup pomegranate seeds
- 1-3 Tbsp. white sugar as needed
- 1 lemon sliced
- 1 lime sliced
- Ice to serve
- In a large pitcher combine the wine and triple sec.
- Add the peaches, strawberries, blackberries, pomegranate seeds and lemon juice.
- If you plan to let the sangria sit for a few hours or overnight before serving, place it in the refrigerator to marinate.
- When ready to serve, taste and add the amount of sugar you want to sweeten it. Add the sliced lemon and lime.
- Serve over glasses of ice. The wine-soaked fruit is wonderful for snacking on.
- In the unlikely event you have leftovers I suggest discarding the slices of lemon and lime and then storing the fruit separately from the sangria in the refrigerator for 1-2 days. When the sliced lemons and limes sit too long in the sangria the oil from the peel can make it taste bitter.
This recipe is participating in Weekend Potluck!
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