A glass of good Sangria is one of the joys of summertime. The question is: Should you go red, white or rosé? Classic red Sangria brings deep, lush notes. But White Sangria goes lighter and brighter, not just with the wine that forms its base but the fruit within as well. Think stone fruits and bright citrus.
You can take the fruit any way you want, really. This recipe calls for peaches and green apples, but you can throw in just about anything you like: strawberries, blueberries, cherries, grapes, plums or even lychee. If you have some extra time and you want to go extra hard and boozy with it, you can cut up your fruit in advance and marinate it for a few hours (or overnight) in gin or vodka, throwing in a hefty splash of orange-flavored triple sec if you like.
Your choice of wine is just as flexible, within reason. You’ll want to aim for one that’s relatively dry and crisp to balance the fruit’s sweetness; something along the lines of a chenin blanc or pinot grigio would be a good pick.
After mixing it all up, let it sit in your refrigerator for a few hours to allow the flavors to combine—but not for too long, since you don’t want to let the fruit soften to the point of mushiness. An hour or two is sufficient; don’t let it sit longer than four.
Fill each wine goblet two-thirds full and top it off with a splash of seltzer or club soda (or cava or prosecco, if you’re feeling particularly decadent) if you want to add bubbles, or fill it all the way to the brim with the wine-and-fruit mixture to get the fullest flavor.
The ultimate secret to making the best Sangria? Make it however you like.
- 1 bottle dry white wine (such as pinot grigio or chenin blanc), chilled
- 4 ounces Lillet blanc
- 1 medium peach, pitted and sliced
- 1 green apple, cored and sliced
- 1 lemon, cut into wedges
- 3 mint sprigs
- Club soda, chilled, to top (optional)
Add wine, Lillet, fruit and mint into a pitcher and stir to combine.
Chill for up to four hours.
Divide between 4 to 6 wine goblets and top with club soda, if desired.