Summer Sangria Recipe: The Perfect Refresher
Our delicious summer sangria is lighter and fruitier than our regular sangria recipe. Made from white wine instead of the classic reds like merlot and zinfandel, we love summer sangria because it's as tasty as it is attractive. Plus, you don't have to worry about guests spilling it--white wine means no major stains! Your guests can relax, and so can you--just what a summer party is all about.
Sangria is easy to make, taking about 15 to 20 minutes to prepare. However, we recommend doing steps 1 through 4 a few hours before guests are going to arrive, allowing the fruit juices to fully blend with the wine and create the delightful fruity flavor that is sangria's trademark.
Of course, one of the best parts of this sangria recipe is that you can change it as much or as little as you want. Don't like tangerines? Take them out entirely or replace them with peaches or orange slices. Want more color? Add blackberries or raspberries to the mix. Want your white wine sangria to pack a punch? Add in an extra shot of rum, or even one of brandy. It's all up to you, so take this base recipe and make it your own!
Summer Sangria Recipe:
You'll need:
- 1 Bottle of your favorite white wine (such as chablis, riesling, chardonnay, or sauvignon blanc)
- 1 Lemon, cut into wedges or slices
- 1 Lime, cut into wedges or slices
- 5-10 Strawberries, cut in half
- 1 Small Bunch of Grapes, each cut in half
- 1 Nectarine, cut into wedges or slices
- 2 Tablespoons Sugar (add more to taste as you go)
- 1 Shot of Rum (or possibly 2 if you'd like a stronger brew)
- 1 Can of lemon-lime soda, chilled; for a less alcohollic, more punch-like drink, add 2 cans)
- Ice
Directions:
- Pour the white wine into the bowl or pot you're mixing the sangria in.
- Squeeze the lemon, lime, and tangerine juice into the mix.
- Drop the fruit into the bowl; try not to let seeds fall into your sangria.
- Mix the rum and sugar in; stir until blended.
- Just before serving, add the soda and ice.
- Serve in punch glasses or separate into carafes and allow guests to refill as necessary.
This recipe serves four to six with one serving each.
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