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Sangria Blanca

Cocktail by Clayton Crawford. Photo by Cindy Moriarty.

Sangria first came to the United States from the Caribbean under the name of “sangaree” in the 1700s. While it’s hard to imagine Benjamin Franklin and George Washington sitting around big punch bowls of sangria as they signed The Declaration of Independence,  the scene is entirely possible. Don’t we all feel a little extra rebellious after a few glasses of light, bright sangria? After the colonial period, the drink fell into obscurity, completely disappearing during Prohibition. Until another tumultuous time in American history.

Fast forward to 1967 and New York City is hosting the World’s Fair. For breakfast, a “waffle” from some far-off country called Belgium has been introduced, and for lunch, a warm, crunchy delicacy called an “egg-roll” has made an appearance. Waves of foreign languages mingle as visitors from around the world celebrate their cultures with food and drink. A booth from Spain is handing out glasses of red wine with fruit bobbing in the cup. It’s a bright, refreshing beverage that is as perfect for fiesta-time as it is for siesta-time. We’re not saying sangria brought peace on earth that day, but it certainly didn’t make matters worse.

Jump to recipe

Now that the weather is warmer and we’re emerging from another difficult time in American history, it’s time to sip some Sangria. While sangria is a common fixture at wedding showers, garden parties, and World’s Fairs, it’s a great beverage to sip with friends for any occasion, and the wine-soaked fruit is a delicacy for any time you’re soaking up the sun’s rays. This Sangria Blanca recipe made with white wine is light, citrusy, and incredibly sippable. It won’t stain your teeth or table cloth, but it might make things a little nicer this weekend.

Cocktail by Clayton Crawford. Photo by Cindy Moriarty.

Sangria Blanca

Prep Time: 5 Minutes (Total Time 12-24 hours)

Makes: 8 servings

Ingredients

  • 1.5 LITERS OF DRY WHITE WINE (LIKE KENDALL-JACKSON SAUVIGNON BLANC)
  • 4  OZ. OF ORANGE LIQUEUR (LIKE ORANGE CURACAO OR TRIPLE SEC)
  • 6 OZ. FRESH LIME JUICE (ABOUT SIX LIMES)
  • 3-4 HANDFULS OF CHOPPED, FRESH FRUIT 
  • 12 OZ. OF PASSION FRUIT OR OTHER FRUIT NECTAR (OPTIONAL)
  • FRESH FRUIT TO TASTE

Directions

Cocktail by Clayton Crawford. Photo by Cindy Moriarty.

Pro Tips

  • Why does it need to chill for 12-24 hours? The fruit and the wine need to get to know each other before sangria tastes its best. The acid and enzymes in the lime and wine will help break down the fruit, infusing the sangria with all of the fruit’s flavors. Moreover, the additional time will help the sangria soak into the fruit, so when you bite down a blueberry, you’ll get all that fresh, bright white sangria flavor. If the fruit changes colors slightly (strawberries are known to pale), don’t worry that’s just part of the process.

Sustainable Spirits

Kendall-Jackson is a California Winery known for incredible wines and for treating the earth with respect. In 2020 they won Drink’s Business’ coveted Green Company of the year award and it’s not hard to see why. They use ⅓ of the water of comparable vineyards, power their vineyard with 100 percent renewable energy (including an onsite solar array), and leave half of their acreage to run wild promoting a healthy ecosystem.

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