White-Wine Sangria

prepared by and photo by Emily Doscher

Americans were first introduced to this Spanish drink in 1964, at the New York World’s Fair.  Since then many variations of fruit and wine concoctions have been tested amongst many of us.  White wine lends itself to a lighter more refreshing version of the typical red wine version.








Size: makes about 2 quarts

1 cup seedless green grapes
1 peeled & sliced kiwi
1 lb seedless watermelon, scooped into 1" balls
1/4 honeydew melon, seeded & cut into 1" cubes
1 sliced & seeded lime
1 sliced & seeded star fruit
1 pink grapefruit, seeded, sliced, & quartered
1 tbsp superfine sugar (add more to taste)
3 oz Cointreau
3 oz brandy
1 750-ml bottle chilled fruity white wine
1 cup white cranberry juice


In a really large pitcher (or split into two pitchers), combine all of the prepared fruit and sprinkle with sugar.  Stir to combine.  Add Cointreau and brandy.  Let sit at least 1 hour.  Stir in wine and juice.  Served chilled.

Slow-Cooked Mulled Cider

A Fizzy Fruity Mojito

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ