White Sangria
Also known as Sangria blanca
White wine, brandy, fruit and soda over ice: the pale half of the sangria family.
Sangria is a Spanish punch tradition rather than a single recipe, and white-wine versions have long been made alongside the red. The white variant’s international career belongs to the 1990s, when restaurant menus began offering it as a lighter alternative to red sangria. The build is the same: wine, a little brandy or orange liqueur, fruit, and soda or lemonade to lengthen it. What separates a good one from a bad one is restraint — the wine should still be recognisable.
- Sparkling white sangria, built on cava, became a common restaurant variant in the 2000s.
- Sangria blanca with cava
- White sangria with peach
“Sangria’s EU protected status since 2014 applies to the Spanish product, not to the mixed drink.”
Ingredients
- Dry white wine500 ml
- Brandy60 ml
- Orange liqueur30 ml
- Lemonade or soda200 ml
- Lemon1, sliced
- Orange1, sliced
- Peach or apple1, sliced
Method
Combine the wine, brandy, liqueur and fruit in a jug and chill for at least an hour; top with lemonade or soda and serve over ice.
Jug and wine glasses · ice · fruit