Summer is almost over here in the Pacific Northwest, but I’m still hanging on to every last drop of sunshine with this Traditional White Sangria recipe. Gather your leftover berries and stone fruit, snag an apple and some white wine, and let’s make sangria!
Origins of Sangria
The earliest versions of sangria are believed to have originated more than 2,000 years ago when Romans, making their way through the Iberian Peninsula, planted vineyards along the way. And because drinking water was unsafe, it was often fortified with wine, spices, and herbs.
Fast forward to the early 1700s and 1800s when versions of what we now know as sangria were made in England, France, and eventually popularized in the U.S. at the 1964 World’s Fair in New York.
Despite its global popularity and common association with Spain, there is no official formula for sangria in Spain, and local restaurants are more often found to be serving a drink called tinto de verano, which is a simple blend of red wine, ice, and lemon soda or casera (sweetened soda water). So while some Spaniards may enjoy sangria, it is a more popular drink among tourists.
Since its inception and evolution, many other versions have become popular as well, including white sangria made with Spanish white wine, cava (sparkling Spanish white wine), and even cider. (source)
How to Make White Sangria
Years ago, we shared a recipe for Easy Traditional Red Sangria, and you all have loved that! It’s our go-to for hosting and one we enjoy over and over again. So it was due time to create a white wine version.
This recipe is simple, requiring just 8 ingredients, 1 pitcher, and 15 minutes to make. The only “special” ingredients it requires are a bottle of white Spanish table wine and apple brandy (brand recommendations included below!). Based on my research, this is a traditional blend of alcohol and wine that creates a crisp but boozy and irresistible sangria.
For fruit, I went with plenty of citrus, strawberry, nectarine, and apple. Of course, based on whatever season it is in your country, get creative! Anything that blends well with beverages would likely work here (think oranges, blackberries, figs, plums, and mango).
Sangria benefits from a bit of sweetness, and to keep things uncomplicated and pure in flavor, I went with organic cane sugar. But I know some of you avoid sugar, so try sweetening with a comparable amount of either powdered coconut sugar, maple syrup, agave, or stevia to taste.
All that’s left to do is muddle and then add the rest of the fruit and booze! This is the fun part.
Simply stir and serve over ice or frozen fruit. This can be made up to 24 hours in advance, which makes it ideal for making ahead for parties and gatherings.
I hope you all LOVE this sangria! It’s:
This would make the perfect easy beverage for Spanish-inspired meals or tapas dishes like Patatas Bravas (mmmm, take me back to Spain already).
Pair this delicious white sangria recipe with just about anything spicy or Spanish/Mexican-inspired, like Quinoa & Vegetable Stuffed Portobello Mushrooms, Roasted Cauliflower Tacos with Chipotle Romesco, Garlicky Sweet Potato Noodle Pasta, Quinoa Taco Meat, or Butternut Squash Portobello Tacos!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistabaker on Instagram. We’d love to see what you come up with. Cheers, friends!
Easy Traditional White Sangria
- 1 medium lime (thinly sliced into rounds)
- 1 medium lemon (thinly sliced into rounds)
- 1/4 cup organic cane sugar (or sub agave, powdered coconut sugar, maple syrup, or stevia to taste // for drier sangria, omit)
- 1/4 cup apple brandy (Laird’s Apple Jack brand // or sub brandy, but apple brandy has a subtler apple flavor + smoother, gentler finish)
- 1/2 medium organic green apple (cored, skin on, chopped into small pieces)
- 1 medium ripe peach or nectarine (thinly sliced)
- 1 cup sliced strawberries
- 1 750-ml bottle dry, crisp white wine (chilled // I prefer white table wine from Spain or Portugal (I liked Alianca brand!) but Sauvignon Blanc adds a nice complexity, and Pinot Grigio works, too)
- Ice or frozen berries for serving
- Sparkling water (optional)
- Fresh mint (optional)
- Add lime, lemon, and sugar (or other sweeteners) to a large pitcher (or use multiple pitchers if making a larger batch) and muddle with a muddler or gently crush with a wooden spoon for 45 seconds.
- Add apple brandy and muddle again to combine for 30 seconds. Add apple, nectarine, and strawberries and stir to incorporate. Then add wine and stir once more.
- Taste and adjust flavor as needed, adding more sweetener of choice for sweetness, lemon or lime juice for acidity, or fruit. Stir to combine.
- Add ice or frozen berries and stir once more to chill. Serve as is or with a bit more ice and mint (optional). To dilute the mixture, top off glasses with a bit of sparkling water (optional).
- Store leftovers covered in the refrigerator for up to 48 hours, though best when enjoyed within the first 1-2 days.
*Find a more traditional take on white sangria here.
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