I wasn’t always a wine drinker. In fact, it took a little convincing by my husband before I ventured past the one, safe merlot I was clinging to. Silly me. I should’ve opened up the floodgates to wine years ago. Well, now I sound like a lush – at least we got that out of the way.
The summer we lived in Portland our friends invited us to their wedding followed by one of the most perfect receptions I’ve ever attended. There was a tent. There were close friends. There was an angry mob across the street protesting foie gras. There was dancing to bluegrass music even though no one knew what the hell they were doing. It was chaos and madness and beauty. There was lemon blueberry and chocolate ganache cake, which I embraced two slices of. And, there was sangria (the elixir that truly got the party going).
Sangria is delicate, refreshing, and sweet. It’s the perfect afternoon drink and especially lovely for a wine novice that’s not quite used to the dry taste it can sometimes leave behind. It is colorful, it is beautiful, it is a party in a glass. In other words, it is the unofficial queen of the wine scene.
Origins of Sangria
The earliest versions of sangria 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 fortified unsafe drinking water 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 its arrival 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 Spanish drink called tinto de verano, which is a simple blend of red wine, ice, and lemon soda or casera (sweetened soda water).
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)
This particular recipe was inspired by my love for all things citrus and, of course, mint. I could eat mint and basil by the handful, hence the reason they pop up on Minimalist Baker so often.
To prepare this sangria, you’ll need a dry white wine (such as Vinho Verde, Sauvignon Blanc, or Pinot Grigio), lime, lemon, simple syrup, and mint. We opted for a pinot grigio, deciding a chardonnay wouldn’t complement the citrus as well.
The result is a refreshing white sangria with plenty of lemon-lime flavor and the slightest hint of mint. But if you love mint as much as we do, feel free to add more. We won’t judge.
Mint and Citrus White Wine Sangria
Ingredients
- 1 bottle white wine* (we opted for a pinot grigio // other options would be a dry riesling, sauvignon blanc, or cava for a sparkling option)
- 1 medium lemon (thinly sliced)
- 1 medium lime (thinly sliced)
- 8-10 mint leaves
- 2 Tbsp sugar
- 2 Tbsp water
Instructions
- Prepare simple syrup by mixing sugar and water in a small dish and microwaving for 30-second increments until sugar is dissolved. Alternatively, prepare a large batch on the stovetop using a 1:1 sugar-water ratio and reserve for later use.
- Once simple syrup is ready, add 1 Tablespoon to each wine glass. Then add mint leaves and stir/lightly muddle. Next add several slices each of lemon and lime.
- Top off with wine and let set for a few minutes so the flavors can meld together. Top off with more wine and citrus as needed.
Notes
*Nutrition information is a rough estimate.
Mereditj says
I love this! I had some lackluster white wine in the fridge and the citrus and mint really make it something delicious. Thank you! I only had oranges, no lemons, but it wasn’t a problem. In fact I’m enjoying a second glass right now.
Yay! Thanks for the lovely review, Meredith! So glad you enjoyed!
Alyssa says
Delicious! This might be the perfect summer sangria. I followed the recipe exactly, but added some limoncello as well. I will definitely be making this again.
Whoop! Thanks so much for the lovely review, Alyssa! xo
Christine says
Thanks for the recipe! I had some white wine that was too sweet for my taste so I used it in the recipe and didn’t need to add the simple syrup. Had lemons, limes, blood oranges and mint on hand from our yard and added about a 1/2 cup of white rum, 1/2 cup of Cointreau and sparkling water to taste. Really refreshing summertime drink!
Deborah Olmstead says
How would I make this in a larger volume for a group?
Hi Deborah! You can change the serving size with our new feature that lives just above the ingredient list! This will help you adjust for your group size :D
Garry Wester says
Have you ever thought about publishing an ebook or guest authoring on other sites? I have a blog based on the same ideas you discuss and would really like to have you share some stories/information. I know my audience would value your work. If you are even remotely interested, feel free to send me an email.
Thanks for the kind thought, Garry! Unfortunately, Dana is not taking on any additional projects but we appreciate you reaching out!
Rebecca says
Made this last night for my sisters birthday, it was a huge hit. It went really well with her taco Tuesday theme. Since it was a Tuesday I diluted the mixture with some sparkling water since everyone had to work in the morning. The sangria was a big hit and I will definitely make it again.
Maddie says
I made this in a pitcher, and it was just as pretty as it was delicious. My husband and I did a taste test then added a seedless mandarin orange (halo) that we keep around for the kiddos. It rounded out the citrus flavors perfectly. I will definitely be making this again.
Zelda Dembitzer says
House Lawyers?[…]just below, are some totally unrelated sites to ours, however, they are definitely worth checking out[…]?
Kim Shirey says
I love a great cocktail with brunch, and this my friends was amazing!!! I love how simple it is to make, and that I almost always have the ingredients on hand.
Maura says
I would also love to know how you’d recommend making this by the pitcher. Sounds delicious!
Karen says
Just found this recipe. Looks delish! Question…could you also make it by the pitcher? Just wondering about quantities…ie how much simple syrup and if 1 lemon, 1 lime & 8-10 mint leaves would be sufficient for a pitcher full :).
Sea Coaster 12 says
This recipe rocks! I brought it half made over to a party and it was a big hit. Luckily, I brought extra ingredients to make a second batch. Thank you Minimalist Baker for giving me a great recipe!
*Also note, I used Orange mint instead of just plain mint and it was a great way to round out all the citrus flavors in this combo!
Kim says
I think I know which wedding you’re referencing. :) Good times. Thanks for your lovely compliment. I still think about that dang cake…and sangria.
So glad you read! Still one of our most favorite weddings to date. Hope you and the little family are doing well!
Amanda says
Unoaked chardonnay! I’ve found it to be slightly grassy, sometimes with a bit of apple. I forget which brand I tried, but it was one of the big, nationally-distributed ones. If you’re looking for a different twist flavor-wise.
That’s a great suggestion as well. Isn’t it something like “simple chardonnay”? Thanks Amanda!