The first time I heard about white sangria, I thought of anemia. Sangria is derived from sangre, Spanish for blood, and sangria literally translates to bleeding. Anemia is when the body does not have enough red blood cells and one of the symptoms is having a pale pallor. So, you know, white sangria elicited a picture of anemia in my mind.
The drink white sangria is so called because it is made with white wine rather than red wine. In looks and in flavor, however, it is anything but anemic. The liquid is pale gold, the flavors are fruity and sweet, the sensation in the mouth is slightly bubbly because of the addition of soda water.
White sangria is traditionally served as a punch (i.e., in a punch bowl) but you can easily serve it in a pitcher. To prevent the flavors from getting diluted, do not add ice. Instead, serve ice on the side.
- 1 bottle of well-chilled white wine (we used Chardonnay)
- juice of two oranges
- juice of one lemon
- juice of one lime
- simple syrup (plain or infused), to taste
- 1 cup soda water
- fruit slices (lemon, lime, orange, watermelon, apple… whatever you like, really)
- Pour the wine into a pitcher.
- Add the juices and the syrup. Stir.
- Add the fruit slices.
- Give the drink a final stir.
- (For best results, allow to steep in the fridge for at least six hours; overnight is better).
- Serve with ice on the side.
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