White Wine Punch
There’s no wrong way to make sangria. Take this basic recipe and add your own flourish with whimsical fruit combinations, a splash of flavored liqueur, crushed fresh mint leaves or different flavors of juice or sparkling beverages.
- About 2 cups fresh fruit, cut into wedges or thin slices (citrus sliced into thin wheels look beautiful in a pitcher; melon and pears are light and refreshing) Add to list
- 1 bottle chilled white wine Add to list
- 1/4 cup Triple Sec Add to list
- Sugar to taste Add to list
- About 2 cups lemon-lime soda, lemonade, sparkling lemonade or club soda Add to list
Slice and chop fruit and put into a large bowl or pitcher, reserving fragile fruit (such as berries); add wine, liquor and sugar.
Refrigerate overnight for more complex flavor (or at least 1 hour). Pour over ice and add fizzy ingredients and fragile fruit shortly before serving.
To make it spicy: Add a teaspoon or two of your favorite hot sauce and a seeded chile pepper such as a jalapeno. Keep in mind that the longer it lingers, the spicier it becomes.
To boost the fruitiness: Cut fruit into wedges, thin slices or chunks to expose the most surface area.
To make it less sweet: Substitute sparkling water or club soda for soda or juice. Add sugar and other sweeteners a bit at a time to avoid going overboard.
A lighter take on sangria: Make yourself the delightful Spanish summer drink known as Tinto de Verano. Combine equal parts of red wine and sparkling lemonade or lemon-lime soda. Too sweet? Tame it with sparkling water or club soda. Serve over ice with a slice of lemon for simple summer refreshment.
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