After years of enjoying classic red version, it came as a shock, the first time I tried white sangria. It had never occurred to me that the Spanish party beverage could be even more imbibable when made with white wine. It was a groundbreaking moment, much like the time I realized gazpacho came in the color white, too.
Just as its red counterpart takes advantage of robust orange and apple flavors, the delicate, slightly-more-refreshing white sangria does well capitalizing on fleshy Summer fruits, like peaches and mangoes, especially if you're using a crisp white with fruity aromas, like the Côtes de Gascogne I employed recently. (Note that just about any seasonal fruit, from white nectarines to blackberries, would do well in this drink, too). This recipe makes a lot, but beware: you'll have reached the bottom of the pitcher before you know it.
- 750-ml bottle crisp white wine, preferably one with stone fruit aromas (such as Mont Gravet Côtes de Gasgogne)
1/2 cup orange liqueur, such as Cointreau or Grand Marnier
1 mango, pitted and sliced
2 peaches, pitted and sliced
1/4 cup simple syrup, or to taste
Handful of raspberries (optional), for garnish
- In a large pitcher, combine white wine, liqueur, mango and peaches, and simple syrup to taste. Cover and refrigerate six to eight hours; serve over ice. Garnish with raspberries, if desired.
- Drinks, Cocktails
- Serves 4-6.