The highlight of making sangria, whether red or white, is the opportunity to showcase beautiful seasonal fruit, turning a simple drink into an exceptional beverage. This time of year, the fruit options are bountiful, with peaches, plums and melon bursting with flavor and color. For my wine choice, I selected a fruity, floral Moscato, which adds a delightful sweetness and aromatic complexity to the sangria. I then added thinly sliced citrus—lemons, limes, and oranges—to infuse a zesty brightness, along with a medley of fresh berries for a pop of color and tartness. To elevate the drink, I stirred in a few tablespoons of mint simple syrup, lending a refreshing herbal note that perfectly complements the fruit and wine. This white wine sangria is an ideal happy hour drink, perfect for a backyard party with friends, where its refreshing taste and stunning presentation are sure to impress.
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1 sprig fresh mint or 4-5 mint leaves
- 2 750-ml bottles of your favorite white wine
- 2 cups fresh fruit of your choice cut into cubes
Instructions
- Combine the sugar, water and fresh mint in a small saucepan, to make the simple syrup. Cook over medium heat until the sugar dissolves completely. Remove from the heat and let the simple syrup cool.
- In a large pitcher, combine the white wine and 2-4 tablespoons (or to taste) of the mint simple syrup. Stir to combine. Add in the fruit and chill before serving. The sangria is even better the next day after the fruit has been soaking in the wine. Serve in glasses filled with ice for a chilled and refreshing drink. Garnish with sprigs of fresh mint.
