One of the things I enjoy most about making sangria is the opportunity to showcase seasonal fruit at its peak. In summer, peaches, plums, melon and berries bring vibrant color and fresh flavor, transforming a simple pitcher of wine into something special.
For this white wine sangria, I chose a fruity, floral Moscato that complements the sweetness of the fruit without overpowering it. Thin slices of lemon, lime and orange add brightness, while fresh berries bring color and a hint of tartness. A touch of mint simple syrup ties everything together, adding a refreshing herbal note that balances the fruit and wine. As the fruit mingles with the wine, it releases its juices and infuses every glass with summer flavor. Make it ahead and serve well chilled for an easy cocktail that’s equally at home at a backyard gathering, casual dinner party or holiday celebration.
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
- To make the mint simple syrup, combine the sugar, water and fresh mint in a small saucepan. Cook over medium heat until the sugar has dissolved completely. Remove from the heat and let the syrup cool.
- In a large pitcher, combine the white wine and 2 to 4 tablespoons of the mint simple syrup, or to taste. Stir to combine. Add the fruit and refrigerate until well chilled. For the best flavor, chill for at least 2 hours. Serve the sangria over ice and garnish with fresh mint sprigs.
