This post contains affiliate links. Please see our disclosure policy.
Nothing cools you off on a warm afternoon like a tall glass of this White Sangria! Made with juicy pineapple, sweet strawberries, and rose syrup, it’s basically summer in a glass.
For non-alcoholic fruity drink recipes, check out my Spectacular Strawberry Soda, Watermelon Smoothie, and Energizing Avocado Smoothie.
Quick Look: White Sangria
- 🔪 Prep Time: 10 minutes
- 👩🏽🍳 Rest Time: 1 hour
- 🍽 Total Time: 1 hour 10 minutes
- 👨👩👧👧 Servings: 8
- 🌱 Calories: 123
- 🍠 Dietary breakdown: Vegan, vegetarian, gluten-free, nut-free, and soy-free.
- 😋 Flavor Profile: Refreshing, fruity, and tropical with a light floral finish.
- ✅ Difficulty: Effortless — just chop, measure, and stir!
Summarize & Save This Post With
Table of Contents
Why You’ll Love This White Sangria Recipe
- Mindlessly Easy — Perfect for hot summer afternoons and backyard cookouts.
- Fruity and Fresh — Juicy pineapple and sweet berries add a light brightness that keeps every glass crisp and refreshing.
- Party Perfect — Made for prepping ahead, crowd-friendly, and easy to double — a summer get-together game-changer.
- Easy to Customize — Swap the fruit, go sparkling, or turn it into a mocktail. The summer sunset is the limit.
One sip of this white wine sangria recipe and I’m back in Spain. Years ago, I spent afternoons posted up street-side in Barcelona and Madrid, tall glass of sangria in hand, watching the city go by — and I came home a little obsessed. My first mission off the plane? Recreate it in my own kitchen.
Since then I’ve refined more versions than I can count, but this white sangria is the one I keep coming back to. Pineapple and strawberries make it sweet and refreshing, while the wine and rose syrup keep it crisp, floral, and balanced. It’s perfect as-is — but if you’re the experimenting type, there are plenty of variations below to play with.
More refreshing sippers to get your drink on: Hibiscus Elderberry Ginger Tea, Anti-Inflammatory Oat Milk Shaken Espresso
Key Ingredients
Pineapple: Choose a ripe pineapple with golden outer skin, a sweet aroma, and a slightly soft give when pressed. Fresh pineapple adds tropical sweetness and juicy texture to the summer sangria, but you can swap in frozen pineapple chunks if needed. (Use up the rest of that pineapple with Pineapple Skin Tea and Avocado Pineapple Popsicles.)
Strawberries: Bright red, firm, and fragrant berries work best. Fresh is ideal when they’re in season, but frozen strawberries can be substituted in a pinch.
White Wine: A dry white like Pinot Grigio provides the sangria with a crisp, refreshing base and helps keep it from turning overly sweet. For slightly different undertones, try Sauvignon Blanc or a dry rosé. Use a wine that’s good enough to drink on its own.
Brandy: Opt for a mid-range brandy like St-Rémy or Martell for a rich, complex depth — think dried fruit and caramel. You can also substitute light or gold rum, cognac, or triple sec.
Rose Syrup: The unexpected ingredient that takes this sangria from good to great. If you’re on the fence, consider this your sign. It adds a light floral finish that balances the pineapple’s sweetness and the brandy’s booziness.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
This recipe is a delicious starting point, not a rulebook. Here a few fun ways to switch things up:
- White Peach: Use 2–3 fresh, chopped white peaches for a mellower sweetness that pairs well with the rose and white wine.
- Tropical: Play up the tropical angle by swapping the strawberries for cubed mango and the brandy for white rum.
- Mixed Berry: Replace the strawberries with any combination of blueberries, raspberries, or blackberries.
- Frozen Sangria: Blend the wine, rose syrup, and brandy with frozen fruit instead of fresh for a refreshing, slushy drink.
- Rosé: Use a dry rosé in place of the white — or split the two — for a blush-pink sangria with a little more berry depth.
- Sparkling: For a fizzy finish, use all or part sparkling white wine. Add it just before serving so it doesn’t go flat — macerate the berries in just the syrup and brandy if needed.
- Mocktail: Skip the alcohol by using alcohol-free white wine and alcohol-free brandy (or topping with 1 cup sparkling water just before serving in place of the brandy).
How to Make White Sangria
- Prepare Fruit. Chop the fresh pineapple and strawberries into small chunks, then add them to a tall pitcher.
- Add Brandy & Syrup. Pour the brandy and rose simple syrup over the fruit and stir gently to combine.
- Add Wine. Pour both bottles of wine into the pitcher. Stir well.
- Rest. For the best flavor, allow the pineapple wine recipe to sit overnight in the refrigerator, or at least for one hour.
- Serve. Once it has rested, serve the pineapple white wine sangria cold, pouring it into cups over ice.
Jenné’s Recipe Tips
- Pick a wine you’d actually drink. A dry white is the backbone here — Pinot Grigio, Sauvignon Blanc, or Albariño all work. Skip the bottom-shelf “cooking wine”; you’ll taste the difference.
- Give it time to meld. An hour in the fridge is the minimum; overnight is best, since the fruit and wine have longer to come together.
- Short on time? Muddle. Lightly mash the fruit with the rose syrup and brandy before you add the wine. It jump-starts the flavor so you’re not waiting on a long chill — though an hour’s rest still helps.
- Adjust the sweetness. Taste before serving: more rose syrup to sweeten, a splash of soda water to lighten.
- Don’t let it overstay. It keeps 2 to 3 days, but it’s brightest in the first day or two — so make it the day before, not days before.
What to Serve with White Sangria
Pour the summer sangria into tall glasses over ice, or swap in frozen strawberries and pineapple for more punch. Garnish each glass with a pineapple slice, a strawberry on the rim, or a few fresh mint leaves or a sprig of rosemary for a pretty, aromatic finish. It makes a great happy hour sipper or warm-weather dinner drink. It’s one of my favorite vegan cookout recipes — enjoy it on its own or with any of the following:
- Mango Guacamole (or this classic easy guacamole recipe)
- Peach White Bean Salad
- Grilled Eggplant
- Cucumber Avocado Salad
- Jackfruit Tacos
- Vegan Burrito Bowls
Storage Directions
Store leftover sangria in a pitcher with a sealed lid or in an airtight container in the refrigerator for 2-3 days. It does not freeze well.
White Sangria FAQs
A crisp, dry white works best — Pinot Grigio, Sauvignon Blanc, Albariño, or a dry Riesling. Skip heavily oaked Chardonnay (too buttery) and overly sweet wines unless you want it on the dessert-y side.
This recipe is — but the wine is the thing to watch. Some wines are filtered with animal-derived fining agents like isinglass, gelatin, or egg whites. Look for a “vegan” label or check the bottle on Barnivore.com to be sure. Some great and commonly available vegan wines for white sangria are Espiral Vinho Verde, Bonterra Organic Pinot Gris, and Costco’s Kirkland Signature Friuli Pinot Grigio.
Yes, and it’s better for it. Let it chill 1 to 24 hours so the fruit has time to infuse. Berries only need a few hours to soak, so if you’re prepping further ahead, stir them in shortly before serving so they don’t go to mush. If you’re swapping in a sparkling wine, add that just before serving so it keeps its fizz.
Covered in the fridge, it’s good for 2 to 3 days. The fruit softens as it sits, so if the berries have gone too mushy, scoop them out and drop in a few fresh ones before serving.
Pineapples and strawberries are optimal for their fresh, tropical, and fruity flavor; however, apples, peaches, oranges, halved green grapes, blueberries, and raspberries all work well. Firmer fruit holds its shape longer, so add berries shortly before serving if making more than a few hours in advance. Frozen fruit works too and helps keep it cold without watering it down.
To make a mocktail, swap the wine and brandy with non-alcoholic options. These non-alcoholic spirits can be purchased at most liquor stores, online, at grocery stores, and from stores like Home Goods (best prices).
Orange liqueur (Cointreau or triple sec), peach schnapps, or white rum all work. You can also just leave it out.
Absolutely — this recipe serves 8, so doubling gets you 16 and tripling gets you 24. Everything scales straight up. Two tips for bigger batches: add the brandy and rose simple syrup to taste instead of all at once, since big batches tip boozy or sweet fast and you can’t undo it. And mix it in a large drink dispenser or punch bowl so guests can serve themselves — drop in frozen fruit to keep it cold without watering it down.
More Fruity Cocktails
If you tried this White Sangria recipe or any other recipe on my blog, please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
Save now, cook later.
We’ll email this post to you, so you can come back to it later!
White Sangria
Video
Ingredients
- 1/2 ripe pineapple, chopped into small chunks, about 3 cups
- 2 cups fresh strawberries, chopped into small chunks
- 1/2 cup brandy, I use Martell
- 1/2 cup rose simple syrup
- 2 750ml bottles bottles of pinot grigio, or other dry white, such as sauvignon blanc, or rosé wine
Instructions
- Add fresh fruit to a tall pitcher. Pour the brandy and simple syrup over it. Stir gently to combine.
- Pour the 2 bottles of wine into the pitcher. Stir well.
- Let the sangria sit overnight in the refrigerator or for at least one hour for the best flavor. Serve the sangria cold, poured over cups of ice.
Notes
- Storage directions. Store leftover sangria in a pitcher with a sealed lid or in an airtight container in the refrigerator for 2-3 days.
- Choose ripe fruit. Ripe pineapple and strawberries bring the best natural sweetness and flavor.
- Let the flavors meld. Chill at least 1 hour, or overnight for deeper flavor.
- Short on time? Muddle the fruit. Lightly mash the fruit with the simple syrup and brandy before adding the wine, then rest at least 1 hour.
- Adjust sweetness. Add more rose simple syrup to sweeten, or a splash of soda water to lighten.
- Cover when chilling. Use a lidded pitcher or plastic wrap so the sangria doesn’t pick up fridge odors.
- Serve cold. Pour over ice, or use frozen pineapple and strawberry chunks as fruity ice cubes.
- Garnish. Add a pineapple slice or strawberry to the rim; mint or rosemary works too.
This white wine sangria recipe sounds absolutely delightful! The combination of fresh pineapple, strawberries, and homemade rose simple syrup must give it a refreshing and unique flavor profile.
I really like drinking this type of wine because it’s gentle and very comforting, making my skin look younger, more beautiful and smoother.