White Sangria

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5 from 1 vote

This white sangria is light, fruity, and ridiculously easy to throw together. Pineapple and strawberries soak up a crisp white wine spiked with brandy and a splash of rose syrup, for a pitcher that's made for porch sitting and warm-weather gatherings.

Prep Time10

Resting Time1

Total Time1 10

Course: Drinks

Cuisine: American

Servings: Servings

Author: Jenné Claiborne

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.

Video

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.

Nutrition