• Dry white wine
  720 ml (24 oz)

  Such as Sauvignon Blanc, Pinot Grigio, or Verdejo (1 standard bottle)
• Peach schnapps or triple sec
  60 ml (2 oz)

  Adds a sweet, fruity complexity
• Brandy
  60 ml (2 oz)

  Optional, for a boozy kick
• Orange juice
  120 ml (4 oz)

  Freshly squeezed preferred
• Simple syrup
  30 ml (1 oz)

  Adjust to taste
• Orange
  1

  Sliced into thin rounds
• Lemon
  1

  Sliced into thin rounds
• Green apple
  1

  Cored and thinly sliced
• Peach
  1

  Pitted and sliced
• Club soda
  240 ml (8 oz)

  To top, just before serving

• Large pitcher or punch bowl
• Long bar spoon
• Paring knife
• Cutting board
• Measuring jigger

1. 1

   Add all sliced fruit (orange, lemon, apple, and peach) to a large pitcher or punch bowl.

2. 2

   Pour in the white wine, peach schnapps (or triple sec), brandy (if using), orange juice, and simple syrup.

3. 3

   Stir gently with a long bar spoon to combine and coat the fruit.

4. 4

   Cover and refrigerate for at least 2 hours (up to overnight) to allow flavors to meld.

5. 5

   Just before serving, add ice to the pitcher and gently top with club soda for a refreshing fizz.

6. 6

   Stir lightly and ladle into glasses, making sure each serving gets a good amount of fruit.

• Bright, fruity flavors that are endlessly customizable
• Perfect for entertaining and sharing with friends
• Easy to make in large batches ahead of time
• Versatile—pairs well with a variety of dishes
• Light, refreshing, and lower in alcohol than many cocktails

Sangria’s roots trace back centuries to Spain and Portugal, where red wine was mixed with fruits, brandy, and sweeteners. The modern White Sangria, or 'Sangria Blanca,' is a more recent twist, gaining popularity in the late 20th century as drinkers sought lighter, more refreshing variations. Its rise coincided with the global boom in white wine appreciation and the trend of creative, fruit-forward cocktails. Today, White Sangria is a staple at summer gatherings and tapas bars worldwide.