I put together a White Wine Sangria Recipe pairing sweet white wine with summer berries, and there’s one unexpected twist in the method that might surprise you.

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I never thought a pitcher could make me stop mid conversation but this Summer Berry Sangria did exactly that. I started with Sauvignon Blanc and a messy pile of strawberries, and then something about the way the fruit soaked up the wine made me scribble notes on a napkin.

It tastes like warm afternoons and a tiny secret, one sip and you’ll wanna know what I added, but I wont tell you everything here. This is my easy take on Summer Sangria Recipes that somehow feels fancy without trying, perfect for girls night or a lazy happy hour.

Ingredients

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Strawberries add bright sweetness, fibre and vitamin C, they get jammy when soaked.
Blueberries bring antioxidant punch, subtle tartness and little bursts of texture.
Peach slices lend juicy floral notes, natural sugars, soft mouthfeel, so good.
Orange, lemon and lime give zippy acidity, bright aroma, and balancing sourness.
A dry white wine adds crisp body, light fruit notes and boozy backbone.
Brandy or Cointreau deepens flavour, adds warmth and a hint of sweetness.
Sweetener like syrup or honey balances tart fruit, adjusts overall sweetness.
Fresh mint gives herb lift, club soda brings fizz and a bit of lightness.

Ingredient Quantities

1 bottle (750 ml) dry or off dry white wine like Sauvignon Blanc or Pinot Grigio

1/4 cup brandy or about 2 fl oz orange liqueur (Cointreau or triple sec)

1/3 cup simple syrup or 3 tablespoons honey, more or less to taste

1 cup strawberries, hulled and sliced

1 cup blueberries

1 cup raspberries

1 cup blackberries (optional, but I usually add em)

1 large peach or nectarine, sliced

1 orange, thinly sliced

1 lemon, thinly sliced

1 lime, thinly sliced

1 cup club soda or sparkling water, chilled

a handful fresh mint leaves

ice for serving

How to Make this

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1. Put the bottle of white wine (750 ml) in the fridge so it’s nice and chilled, then rinse and prep the fruit: hull and slice 1 cup strawberries, slice 1 large peach or nectarine, thinly slice 1 orange, 1 lemon and 1 lime, and rinse 1 cup each blueberries, raspberries and 1 cup blackberries (optional).

2. In a large pitcher pour the chilled wine, add 1/4 cup brandy or about 2 fl oz orange liqueur (Cointreau or triple sec), and 1/3 cup simple syrup or 3 tablespoons honey. If you use honey warm it a little so it dissolves easier, then stir to combine.

3. Add all the fruit to the pitcher. For extra flavor gently muddle a small handful of the berries and a few peach slices with the back of a wooden spoon to release juices, but don’t mash everything to a pulp or it will get cloudy.

4. Toss in a handful of fresh mint leaves, but clap or bruise them first in your hands so they release aroma. Reserve a few mint sprigs for garnish.

5. Cover the pitcher and chill at least 2 hours, preferably 4 to
6. If you can make it the day ahead even better, up to 12 hours is great; after 24 hours the fruit can get a bit mushy so keep that in mind.

6. Before serving taste the sangria and adjust sweetness or brightness as needed: add more simple syrup or honey if it needs sweetness, or a squeeze of lemon or lime if it needs lift.

7. When ready to serve add 1 cup chilled club soda or sparkling water to the pitcher and stir gently. For less dilution keep the ice in the glasses instead of the pitcher, or use frozen berries or frozen peach slices as ice so it stays cold without watering down.

8. Fill glasses with ice, pour the sangria over, garnish with mint sprigs and a few whole berries or a citrus slice, and enjoy.

Equipment Needed

1. Large pitcher (2‑quart or bigger), for mixing and chilling the sangria
2. Measuring cups and spoons, cuz you gotta be accurate with the brandy and syrup
3. Sharp chef’s knife for slicing strawberries, peach, orange, lemon and lime
4. Cutting board — a clean surface to prep all the fruit
5. Wooden spoon or muddler to gently bruise berries and stir everything together
6. Citrus juicer or hand reamer if you want to squeeze a little extra lemon/lime juice
7. Fine mesh strainer (optional) to catch seeds or overly pulpy bits
8. Serving glasses (wine glasses or tumblers) and ice for keeping drinks cold

FAQ

Can I make this sangria alcohol free?

Yes. Swap the wine and brandy for equal parts chilled white grape juice and a splash of non alcoholic orange beverage or extra club soda. Taste and add simple syrup if it needs more sweetness.

How far ahead can I make it?

Make it 4 to 12 hours ahead for best flavor. The fruit soaks up the wine and tastes great after a few hours. After 24 hours the fruit gets very soft and the flavors can get muddled.

What wine should I use?

Pick a dry or off dry white like Sauvignon Blanc or Pinot Grigio. They keep the sangria bright and not too sweet. Cheap is fine, but avoid anything overly oaky.

I only have honey not simple syrup. How do I use it?

Honey can clump in cold liquids. Warm the honey with a splash of hot water to thin it, stir until smooth, then cool and add. Or dissolve it in a little warm wine before mixing everything.

Should I muddle the fruit or just toss it in?

Lightly muddle some berries and the peach to release juices if you want extra flavor, but dont overdo it or the sangria gets cloudy and pulpy. I usually muddle just a few slices and leave the rest whole.

When do I add the club soda and ice?

Add the chilled club soda and ice right before serving so the sangria keeps its fizz. If you add soda too early it will go flat.

Summer Berry Sangria Recipe Substitutions and Variations

White wine (Sauvignon Blanc/Pinot Grigio): swap for a dry rosé or a brut Prosecco if you want bubbles; for a mocktail use chilled white grape juice or dealcoholized white wine.
Brandy or orange liqueur: use peach schnapps or light rum for fruitiness, or just a splash of fresh orange juice plus a little orange zest if you wanna skip the extra booze.
Simple syrup or honey: replace with agave syrup or maple syrup, or stir 3 tbsp granulated sugar into 3 tbsp hot water to make a quick simple syrup.
Peach or nectarine: use sliced mango or apricot, or even canned peaches drained real well if fresh ones arent available.

Pro Tips

1. Chill and time it right: make the sangria at least 4 hours ahead and up to 12 hours if you can, the fruit infuses way better that way but after 24 hours it gets mushy so dont wait too long.

2. Muddle with a light touch and strain if you want clarity: smash just a few berries and peach slices to release juice, dont pulverize everything or the punch will turn cloudy, and if you want a clear pour gently strain out most of the pulp.

3. Skip watering down the pitcher: keep ice in the glasses not the pitcher, or better yet use frozen berries or frozen peach slices as ice so it stays cold without getting diluted.

4. Balance sweetness and brightness as you go: warm honey so it blends easier, taste before adding more syrup, and if it feels flat add a squeeze of lemon or lime to lift it, a little extra orange liqueur will add depth but also sweetness so adjust accordingly.

5. Finish last minute for fizz and aroma: add the club soda or sparkling water just before serving so it stays bubbly, and bruise or clap the mint in your hands to wake up the oils then reserve sprigs for garnish so the mint doesnt get soggy.

Summer Berry Sangria Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I put together a White Wine Sangria Recipe pairing sweet white wine with summer berries, and there's one unexpected twist in the method that might surprise you.

Servings

servings

Calories

180

kcal

Equipment: 1. Large pitcher (2‑quart or bigger), for mixing and chilling the sangria
2. Measuring cups and spoons, cuz you gotta be accurate with the brandy and syrup
3. Sharp chef’s knife for slicing strawberries, peach, orange, lemon and lime
4. Cutting board — a clean surface to prep all the fruit
5. Wooden spoon or muddler to gently bruise berries and stir everything together
6. Citrus juicer or hand reamer if you want to squeeze a little extra lemon/lime juice
7. Fine mesh strainer (optional) to catch seeds or overly pulpy bits
8. Serving glasses (wine glasses or tumblers) and ice for keeping drinks cold

Ingredients

1 bottle (750 ml) dry or off dry white wine like Sauvignon Blanc or Pinot Grigio
1/4 cup brandy or about 2 fl oz orange liqueur (Cointreau or triple sec)
1/3 cup simple syrup or 3 tablespoons honey, more or less to taste
1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup raspberries
1 cup blackberries (optional, but I usually add em)
1 large peach or nectarine, sliced
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
1 cup club soda or sparkling water, chilled
a handful fresh mint leaves
ice for serving

Directions

Put the bottle of white wine (750 ml) in the fridge so it's nice and chilled, then rinse and prep the fruit: hull and slice 1 cup strawberries, slice 1 large peach or nectarine, thinly slice 1 orange, 1 lemon and 1 lime, and rinse 1 cup each blueberries, raspberries and 1 cup blackberries (optional).
In a large pitcher pour the chilled wine, add 1/4 cup brandy or about 2 fl oz orange liqueur (Cointreau or triple sec), and 1/3 cup simple syrup or 3 tablespoons honey. If you use honey warm it a little so it dissolves easier, then stir to combine.
Add all the fruit to the pitcher. For extra flavor gently muddle a small handful of the berries and a few peach slices with the back of a wooden spoon to release juices, but don’t mash everything to a pulp or it will get cloudy.
Toss in a handful of fresh mint leaves, but clap or bruise them first in your hands so they release aroma. Reserve a few mint sprigs for garnish.
Cover the pitcher and chill at least 2 hours, preferably 4 to
If you can make it the day ahead even better, up to 12 hours is great; after 24 hours the fruit can get a bit mushy so keep that in mind.
Before serving taste the sangria and adjust sweetness or brightness as needed: add more simple syrup or honey if it needs sweetness, or a squeeze of lemon or lime if it needs lift.
When ready to serve add 1 cup chilled club soda or sparkling water to the pitcher and stir gently. For less dilution keep the ice in the glasses instead of the pitcher, or use frozen berries or frozen peach slices as ice so it stays cold without watering down.
Fill glasses with ice, pour the sangria over, garnish with mint sprigs and a few whole berries or a citrus slice, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.