I’m kind of blown away by how sugary some sangria recipes are. Some have sugar AND soda added to them. On top of fruit! Lordy. This white wine sangria gets its sweetness from lots of in-season stone fruit, and its fizz from sparkling water. No sugar or soda necessary.
white wine sangria with stone fruit is the perfect summer boozy beverage
Stone fruit season is coming to an end, which always makes me want to stop time. Since I can’t do that, I just buy way too much of it. And then I eat 2-3 over the sink every day. I also like to eat Stone Fruit & Burrata Caprese as much as humanly possible.
I am such a stone fruit enthusiast that I wanted to really highlight it in this sangria; I didn’t add any other fruit. But if you have some berries or oranges or apples hanging around, feel free to add them to the pitcher. Sangria’s a party and everyone’s invited.
First thing’s first: The main ingredient in sangria is wine. Because it’s mixed with other things, most recipes will recommend using cheap wine. I am not going to do that, because I don’t want to increase your chances of getting a terrible headache. (I like you!)
If you follow me on Instagram, you may have heard me talk about my favorite wine, and why I’ve gotten very particular with the wine I drink. The Cliff’s Notes version: Conventional wines can have extremely high sulfite levels, as well as additives like sugar, sweetener concentrates, and mega purple. Labeling won’t tell you much, and they can also have a whole lot of pesticide residue.
Lots of grape growers and wine makers do it right, the way nature intended. But unless you’re speaking to them and learning about their process and practice, it’s tough to know which ones they are. How do we find them?
Well, there are a few ways and I’d love to tell you more about it. If you’d like to lean more about wine, sign up for my Wine About It mailing list and I’ll send you fun facts, wine pairings, and more. (but not a lot more, no one needs more inbox clutter!)Print
The perfect boozy summery beverage.
- 1 1/2 pounds (about 4–6) assorted stone fruit (peaches, plums, nectarines, pluots, sliced
- 1/4 cup whiskey
- 2 tablespoons cointreau
- 1 bottle dry white wine
- sparkling water
- mint and/or basil, for garnish
- In a large jar or pitcher, combine the fruit, whiskey, cointreau, and wine. Stir and refrigerate for several hours, up to one day.
- When you’re ready to serve, add the sparkling water: Either add about 1 cup to the pitcher, or top off each glass with a small amount. (I prefer the latter, it stays fizzier that way)
- Garnish with mint or basil
Keywords: sangria, white wine sangria
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