For Sipping: White Sangria

While bold sangria tastes great just about any time of year, I hold my spicy reds for the blustery winter months and opt for a lighter white sangria, with all the punch and flavor, for sipping during the humid summer. This recipe just scratches the surface of the options you can explore. Try adding some fresh Bing cherries or nectarines. Got a spare green apple? Throw it in. Happen to have cognac instead of triple sec? It all works and it all tastes incredible.

White Sangria


1 peach, peeled and sliced
1 mango, peeled and sliced
1 seedless orange, sliced into rounds
2 tbs sugar
1/4 c. triple sec
1/4 c. bourbon (I use Southern Comfort)
1 750-ml dry white wine (I use a Sauvignon Blanc)
1 liter ginger ale, chilled

In a pitcher combine the fruit, sugar, triple sec and bourbon. Using the handle of a wooden spoon, gently muddle the fruit to extract the juices. You don’t want to completely pulverize the fruit, just break it up slightly. Pour in the wine and stir until the sugar is dissolved. Cover and refrigerate for at least an hour-and-a-half or up to two days.

When ready to serve top off with the chilled ginger ale and enjoy.