3 Summery White Wine Sangria Recipes
Everyone loves a summer sangria, and these 3 versions are enough for the entire season.
Ingredients
Peach Kombucha Sangria
- 2 peaches
- 3 sprigs basil
- 2 ½ tablespoons raw honey
- 1 bottle chilled white wine
- 1 12 oz bottle plain kombucha
Pineapple Mango Sangria
- 6 cups assorted fruit mango, pineapple, cantaloupe and apricot
- ¼ cup ginger peeled, thinly sliced
- 1-1 ½ cup fresh mint
- ½ lemon juice only
- ½ cup orange flavored liquor
- 1 bottle dry white wine chilled
Cucumber-Melon White Sangria
- 1 bottle dry white wine try Riesling, Pinot Grigio or Sauvignon Blanc
- ½ small cantaloupe/honeydew melon peeled and sliced or diced
- ¼ seedless cucumber sliced, plus more for garnish
- 4 leaves mint
- splash of juice Limoncello or Midori (if desired)
- club soda/sparkling water
Instructions
Peach Kombucha Sangria
- Cut the peaches into wedges and remove the basil leaves from the stems.
- Combine the basil and peaches in a small bowl and drizzle with the honey. Mix everything together and use the back of a spoon to gently mash the peaches and release some of the juice.
- Put the fruit mixture into a glass pitcher and add the wine. Give it a stir and refrigerate for at least 4 hours.
- Just prior to serving, add the kombucha and give it one last stir. Serve over ice (or frozen peaches if you would rather not water down your sangria) and garnish with extra basil.
Pineapple Mango Sangria
- Combine everything but the wine in a large pitcher. Gently mash the ingredients together using a wooden spoon.
- Once the fruit has released some of its juice, add the wine.
- Give it a stir and refrigerate overnight.
- Serve over lots of ice with a mint garnish.
Cucumber-Melon White Sangria
- Mix all ingredients except for club soda in a pitcher or punch bowl.
- Refrigerate 2-4 hours, removing the mint about 30 minutes in.
- Pour sangria into glasses over ice (if desired) and top off with a splash of sparkling water or club soda.
- Garnish with cucumber and/or lime slices.