There are very few things more pleasant than pouring yourself a glass of crisp, fruity sangria on a hot summer day. You just can’t beat wine mixed with fruit juice, a splash of soda, and a heaping bowl of chopped fruit. And of course, don’t ever let anyone tell you that you shouldn’t eat the fruit from your sangria glass. Fruit that has been marinating in wine is the unsung hero of summer treats.
And that’s just the basic structure of a classic sangria recipe. When it comes to putting your own unique spin on this boozy favourite, you can pretty much mix and match any of these ingredients and still emerge with an award-winning beverage.
The only critique I ever have of sangria, is that it is possible to go overboard on the sweetness. Wine contains a ton of sugar, and when added to juice, soda, and fruit, it can start getting a little out of control. But this recipe bends the rules for a slightly less sweet, but just as refreshing version.
New layers of flavour, less sugar.
How did we do this? Reduce the juice and soda content, and add freshly brewed, cooled white tea to the mix. White tea adds a distinguishably delicate and floral flavour to sangria. It lightens up your drink in terms of sugar content, and adds the naturally sweet and silky flavour of minimally processed young tea leaves. Honestly, white tea sangria is so delicious and undeniably lovely that you may never go back.
This recipe is filled with our absolute favourite fruit combo, but feel free to substitute any fresh, seasonal fruits you have on hand.
We’re always looking to expand our repertoire of sangria recipes. If you’ve got your own special spin on this summer favourite, let us know in the comments!
- 4 heaping tbsp. loose white tea
- 4 cups boiling water
- 1 bottle white wine, chilled
- 2 cups white grape juice, chilled
- 1 orange, washed and sliced
- 1 lime, washed and sliced
- 1 lemon, washed and sliced
- 1 peach, washed and sliced
- 1 apple, washed and sliced
- 12-16 berries, washed
- Let boiling water cool for about 2 minutes. In a teapot, pour the water over tea leaves and steep for at least 5 minutes. Strain out leaves and let cool to room temperature. Strain leaves and chill in the refrigerator for several hours or overnight.
- Once chilled, combine all ingredients in a large pitcher. Pour into 8-10 ice-filled glasses.