White Sangria with Summer Stone Fruit Recipe
This easy white sangria is a refreshing and fruity beverage perfect for summer gatherings. Made with dry white wine, fresh stone fruits, and a hint of peach nectar, it offers a light and vibrant twist on traditional sangria that’s both delightful and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Beverages
- Method: No-Cook
- Cuisine: Spanish
Ingredients
Liquids
- 2 (750-mL) bottles dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
- 4 cups orange juice
- 2 cups triple sec
- 1 (11.5-ounce) can peach nectar juice (e.g., Kern’s)
Fruits
- 2 large peaches, pitted and sliced
- 2 small lemons, thinly sliced
- 1 cup halved green grapes, frozen
Instructions
- Combine liquids: In a large pitcher, pour the dry white wine, orange juice, triple sec, and peach nectar juice. Stir gently to mix all the liquids together thoroughly.
- Add fruit slices: Add the sliced peaches and thinly sliced lemons to the pitcher with the liquid mixture. Stir to combine the fruit evenly throughout the sangria.
- Chill the sangria: Cover the pitcher and refrigerate the mixture for at least 2 to 4 hours. This resting time allows the flavors to meld and the sangria to become nicely chilled.
- Add frozen grapes before serving: Just before serving, stir in the halved frozen green grapes. They act as natural ice cubes to keep the sangria cold without diluting the flavor.
Notes
- For best flavor, chill the sangria for the full 4 hours if possible.
- Frozen grapes help keep the drink cold and add extra fruit flavor without watering it down.
- You can swap the peaches and lemons for other stone fruits or citrus depending on seasonality.
- Use dry white wines like Pinot Grigio or Sauvignon Blanc for a crisp, refreshing sangria base.
- Adjust sweetness by tweaking the amount of peach nectar or triple sec according to your taste.
