sangria blanco.

I’ve been obsessing over white sangria as of late.

It’s so crisp, so refreshing. I think it’s the perfect spring/summer drink.

Because this was the first batch I ever made, I wanted to keep it classic. I followed a similar strategy to that of my red sangria, only using white wine instead of red, and a dash of champagne instead of the sparkling water. I also added a little Cointreau for it’s lovely orange flavor.

I love that it’s still so easy to tailor to your tastes; you can certainly play with the amounts of sugar, brandy, and Cointreau until you strike the balance you like. The one danger is that because it tastes so light and refreshing, you may not realize how much you’re drinking until it’s too late – I think the combo of all of the different liquors has a tendency to sneak up on you!

And as is the case with all sangria, it’s best if you can make it the night before, so that they flavors have a chance to meld together properly.

Trust me – there’s nothing better than waking up to a pitcher of sangria, ready-made! A good day, indeed.

{Stay tuned for more renditions on white sangria}

Sangria Blanco

• 1 lemon, sliced
• 1 lime, sliced
• 1 orange, sliced
• 1 apple, diced
• 1 nectarine or peach, diced
• 1 cup white seedless grapes, halved
• Sugar
• 1 cup brandy
• 1/2 cup Cointreau or other orange liqueur
• 2 bottles pinot grigio {or 1 jumbo bottle}
• 1/2 bottle  Spanish cava or other champagne/sparkling wine

Add fruit to pitcher. Sprinkle with sugar (start with 1/4 cup – you can always add more later). Pour brandy and Cointreau over the sugared fruit. Stir gently to combine.

Pour wine into pitcher. Taste, adding more liquor or sugar if necessary. Refrigerate at least 4 hours, preferably overnight.

Serve over ice if desired, and top each glass with sparkling wine.