Olympia – Jan/Feb 2018
Seaside – Jan/Feb/March 2018

White Wine Sangria Recipe: Refreshing for Summer

white wine sangria

Light, fruity, and fun–a sangria recipe for summer.

This refreshing, summery sangria recipe, from our friends at IMUSA, is just in time for those summer get-togethers. IMUSA is a company that makes affordable and practical Hispanic and International cookware that make creating interesting dishes easier. They make a Hispanic-style juicer (see photo) that can make juicing the oranges in this recipe easier.

Sangria is a wine punch originally from Spain, Portugal and Argentina. However, its popularity has spread worldwide. The name “sangria” comes from the Spanish word for “blood” because traditional sangria is made with red wine. However, lighter sangrias, perfect for warm summer days, may be made with white wine.

Sangria is usually made with wine, chopped fruit, a sweetener, and a small amount of added brandy. Chopped fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit and mango. Sweetener such as honey, sugar, syrup, or orange juice are added. Instead of brandy, other liquids, usually sparkly ones such as Seltzer, Sprite or 7-Up, may be added.

This IMUSA recipe for a light white wine sangria calls for blood oranges, that have an interesting and more complex orange flavor that’s not as sweet as the naval oranges you may be familiar with, and it substitutes the traditional brandy with club soda. Cheers!

Recipe courtesy IMUSA‎

Makes 5-6 servings


•             1 cup fresh squeezed orange juice (about 4 oranges)

•             1 bottle white wine, like Pinot Grigo

•             ¼ cup agave nectar

•             1 red apple, diced

•             1 cup pineapple, diced

•             ½ cup seedless grapes cut in half

•             1 lime, thinly sliced

•             Club soda to finish


•             Extract the juice of 4 oranges, to yield 1 cup of juice.

•             In a large pitcher, combine the orange juice, white wine, agave nectar, apple, pineapple, grapes and lime. Stir until well combined and reserve in refrigerator until ready to serve.

•             Add 2 ice cubes to each glass, and then pour sangria until the glass is ¾ full. Use a long spoon to scoop some fruit into the glass.

•             Top off with club soda.


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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.

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