Sangria Blanca

White Wine Punch

Sangria Blanca

Sangria Blanca

White Wine Punch

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  • About 2 cups fresh fruit, cut into wedges or thin slices (citrus sliced into thin wheels look beautiful in a pitcher; melon and pears are light and refreshing)
  • 1 bottle chilled white wine
  • 1/4 cup Triple Sec
  • Sugar to taste
  • About 2 cups lemon-lime soda, lemonade, sparkling lemonade or club soda


Slice and chop fruit and put into a large bowl or pitcher, reserving fragile fruit (such as berries); add wine, liquor and sugar.

Refrigerate overnight for more complex flavor (or at least 1 hour). Pour over ice and add fizzy ingredients and fragile fruit shortly before serving.

Special notes:

To make it spicy: Add a teaspoon or two of your favorite hot sauce and a seeded chile pepper such as a jalapeno. Keep in mind that the longer it lingers, the spicier it becomes.

To boost the fruitiness: Cut fruit into wedges, thin slices or chunks 
to expose the most surface area.

To make it less sweet: Substitute sparkling water or club soda for soda or juice. Add sugar and other sweeteners a bit at a time to avoid going overboard.

A lighter take on sangria: Make yourself the delightful Spanish summer drink known as Tinto de Verano. Combine equal parts of red wine and sparkling lemonade or lemon-lime soda. Too sweet? Tame it with sparkling water or club soda. Serve over ice with a slice of lemon for simple summer refreshment.

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