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Sparkling White Sangria Recipe for Warm Summer Evenings

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Each and every sip of my sparkling white sangria recipe is sweet, crisp, and utterly refreshing. This modern take on one of Spain and Portugal’s most iconic drinks is perfect for those warm summer evenings out on the patio with family and friends.

Sparkling White Sangria Recipe

If you find red wine a little too heavy or want to try something different, sparkling white sangria is a great way to enjoy the sweet and fruity goodness of sangria, with a crisp aftertaste.

In this recipe, I’ll take you through how to make this delightful drink in a few easy steps, and give you some ideas for how to make it different and what to serve it with.

What is White Sangria?

Also known as sangria blanca, white sangria is very much a modern variation of sangria, though the drink itself is in no way traditional.

The biggest difference between white sangria and traditional sangria is the use of typically a dry white wine instead of red wine used in the classic sangria recipe.

From there, white sangria follows the same formula that has made sangria so iconic, mixing the wine with chopped seasonal fruit, and additionally sparkling water or flavored sodas, ice, and additional alcohol from the likes of flavored liquors, depending on preference.

Naturally, to honor tradition, sangria should be made with red wine. However, if you do prefer white to red and want to try something a little different, the refreshing, crisp, and fruity flavor of white sangria is sure to bring fireworks to any party or gathering you’re organizing in the summer months.

Variations

Clericó – The Latin American take on sangria can use either red or white wine, hence some clericó recipes, such as ours, can be very similar to white sangria.

Wine – Naturally, you can get creative with your wine choice. For my recipe, I chose Cava, a Spanish sparkling white wine, but there are plenty of wines out there fit for a fun and fizzy white sangria. Renowned American food writer Penelope Casas, who was well-versed in Spanish cuisine, vouched for dry whites from DOPs like Rueda or Valdepeñas.

Fruit – As with traditional sangria, there really is no set recipe when it comes to the specific fruits used. Typically, fruits in season and native to the region were used, which is the same with white sangria. I’ve opted for orange, lemon, and peach in my recipe, but again, feel free to get creative and see what you have in your fruit basket at home.

Recipe Ingredients

To make my crisp and refreshing sparkling white sangria recipe, you’ll first need the following ingredients:

  • Wine – 1 Bottle (750ml) of chilled Cava (or another Spanish sparkling white wine)
  • Oranges – 2 oranges
  • Lemon – 1 lemon
  • Lemonade – 2 cups of lemonade
  • Orange Liqueur – 1/3 cup (80ml) of Cointreau (or another orange liqueur)
  • Ice – 2 cups of ice
  • Canned Peaches – 1 cup of canned diced peaches (in syrup) (or substitute with 1 cup of fresh diced peaches and 2 tbsp simple syrup)

Step-by-Step Instructions

Step 1 – Cut the oranges and lemon in half and then into thin slices.

Step 2 – Add the sliced oranges and lemons, along with the canned peaches in syrup, to a pitcher or jug that holds at least 1.8 liters (64 oz).

Step 3 – Pour the Cointreau (or other orange liqueur) over the fruit and mix everything well.

Step 4 – Add the lemonade and ice and stir everything well.

Step 5 – Slowly pour in the Cava (or other sparkling white wine) and gently give it a mix.

Step 6 – Serve the sangria, making sure to add some fruit to each glass.

Serving Suggestions

Pitcher – Sangria is much easier to serve with a pitcher. You can place it in the middle of the table, and your guests can help themselves. Consider a pitcher with a pinched snout to keep each drink free of too much fruit and ice.

Ice – Ice can be something of a contentious inclusion, as while it will keep the drink chilled when left out longer, it can also dilute its strength. My recipe uses ice, but it really is up to you.

Glass – Serve in wide bottom glasses to hold the ice and fruit, and line the rims with sliced fruit or spices to enhance the experience.

White Sangria Recipe Card

Sparkling White Sangria

5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Nomad Paradise
Course: Drinks
Cuisine: Spanish
Servings: 1 pitcher/jug

Ingredients

  • 1 Bottle 750ml of chilled Cava (or another Spanish sparkling white wine)
  • 2 oranges
  • 1 lemon
  • 2 cups of lemonade
  • 1/3 cup 80ml of Cointreau (or another orange liqueur)
  • 2 cups of ice
  • 1 cup of canned diced peaches in syrup (or substitute with 1 cup of fresh diced peaches and 2 tbsp simple syrup)

Instructions

  • Cut the oranges and lemon in half and then into thin slices.
  • Add the sliced oranges and lemons, along with the canned peaches in syrup, to a pitcher or jug that holds at least 1.8 liters (64 oz).
  • Pour the Cointreau (or other orange liqueur) over the fruit and mix everything well.
  • Add the lemonade and ice and stir everything well.
  • Slowly pour in the Cava (or other sparkling white wine) and gently give it a mix.
  • Serve the sangria, making sure to add some fruit to each glass.
Did you make this recipe?Mention @nomadparadisefood or tag #nomadparadisefood!

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Planning a summer party and need a punch that packs plenty of fizz and flavor? Keep my recipe for safekeeping by saving it to one of your party or drinks recipe boards.

Authors

  • Doina Johnson is a recipe developer and writer. Doina has been cooking for most of her life, and her style draws from many different influences. She cooked with her mother and grandma growing up in Eastern Europe, before adding modern, western influences to her style when living in the United States for about a decade. Then, she traveled full-time for several years, trying food in Europe, Asia, and South America, and bringing those influences into her own cooking. She strives to introduce passionate homecooks to world cuisine, generally by trying the food herself abroad and then recreating it at home and, at times, enlisting the help of local foodies and chefs.

  • Hey there! We are Dale and Doina, the founders of Nomad Paradise. We traveled full-time for over three years, and while we now have a home base in the U.K., continue to take trips abroad to visit new places and try new cuisines and foods. Our food guides are curated with the guidance of local foodies, and their contribution is indicated under each article. We also cook the foods we try abroad, and you can discover how to make them in our 'recipes from around the world' category.

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