Chase your winter blues away with this fun and fruity Citrus White Sangria – filled with slices of grapefruit, oranges, blood oranges, lemon and lime!
I will not complain about the weather, but I am extremely anxious for winter to end and for spring to begin. I know I have nothing to hate about winter here in San Diego. We are not buried in snow or ice or suffering from single digit temperatures.
It is not the winter weather that I disdain, but the SHORT DAYS. I am not a night owl. I prefer the daylight. I long for sunshine. I am more productive when there is light up in the sky. My mood and work habits definitely depend on the sun shining down on me.
One thing I do love about winter is the abundance of citrus fruits in the market. They make me smile. The colors make me think of summer. They are bright, happy, sweet balls of sunshine.
Although I am not a big drinker, I do occasionally enjoy some sangria. Having recently tried white sangria, I’m now a convert. Light and refreshing, this citrus white sangria is sunshine in a glass!
What is sangria?
Sangria is a Spanish drink made with wine, most commonly red wine. It is served with fruit and has other spirits mixed into it like brandy. The variety fruits in sangria varies, but some popular choices include oranges, peaches, nectarines, berries, apples, pears and grapes.
Also popular in Portugal, sangria recipes vary depending on region and personal preferences. We like to add a little lemon-lime soda to our sangria to lighten it up a bit. Even club soda can be added, if you don’t want the added sugar.
Best wine for white sangria
White wine sangria has a lighter taste to it, which is good for lightweight like me. Choose a dry wine like a Sauvignon Blanc, Riesling or Pinot Grigio. You could a sweet fruity wine, but it might be too sweet with all the fruit you are already adding to your sangria.
You can also use a sparkling wine or champagne, like I do for my sparking peach sangria.
Blood oranges are new to my crew. They were quickly adopted and welcomed into the family fruit bowl. (Middle Child whispers to me to save the blood oranges just for him.)
Lemons and limes don’t last long in our house, either. We put them in everything: eggs, rice, soup, chicken, fish, you name it. And the pink lemons? Who could resist?
Can you make this in advance?
The best thing about sangria is that it should be made in advance. Once you mix it all together (minus the soda), cover it and refrigerate overnight. This allows all the flavors to meld together and let the fruit soak in the wine mixture.
Sangria is best served cold, especially on a hot summer day. A warm sangria? Well, that’s a mulled wine! Sangria will last about 3 days if you leave the sliced fruit in it. If you discard the fruit, it will last up to a week in the refrigerator. For best results, store it in an airtight container.
The colors of these citrus jewels screamed SANGRIA to me. Frankly, everything screams SANGRIA to me! Call me weird, but it’s the only way I can enjoy wine. Boozy fruit? I can’t resist them!
- 750 mL white wine
- 4 oz Triple Sec
- 1 grapefruit, peeled and sliced
- 1 large orange, peeled and sliced
- 2 blood oranges, peeled and sliced
- 1 lemon, peeled and sliced
- 1 lime, peeled and sliced
- 12 oz lemon-lime soda
- In a large pitcher combine white wine, Triple Sec, grapefruit, orange, blood oranges, lemon and lime slices.
- Cover and refrigerate for 6 hours or up to overnight.
Prior to serving, stir in lemon-lime soda.
- Spoon fruit into serving glasses then pour in the sangria.
Serving Suggestions: This recipe is very adaptable. Add a sprig or two of mint for additional flavor.
Cooking Tips: Great orange liqueurs to choose from include Grand Marnier and Cointreau.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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