There are times in life when wine is necessary.
Maybe you're celebrating a birthday, having a night in with friends, a relative passed away, or your week just sucked.
There are a myriad of reasons why you might uncork your favorite bottle (or maybe some cheap bottle from the gas station...ahem) and imbibe.
This sangria recipe, well, it was born from a need to sip on something refreshing and alcoholic while my sister and I attempted to clean my oven.
I should be more specific.
We were prying melted green plastic from my oven racks with a hammer and screwdriver.
If you ever watched Nickelodeon in the 90s, it looked like gak had dripped all over my oven and solidified.
I don't recommend doing this (accident or no). The smell is horrendous.
Anyhow, these things happen from time to time (when your little sister is around...cough...sorry, if you're reading this!) and this situation called for a wine cocktail.
I happened to have two blood oranges and a ginormous ruby red grapefruit hanging in my fridge at the time, so I played around with a few ingredients and concocted this sangria recipe.
Over the past year my sister and I have reduced our sugar intake and developed a taste for more tart foods & drinks, so I only sweetened this sangria slightly. This lets the orange, grapefruit and sauvignon blanc shine through.
If you enjoy a bit more sweetness, simply add more raw honey. Easy peasy.
And when you're done drinking a batch of this deliciousness (I warn you, it goes fast), check out my red wine sangria recipe and other white wine sangria recipe, so you can try those, too.
Blood Orange and Ruby Red Grapefruit White Wine Sangria
A refreshing sangria recipe with Sauvignon blanc, a touch of raw honey, orange juice, brandy, blood orange, and ruby red grapefruit slices.
1 extra-large grapefruit (I used ruby red)
3 blood oranges (or any time of orange)
1 cup of fresh or bottled orange juice
1/4 cup of raw honey
2 bottles of sauvignon blanc (or another dry white wine)
1/2 cup of brandy (optional)
1 12-oz can of sodium-free sparkling water
Note: For a vegan variation, substitute simple syrup instead of the honey.
Recommended Tools (optional)
Glass pitcher (This is the one I used in the picture)
Bamboo spoon or muddler
Wash and dry all the fruits. Roll each of them on a flat surface (like a cutting board or counter) with the palm of your hand. This will help redistribute the juices.
Take a few thin slices off the blood oranges and grapefruit, and set aside for topping the sangria later. Quarter the rest of the oranges, squeeze the juice from the wedges into the pitcher and drop the fruit pieces into the bottom.
Repeat with the grapefruit and lime.
Uncork your wine and pour 1/4 cup into a glass or mug. Measure in the raw honey and stir until dissolved. Pour the wine / honey mixture into the pitcher and use a muddler or large utensil to lightly smash the fruit, which will extract more of the juices.
Pour in the brandy (if using), orange juice, and the rest of the white wine. Stir well, taste the sangria, and adjust ingredients to your liking. Wait to add the sparkling water until right before serving.
For a more concentrated flavor, let the sangria chill a few hours in the fridge overnight; however, it still tastes delicious served immediately. Just fill each glass full of ice.
Notes & Tips
If the sangria is too tart, add a bit more raw honey into a a few tablespoons of purified water and stir that into the sangria.
Or, if it's too sweet for your taste, pour in more wine or add in an extra can of sparkling water.
More Drink Recipes from The Rising Spoon:
- Red Wine Sangria with Raw Honey & Black Cherry Juice
- Raw Honey Sweetened Hibiscus Tea Cocktail
- Orange-Honey Margarita
- Cold Brewed Iced Tea
- Black Cherry Limeade Summer Shandy
- Raw Honey Lemonade with Blueberry Ice Cubes
- Blood Orange, Banana, Kiwi & Chia Seed Smoothie
- Vanilla Bean and Bourbon Beer Float
- Vegan Pumpkin Spice Latte
I'd like to hear from YOU!
What are your favorite fruits to add to white wine sangria?
Answer in the comments section below or join the conversation on The Rising Spoon Facebook page. Prefer Twitter? And feel free to circle me on Google Plus or follow me on Pinterest.
Pin this recipe for later!
This post is also linked to Allergy Free Wednesdays and Whismy Wednesday.