I’m often surprised by how many sangria recipes rely on extra sugar or soda to be tasty. This white wine sangria keeps things simple: its natural sweetness comes from ripe stone fruit and its sparkle from sparkling water. No added sugar or soda required—just fresh fruit, a good dry white, and a little fizz.
White wine sangria with stone fruit is the perfect summer boozy beverage
Stone fruit season feels too short, so I end up buying far more than I need. Peaches, nectarines, plums and pluots are at their best right now, and they make an ideal base for a light, refreshing sangria. I wanted the fruit to be the star of this recipe, so I stuck to stone fruit only, but this sangria also welcomes berries, orange slices, or a crisp apple if you have them on hand.
For sangria, wine is the foundation. Many recipes suggest using inexpensive wine because it’s mixed with other ingredients, but I prefer not to skimp. A clean, dry white—one you enjoy on its own—makes a noticeably better sangria and reduces the risk of an unpleasant after-effect. If you’re curious about wine choices and natural winemaking practices, explore trustworthy producers and look for wines made with minimal additives.
To assemble this sangria, slice a generous amount of mixed stone fruit, add a splash of whiskey and Cointreau for depth and aroma, pour in a bottle of dry white wine, and let the mixture chill so the flavors meld. When it’s time to serve, finish each glass with sparkling water to preserve the effervescence. A few fresh mint or basil leaves add a bright, herbal note and make the drink look as good as it tastes.
If you want to learn more about choosing wines with fewer additives and lower sulfite levels, consider signing up for a short, focused newsletter that shares wine tips and pairings. A little knowledge goes a long way when you’re trying to enjoy wine that pairs well with fresh, seasonal food.
Perfectly summery white wine and stone fruit sangria
This is a light, fruity sangria built around ripe stone fruit and a dry white wine. It’s ideal for warm afternoons, brunches, or any gathering where you want a refreshing pitchered drink that feels elegant without much fuss.
- Author: zenbelly
- Prep Time: 10 minutes plus 1–12 hours to chill (optional)
- Total Time: 10 minutes, plus chill time
- Yield: 6–8 servings
- Category: cocktails
Ingredients
- 1 1/2 pounds (about 4–6) assorted stone fruit (peaches, plums, nectarines, pluots), sliced
- 1/4 cup whiskey
- 2 tablespoons Cointreau (or another orange liqueur)
- 1 bottle dry white wine
- Sparkling water, to taste
- Fresh mint or basil, for garnish
Instructions
- In a large jar or pitcher, combine the sliced stone fruit, whiskey, Cointreau, and the bottle of dry white wine. Stir gently to combine.
- Cover and refrigerate for several hours, or up to one day, to allow the flavors to meld.
- When ready to serve, add sparkling water. You can pour about 1 cup into the pitcher or top off individual glasses—topping each glass preserves the fizz best.
- Garnish with fresh mint or basil leaves and serve over ice if you like.
All links on this site are provided for information; some may be affiliate links to books, products, or services. Sponsored content is clearly labeled. Ads served by networks do not imply endorsement by the site.