I had never made homemade white sangria until I threw a small "craft party" with some girl friends. I looked up tons of different recipes for white sangria, but my goal was to use what I had. So I came up with this recipe.
You probably won't already have the same things in your fridge as I did in mine when I made this sangria, so you can do one of two things: 1) go buy these ingredients, or 2) be creative and make your own sangria based on what you have! That's pretty much what I did, and it turned out amazing!
The best part is... NO SUGAR ADDED!
I mean, you'll get your fixin' of natural sugar/sweetness in the fruit and wine, but there's no need to add any extra to this one.
I wish I had a better picture of what the sangria looked like (the white one... the red sangria didn't turn out as amazing, so I won't give you that recipe). Since the picture doesn't do it any justice, I decided to add a fancy font and dingbats to make it look even more delicious.
Anyway, here is my homemade sangria recipe... and the key here (I think) is that the fruits were infused/marinated with St. Germain (elderflower liqueur).
- 3 cups of frozen mixed fruit (strawberries, pineapple, mango, peaches, etc)
- 3 cups of fresh fruit (blackberries, strawberries)
- Handful of whole mint leaves
- One large (1500 ML) bottle of Pinot Grigio (I think I had Gallo Family or Woodbridge....something decently cheap, but not terrible by itself)
- 2-3 cups of Elderflower liqueur (St. Germain is expensive, so an off-brand will work)
- Optional: Regular bottle of Prosecco or champagne
- Put Pinot Grigio and Prosecco in fridge to chill.
- Soak frozen and fresh fruit into the elderflower liqueur in a large bowl for at least 2 hours.
- After 2 hours, add mint leaves to the fruit bowl.
- Muddle the fruit inside the bowl... a.k.a take a wooden spoon and mash some of the fruits for a few seconds to give the liqueur more "flavor." Make sure you don't mush it too much (or too many of the fruits), because you still want pretty fruits inside your sangria.
- When ready to serve, put infused fruit mixture inside the serving bowl/pitcher. Then add the Pinot Grigio. Stir to combine the liquids.
- Optional: If you're wanting a less sweet sangria, add Prosecco or dry/brut champagne to your glass or to the pitcher right before drinking. Because it is carbonated, you don't want it sitting out too long and you want it to be fresh and bubbly.
Make sure you eat with this sangria! You're getting a combination of wine, Prosecco/champagne, and liqueur... but it's delicious and easy!