Easy to make and even easier to sip! This Summer White Wine Sangria is loaded with strawberries and oranges, lightly sweetened with pineapple juice, and finished with a splash of vodka. Make it ahead with riesling or moscato, top with ginger ale or other bubbly, and enjoy at your next gathering.
To celebrate my 29th year I’m sharing the first alcoholic recipe on Project Meal Plan — and it’s make-ahead friendly, which fits perfectly with the blog’s theme. I love sangria but often miss the sweeter, fruit-forward versions you don’t always find at restaurants. For my birthday I tested and refined this version over several weekends (a fun job, really) until it felt just right: bright, fruity, and easy.
Recipe Overview
Total Time: 4 hours 15 minutes
Difficulty: Easy
Method: No Heat
Prep: Make-Ahead Friendly
Watch how to make Summer White Wine Sangria (1 minute 57 seconds):
What are the origins of sangria?
Sangria’s exact origin is ancient and mixed with history: early versions of wine mixed with fruit and flavorings date back to Greek and Roman times, when alcohol was used to make drinking water safer. Today sangria is closely associated with Spain and comes in many variations. Traditional versions usually use red wine, fruit, and sometimes a liqueur, but white wine sangrias are a popular, refreshing alternative.
What’s summery about this sangria?
- Cold and refreshing — perfect for warm days.
- Instead of plain ice, freeze pineapple chunks to use as fruit-ice: they chill without watering down the drink.
- Strawberries add brightness and a fresh summer flavor.
- A pitcher is easy to share at picnics, barbecues, or poolside gatherings.
Which wine should you use?
This sangria works well with either:
- Moscato: Sweeter and fruit-forward. If you like a sweeter sangria, moscato pairs beautifully and often needs less added sweetness from juice.
- Riesling: A drier option that still offers floral, fruity notes. If you prefer less sweetness, choose riesling and reduce the pineapple juice slightly.
How to make this summer white wine sangria
Start by freezing the pineapple chunks. Drain the canned pineapple, reserve the juice for the sangria, and spread the chunks in a single layer on a small baking sheet so they freeze separately. This creates pineapple “ice cubes” that chill your drink without diluting it.
In a 2-quart pitcher, combine quartered strawberries, sliced oranges, the reserved pineapple juice, fresh citrus juices, wine, and vodka. Stir to combine, cover, and refrigerate for at least 4 hours to let the flavors meld.
If you like this, you’ll love:
If you enjoy this Summer Sangria, try a make-ahead ginger-lime syrup for cocktails and mocktails—great for mules and fizzy drinks.
How to serve
To serve, place a few frozen pineapple chunks in each glass, fill the glass about 3/4 full with sangria and some of the soaked fruit, then top with ginger ale or your favorite bubbly. If it’s very warm, you can add a few ice cubes to the pitcher, though the pineapple cubes will usually be enough.
How long ahead should it be made?
Let the sangria brew for at least 4 hours, though making it in the morning for an afternoon or evening event is ideal.
Ways to customize
Some simple variations to tailor the sangria:
- Add more vodka for extra kick.
- Swap or add fruits — peaches, nectarines, apples, or more berries all work well.
- Use your favorite white wine for a different flavor profile.
- Top with any bubbly you prefer, including champagne for a festive touch.
Storage and shelf life
After the first day, the fruit will soften but will be nicely saturated with flavor and alcohol — many consider that the best part. Store the covered pitcher in the refrigerator and consume within three days for best flavor and texture.
Store covered in the fridge; recommended to drink within 3 days of making.
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Summer White Wine Sangria
Recipe by Danielle
Easy to make and even easier to drink! This Summer White Wine Sangria is full of strawberries and oranges, sweetened with pineapple juice, and spiked with vodka for extra summer fun. Make-ahead with riesling or moscato, top with ginger ale and sip during your next gathering!
- Total Time4 hours 15 minutes
- Yield6–8 servings
Ingredients
Scale
- 1 (16–20 oz) can pineapple chunks in their own juice
- 2 cups strawberries, quartered
- 3 large navel oranges (2 sliced, 1 juiced)
- Juice of 1 large lemon
- Juice of 1 lime
- 1 bottle (750 ml) riesling or moscato
- 1/2 cup plain vodka
- Diet ginger ale or other bubbly for serving
Instructions
- Make frozen pineapple cubes: Line a small sheet pan with parchment. Drain the pineapple, reserve the juice, and arrange the chunks in a single layer so they aren’t touching. Freeze for at least 2 hours until solid.
- Make the sangria: In a large (2-quart minimum) pitcher, combine the reserved pineapple juice (about 2/3 cup), strawberries, orange slices, orange juice, lemon juice, lime juice, wine, and vodka. Stir and refrigerate for at least 4 hours.
- Serve: Add a few frozen pineapple chunks to each glass, fill 3/4 full with sangria and some of the soaked fruit, and top with ginger ale or other bubbles. The sangria keeps covered in the refrigerator for up to 3 days.
Equipment
Greener Chef XL Bamboo Cutting Board
OXO Citrus Squeezer
(affiliate link!)
Notes
Feel free to increase the vodka for a stronger punch. Nutrition info estimated with MyFitnessPal.
- Prep Time: 15 minutes
- Category: Drinks
- Method: No Cook
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 6 ounces
- Calories: 137
- Fat: 0g
- Carbohydrates: 20g
- Protein: 1g