White Sangria
Warm up ∙ 4 min ∙ 10.5% ABV ∙
This White Sangria warms white wine with vodka, aloe and pineapple juices, vanilla syrup and spices, then cools it and strains it over ice into a jug.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pour into a saucepan all ingredients: White wine 750 mlAloe juice 200 mlAllspice 6 pcsGreen cardamom pods 6 pcsCoconut chips 70 gVanilla syrup 150 mlPineapple juice 100 mlFennel seeds 1 bspVodka 100 ml
- Heat to 80 °C over high heat
- Leave to cool at room temperature
- Pre-chill a jug
- Fine strain into the ice-filled jug
- Garnish with a mint sprig
Tips
- Take it off the heat at 80°C and never let it boil, or the wine turns harsh and the alcohol cooks off too fast.
- Fine-strain out the allspice, cardamom pods, coconut chips, and fennel seeds so the poured drink is clear, not gritty.
History
White Sangria is the white-wine version of Spain's sangria, a wine punch named for the Spanish sangre, or blood, after the red color of the original. Sangria gained popularity in the United States after it was served at the Spanish pavilion of the 1964 World's Fair in New York.
FAQ
What are the ingredients in this white sangria?
White wine, vodka, aloe juice, pineapple juice, vanilla syrup, allspice, green cardamom pods, coconut chips and fennel seeds.
How do you make this white sangria?
Put all the ingredients in a saucepan and heat to about 80°C over high heat. Let it cool to room temperature, then fine-strain into a chilled, ice-filled jug and garnish with a mint sprig.
What alcohol is best for white sangria?
A dry white wine is the base, and this recipe adds vodka for extra strength, bringing the drink to about 10.5% ABV. The vodka adds alcohol without a flavor of its own, so the spices and fruit juices lead.
Is Pinot Grigio or Chardonnay better for white sangria?
Pinot Grigio, generally. A crisp, dry white's acidity cuts the sweetness of the vanilla syrup and pineapple juice. A heavy, oaky Chardonnay can make the warmed, spiced batch taste flat and too sweet.
What are some tips for making the best white sangria?
Don't let it boil: pull it off the heat once it reaches 80°C, or the wine gets harsh. Let it cool completely before straining over ice, so warm wine does not melt the ice. Fine-strain out the spices and coconut so it pours clear.
