A beautifully tropical recipe for white sangria for all your summer gatherings. This naturally sweetened cocktail recipe is packed with fresh fruit and tropical citrus flavor!
This post is sponsored by Nielsen-Massey.
It feels like I’ve been waiting ages to ask you this, but how’s your summer going so far?
It’s only appropriate I’m sharing something tropical with you while I’m in a tropical location (in case you’ve been absent the last couple posts, I’m in Maui) to really bring this whole thing full circle. I can’t confirm how many tropical beverages I’ve consumed at this point, but I can tell you, this sangria will jettison you to a tropical island (if you’re not already there) lickety split!
If you’re amped to drink in the warm weather and have a refreshing cocktail at arm’s length to balance out the heat, ohhhh momma, do I have a recipe for you!
You may know this from previous blog posts wherein I’ve discussed my booze houndetry, but when it comes to alcohol preference, I’m pretty into my wines. During the summer, I’m all over Sauvignon Blanc or a good Rosé. A well-assembled white sangria? A million times, yes.
When it comes to mixed drinks, for me, there’s a fine line between refreshing and flavorful, and overly-sweet hangover central. For this reason, I only add a small amount of sweetener to my sangria recipes in the form of 100% fruit juice and pure maple syrup. Flavor-wise, I can’t get enough of tropical anything during the summer months.
As you’ve seen in the past, I enjoy adding extracts to flavor all sorts of dishes, from your standard dessert recipes, to savory recipes to fruit salad, to cocktails. I used Nielsen-Massey’s Orange Blossom Water to bring even more citrusy flavor to this sangria. I love how authentic Nielsen-Massey’s extracts taste – they’re my main squeeze when it comes to extracts!
So the way this all plays out is simple: Grab a pitcher, pour the white wine (Sauvignon Blanc for life!) in, along with the rest of the ingredients, and refrigerate until ready to drink (or drink immediately). Like most things in life, the sangria tastes best if it’s been marinating for a hot minute, so if you can prepare this ahead of time (up to 12 hours), that would result in the best flavor, as it gives the fruit time to soak up the booze, and the booze time to infuse (with fruit flavor), you got me?
You can add all sorts of fresh fruit to this experience (take for instance: kiwi, mango, blueberries, raspberries, apples, etc), and go heavy or light on the rum. You can also sweeten to taste, adjusting the amount of pure maple syrup and/or mango juice you add.
A quick note about mango juice: I like using the all-natural, no B.S. mango juice that you find in the natural food section of your grocery store. The kind I buy is mixed with orange juice, giving it that ultra ultimate tropical flavor. You can use any store-bought mango juice you’d like, but I always recommend the natural, no sugar-added kind.
- 1 750-ml bottle dry white wine, such as Sauvignon Blanc
- 1-1/2 cups mango juice
- 2 to 3 shots white rum, 3 to 4.5 ounces
- 2 tablespoons pure maple syrup, to taste
- 1-1/2 teaspoons Nielsen-Massey Orange Blossom Water
- 1 navel orange, cut into wedges
- 1-1/2 cups fresh pineapple, finely chopped
- 1-1/2 cups strawberries, chopped
- lime wedges for serving
- Add all of the ingredients for the white sangria to a large pitcher and serve. Cover and refrigerate until ready to serve. Note: you can make this recipe up to 12 hours in advance.
Nutrition InformationYield 4 Serving Size 1 g
Amount Per Serving Unsaturated Fat 0g