Velvety White Wine Sangria
Sangria is a Spanish fruit drink, made here in a pale, velvety version on dry white wine. Oranges, an apple, and a peach steep in Cointreau orange liqueur with star anise, lending the drink the aroma of citrus and warm spices.
Classic sangria hails from Spain and Portugal, where it’s traditionally made with red wine. The white version, sangria blanca, is lighter and fresher, especially when sparkling tonic is added to it. Long maceration of the fruit is the key to a deep flavor: overnight, the fruit soaks up the liqueur and itself perfumes the wine.
Cook’s Notes
You don’t need expensive wine for sangria, since the fruit and spices will lend it their flavor anyway. Cointreau can be replaced with another orange liqueur (triple sec, for example), and the peach with a nectarine or canned fruit. Star anise adds a faint anise note; if you don’t care for it, swap in a cinnamon stick. Serve in a special wide-mouthed pitcher so the fruit doesn’t get stuck, and with a long-handled spoon for stirring.
Serve well chilled, in tall glasses with ice. Prepare the fruit base the day before, since this is an essential step.
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Ingredients
Instructions
Wash the oranges well and cut them into slices with the peel still on. Wash the peach and apple, pit and core them, and cut into cubes.
Add the Cointreau, sugar, and star anise to the fruit and let it steep in the refrigerator for 12 hours.
Pour the tonic into a sangria pitcher, then the wine. Add the fruit. Chill and serve.
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