This easy-to-make cocktail bursts with tropical flavours thanks to the strawberry, pineapple and orange. It’s perfect for brunch, parties and any old time you feel like a light, sweet and bubbly drink.
This particular recipe uses white wine rather than the red wine used in traditional sangrias. I prefer the zesty and fruity touch of white wine especially during hot summers. You can still use the red wine if you feel it’s better for you.
The main solid ingredients are strawberry, pineapple and orange. But you can add some mint or basil to add an extra fresh taste to the cocktail.
For the best results, start preparing the sangria at least 3-4 hours before it’s to be enjoyed. Or even better, prepare it the night before.
The longer it rests, the better it absorbs the fruity flavours. You also need to give it time to chill.
What You Need
Here’s a quick summary of what you need.
- 1 bottle of white wine (young and semi-dry) or red wine
- ½ cup of rum or tequila
- 1 cup diced strawberries, 1 cup diced pineapples and 1 orange sliced
- 1 cup pineapple juice
- A little bit of syrup (1/3 cup) or sugar (1/2 cup). This is optional.
- 2 sprigs of basil or mint (optional)
- 3 cups soda or sparkling water (optional)
As I mentioned, we are going to be using white wine in this recipe.
You can use whichever white wine you have lying around the house. However, I recommend a young wine that is mildly sweet with some acidity.
Do not buy an oaked or aged wine. It tends to get bitter when chilled. The wine doesn’t have to be too sweet since the fruits and sweetener provide most of the sweetness in the sangria. So don’t worry if the wine is a bit on the dry side.
As for price, it doesn’t have to be too expensive. This isn’t for a collection or a fancy dinner party.
But don’t go too cheap either. Buy a bottle that you can comfortably drink on its own.
Some good options include dry Riesling, Sauvignon Blanc, Pinot Grigio and Phebus Torrontes Argentina white wine.
A 750ml bottle of white wine will be enough to make a full pitcher of chilled sangria.
You’ll need three types of fruits: strawberry, pineapple and orange.
They give the sangria a nice tropical kick that is perfect for barbecues, beach parties and brunch.
Look for fruits that are fully ripe and taste sweet. The strawberries and pineapple should be diced while the orange should be cut into thin slices (with the peels on).
Use 1 orange, 1 cup of diced strawberries and 1 cup of diced pineapples.
To make the cocktail even fruitier, add one cup of pineapple juice.
Sangria is not complete without a spirit or liquor. Here you have several options.
This recipe goes best with ½ a cup of tequila but you can also use ½ cup of rum. If you want a stronger cocktail, use 1 cup of liquor instead of half a cup.
You can leave out the sweetener if the fruits are sweet enough for you or if you want to keep the calories down.
If you want your cocktail extra-sweet, add a 1/3 cup syrup or 1/2 cup sugar.
If you want the sangria a bit fizzy, add around 3 cups of soda or sparkling water. This is optional.
Leave it out if you don’t care much for a fizzy cocktail or you are watching the calorie count.
Dice the strawberries and pineapples and slice the orange. Mix all the fruits and drinks together in a pitcher. Put any leftovers into your kitchen bin.
Feel free to add a sprig or two of mint or basil. Press the leaves gently in your hand to release their flavour.
Leave the sangria to chill in your fridge for 3-4 hours. You can also leave it overnight.
When serving, you don’t have to use ice since it is already chilled. Some people also find that ice waters down the cocktail too quickly.
But it’s totally up to you.
My suggestion is to have the ice around and let people decide if they want theirs with ice cubes or not.