Fruit-sweet and flavorful, this white sangria knows how to party. Layers of fresh seasonal summer fruit create a stunning rainbow of color in a large glass pitcher, making a striking presentation.
You can use any type of fruit you like to create the rainbow effect, just make sure to choose ripe, fragrant fruit. And be sure to layer it in proper rainbow order: purple/blue, then green, then yellow, orange, and red. Of course, you can add any number of other hues from the fruit world if you like – indigo, pink, etc.
I layered mine in a tall glass pitcher, but you can also layer the fruit in individual tall glasses and then pour each serving over the fruit, then top it with a little club soda.
If you let the fruit sit for a few hours in the fridge it will soak up some of the alcohol from the wine, which makes a nice adult-only treat while you sip your cocktail.
Recipe: Summer Rainbow Sangria
Makes about 8 servings
- 1 bottle chilled dry white wine
- About 3 fl oz peach brandy
- 1 tbsp agave syrup, or to taste
- 2 tbsp cold lime juice
- 1 pint blackberries
- 1/2 cup blueberries
- 3/4 cup red grapes
- 2 kiwi, peeled and sliced
- 3/4 cup green grapes
- 3/4 cup fresh pineapple chunks
- 1 can mandarin orange segments, drained
- 1 cup strawberries and/or raspberries
- 1 bottle chilled club soda (optional)
- In a bowl, stir together the wine, brandy, agave, and lime juice. In a large glass pitcher, add layers of fruit in the order of the ingredient list. Pour the wine mixture into the pitcher over the fruit. Refrigerate for 2 hours.
- To serve the sangria, using a small ladle, scoop out some of the fruit into individual glasses, then fill with sangria. Top with a little club soda if you like.