Sometimes serendipity ends up being the mother of delicious – as was the case when I first created this easy white wine sangria recipe.

Years ago, for one of my daughter’s birthday parties, I bought a bottle of Barefoot^® Sauvignon Blanc to have on hand just in case one of the moms or dads in attendance might like to have a glass of white wine to take the edge off of the anxiety of a dozen young children risking life and limb in the rented bounce house. (Doesn’t everyone serve wine at kid parties? They should.) But alas, there were no takers.

As I was not much of a white wine drinker at the time, the bottle remained corked – and kinda sad– for a little while. So, I tried to think of something novel to do with it. I somehow got to Googling recipes for white wine sangria. Of course, there’s no “official” white wine sangria recipe out there. So, I sorted through a dozen or so ones that looked good and made note of the basic framework. And I made up my own recipe. The result became the signature drink I have since served at spring and summer parties – not just ones we host, but neighborhood-wide!

When I started Sangrialicious, I knew one of the first recipes I shared needed to be this one.

White Wine Sangria Ingredients

To be true to the original, I went out and bought a bottle of that same Barefoot Sauvignon Blanc. Then I added a bottle of triple sec, and some fresh naval oranges, strawberries and grapes – plus some fresh mint for garnish (also an excuse to add another plant to my indoor herb garden!).

My original white wine sangria recipe used a 1.5 L bottle and made enough to serve to a small crowd. In fact, these days, I rarely make less than two giant pitchers if I’m serving this sangria at a party (and we frequently have ended up pouring more wine over the fruit in the end to try to stretch what’s left of it). But for the purposes of this blog post, I wanted to size this white wine sangria recipe down in case someone wanted a smaller batch, say for just two people.

White Wine Sangria Fruit

Trouble is, I’ve been so used to making giant vats of this stuff that I might have gone a little overboard with the fruit. I used two medium-sized naval oranges, 10 large strawberries (about half of what was in the 1-lb. container from the grocery store), and about 3 dozen grapes. (Yes, I counted.)

By the time I got all of this glorious fruit into the pitcher, and even after I added the sugar (1/4 cup), the triple sec (1/2 cup) and the wine (your typical 750 ml bottle), there was so much fruit, it was a little tricky to stir. Which is to say, you could vary the amount of fruit you use down a bit, if you wanted.

Into the fridge it went, where the sangria chilled for about four hours. (I usually make this white wine sangria the night before and let it sit overnight, though I’ve also made it with just a couple hours of chill time, and it’s still been delicious.)

Just before serving, I added in 1 1/2 cups of lemon lime soda, poured over ice, and voila!

And if your white wine sangria runs out, in a pinch, you can pour more wine, sugar, triple sec and lemon-lime soda over the leftover fruit to stretch your batch a little longer. (Ask me how I know!)

Cheers!