Peach White Sangria. Photo for The Washington Post by Tom McCorkle
Peach White Sangria. Photo for The Washington Post by Tom McCorkle

This white sangria is bright and refreshing

By Becky Krystal Time of article published Nov 26, 2019

Share this article:

I'm not much of a boozehound myself, but if I had anything resembling a "house drink," it would probably be sangria. Made in advance, big enough to serve a crowd and crowd-pleasing - there are lots of reasons to take a cue to drink as the Spanish do.

Sprinkling the fruit with sugar draws moisture out of the fruit, softening it. You also end up with a sweet liquid that bathes the fruit. 

That syrup and the fruit exchange flavors, and a lovely balance is met. So when you incorporate the mix into the sangria, you get fruit that is soft enough to pleasantly eat 

It's light, seasonal, pretty and a leading contender for your new signature summer cocktail.


  • 2 ripe peaches, pitted and coarsely chopped, plus more for optional garnish
  • 1 cup raspberries, plus more for optional garnish
  • 3 tablespoons castor sugar, plus more for sprinkling
  • One 750ml bottle dry white wine, chilled
  • 1/2 cup brandy (may substitute peach liqueur)
  • 1 handful fresh mint leaves (optional)
  • 1 lemon, sliced into thin rounds
  • Sparkling water, for serving

Add the peaches and raspberries to a large pitcher, sprinkle lightly with sugar and stir. Let the fruit begin to break down (macerate) on the counter for 1 hour.
Add the wine, brandy, the 3 tablespoons sugar, mint leaves, if using, and lemon rounds; gently stir to combine.
Fill glasses with ice and evenly divide the sangria. Add a splash of sparkling water. If desired, place fruit on long skewers as a garnish.

Adapted from Sonja and Alex Overhiser at

The Washington Post 

Share this article:

Related Articles