White Wine Sangría (Spanish Sangría Blanca)

The earliest versions of sangría are believed to have originated more than 2,000 years ago when Romans, making their way through the Iberian Peninsula, planted vineyards along the way. And because drinking water was unsafe, it was often fortified with wine, spices, and herbs. Fast forward to the early 1700s and 1800s when versions of what we now know as sangría were made in England, France, and eventually popularized in the U.S. at the 1964 World's Fair in New York. Despite its global popularity and common association with Spain, there is no official formula for sangria in Spain, and local restaurants are more often found to be serving a drink called tinto de verano, which is a simple blend of red wine, ice, and lemon soda or casera (sweetened soda water). So while some Spaniards may enjoy sangría, it is a more popular drink among tourists. Regardless sangría is the quintessential summer cocktail, in my view. This White Sangría (Sangría Blanca) recipe is the perfect refreshment for a hot summer day. And after you've slurped up the whole glass, you get to enjoy some sangría marinated fruit.

1 medium lime, thinly sliced into rounds
1 medium lemon, thinly sliced into rounds
¼ cup organic cane sugar or agave, powdered coconut sugar, maple syrup, or stevia to taste (optional)
¼ cup apple brandy
½ medium organic green apple, cored, skin on, chopped into small pieces
1 medium ripe peach or nectarine, thinly sliced
1 cup strawberries, sliced
1 bottle Spanish white wine, Sauvignon Blanc or Pinot Grigio, chilled (750 mL)

To Serve:
ice or frozen berries
sparkling water (optional)
fresh mint (optional)

Add lime, lemon, and sugar (or other sweeteners) to a large pitcher (or use multiple pitchers if making a larger batch) and muddle with a muddler or gently crush with a wooden spoon for 45 seconds.

Add apple brandy and muddle again to combine for 30 seconds. Add apple, nectarine, and strawberries and stir to incorporate. Then add wine and stir once more.

Taste and adjust flavour as needed, adding more sweetener of choice for sweetness, lemon or lime juice for acidity, or fruit. Stir to combine.

Add ice or frozen berries and stir once more to chill. Serve as is or with a bit more ice and mint (optional). To dilute the mixture, top off glasses with a bit of sparkling water (optional).

Store leftovers covered in the refrigerator for up to 48 hours, though best when enjoyed within the first 1-2 days.

Makes 6 servings.