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Refresco Regio ("Royal Refreshment"), BHG (2.5-quarts)

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Source:  Slightly adapts Better Homes & Gardens Books. Better Homes & Gardens Mexican Cook Book. Ed. Nancy Morton. (Des Moines, 1977), 88.

Glass: Punch cup or White Wine (larger; will reduce estimated servings)

Makes:  About 2.5-quarts (18 to 20 servings @ 4-ozs. each)


  • 2 (fifths/750ml) bottles dry white wine, chilled
  • 6-ozs. brandy (3/4 cup)
  • Reserved orange juice from below 
  • 1/2 cup sugar
  • 2-ozs. lemon juice (1/4 cup)
  • 1-pt. chilled carbonated water (2 cups)

For Serving
  • 2 oranges, peeled
  • 1 medium pineapple, peeled, cored, and cut into chunks or 1 (20-oz) can pineapple chunks, drained
  • 2 cups strawberries, halved


01.  Section oranges over a bowl to catch the juice; reserve juice.

02.  In a shallow baking pan, arrange the orange sections, pineapple chucks and strawberries in a single layer and freeze.

03.  In a large container, combine the chilled wine, brandy, reserved orange juice, sugar, and lemon juice; stir until sugar dissolves then, cover and refrigerate several hours, preferably overnight. 

04. At serving time, pour wine mixture into a large punch bowl; add the frozen fruits and stir. 

05.  Gently pour over the chilled carbonated water.