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White Sangria, Culinary Institute of America (08)

Source:  The Culinary Institute of America, Spain and the World Table (New York: DK Publishing, 2008), 18-19.

Glass:  Balloon Wine glass 

Makes:  Eight (6-oz.) servings


  • 1/4 cup granulated sugar
  • 2-oz water (1/4 cup)
  • 1 (750 ml) bottle white wine, fruity, not too dry
  • 3.0-oz fresh orange juice (6 Tbsp)
  • 3.0-oz fresh lemon juice (6 Tbsp)
  • 4.0-oz DiSaronno Originale (1/2 cup)
  • 1 cup diced ripe peaches
  • 3/4 cup diced plums
  • 1 cup pitted cherries
  • 1 cup diced nectarines
  • 8 slices peeled oranges

For Serving
  • Ice cubes
  • 16-oz sparkling water (2 cups)


01. Make a simple syrup by placing the sugar and water in a small saucepan and cooking over Medium heat until the mixture starts to boil. Stir constantly to dissolve the sugar. Remove pan from heat and thoroughly cool the simple syrup. 

02.  In a large covered container, combine the white wine, orange and lemon juices, DiSaronno Originale, and the cooled simple syrup. Stir. 

03. Add the fresh fruits to the wine mixture and stir gently. Then, cover and chill for up to twelve (12) hours before serving.

04.  At serving time, add the sparkling water to the wine and fruit mixture. Transfer the White Sangria to pitcher(s), according to personal preference.

05. Spoon some of the fruit into each glass filled with ice. Ladle or pour over the sangria and serve immediately.