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Milk Street Recipe
White Sangria
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This white sangria, our adaptation of Janet Mendel’s Manchegan white wine cooler from “Cooking from the Heart of Spain,” is light, refreshing and relatively low in alcohol, making it a great choice for summer sipping. You might expect a base of Spanish wine, but we preferred Portuguese white vinho verde, an inexpensive young wine with citrusy notes and bright acidity. If you can't find white vinho verde, a dry pinot gris or un-oaked chardonnay would work, too. This recipe can easily be doubled to serve a crowd.
1/4 cup white sugar
8 large basil leaves
1 750-milliliter bottle white vinho verde wine, chilled
2 large celery stalks, cut on diagonal into 1-inch pieces
2 2-inch cinnamon sticks
2 tablespoons lemon juice, plus ½ lemon, thinly sliced
3 tablespoons orange juice, plus ½ orange, thinly sliced
1 peach or nectarine, halved, pitted and sliced
2 cups chilled soda water
Ice, to serve
Ingredients
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¼
cup white sugar
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8
large basil leaves
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1
750-milliliter bottle white vinho verde wine, chilled
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2
large celery stalks, cut on diagonal into 1-inch pieces
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2
2-inch cinnamon sticks
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2
tablespoons lemon juice, plus ½ lemon, thinly sliced
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3
tablespoons orange juice, plus ½ orange, thinly sliced
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1
peach or nectarine, halved, pitted and sliced
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2
cups chilled soda water
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Ice, to serve
Directions
Tip: Don't worry, the sangria won't taste of celery. Odd ingredient though it may seem here, the celery adds a subtle savoriness that keeps the sweetness in check. Also, don't add the citrus slices until just before serving. If added with the basil and peaches, they will lose their texture and their pith will turn the sangria slightly bitter.
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