Add the fruit to a large pitcher. Sprinkle sugar on top and use a wooden spoon to stir and muddle together until the sugar starts to melt into the fruit.
Add the Triple Sec and wine and stir.
Refrigerate at least 1 hour or overnight. Just before serving, add the cold lemon lime soda, or pour the sangria into glasses and top with soda. Garnish with fresh basil or mint sprigs.
Notes
Substitutions:
Use carbonated water instead of soda for a less sweet option. You can also use Prosecco, citrus flavored sparkling water, or omit the bubbly all together.
Pinot Grigio and Sauvignon Blanc can be substituted for the Riesling.
Use another fruity liqueur in place of the triple sec, like peach schnapps.
Other fruits that work well here include lemons, limes, nectarines, and raspberries.
Tips:
The longer the sangria chills, the more the flavors have a chance to meld together. Make it up to 24 hours in advance.
The soda or other carbonation shouldn't be added until right before serving to ensure the bubbles don't go flat.
You can use fresh or frozen fruit for sangria.
Feel free to double or triple the recipe as needed. Note you may need to use more than one pitcher, depending on how big your pitcher is.
Course Smoothies & Drinks
Cuisine Italian
Keyword summer sangria, white sangria, white sangria recipe, white wine sangria