Portuguese white sangria

White sangria is what we make in Portugal when the red version feels too heavy for the heat: crisper, lighter and dangerously refreshing, with melon and grapes instead of the usual orchard fruit.

My version leans on vinho verde or any bright, dry white — the fruit does the sweet talking, helped by yellow sugar (Portugal’s soft raw sugar; light brown sugar works), a cinnamon stick and fresh mint. The optional pinch of black pepper sounds odd and tastes brilliant.

It is built for pitchers and crowds: everything macerates in the fridge, then wine and soda go in just before serving, over plenty of ice. Summer, solved.

Portuguese White Sangria Recipe

Prep time: 20 minutes (plus chilling) · Cook time: no cooking · Total: about 1 hour · Servings: 8 · Calories: ~118 per serving

Ingredients

• ½ melon, seeded and cut into balls or small pieces
• A handful of red grapes
• A handful of white grapes
• 1 apple, cut into small pieces
• ¾ cup (5.3 oz) sugar, preferably yellow/raw
• 1 cinnamon stick
• A pinch of freshly ground black pepper (optional)
• A few sprigs of fresh mint
• 2 liters (about 8½ cups) white wine, chilled
• 1.5 liters (about 6 cups) soda — plain, lemon or orange — chilled
• Ice, to serve

Instructions

1. Prepare the melon: remove the seeds and cut into balls or small pieces.
2. Wash the grapes, halve them and remove any seeds. Add to the melon.
3. Wash and dice the apple and add it to the fruit.
4. Sprinkle in the sugar and add the cinnamon stick and mint leaves.
5. Add the optional pinch of black pepper and stir well.
6. Chill in the fridge until the sugar dissolves.
7. Just before serving, pour in the cold wine and soda.
8. Add ice, stir gently, and serve responsibly.

Recipe Notes

• Pineapple, orange, apricot, blackberries or strawberries all mix in beautifully — variety is the point.
• Adjust the sugar to your wine and your taste.
• A splash of vodka, rum or cognac raises the stakes; vodka stays most neutral.
• Sangria goes down easily — pace yourself and enjoy it slowly.