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.
This 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
What you need
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
Cook along
Instructions
- Prepare the melon: remove the seeds and cut into balls or small pieces.
- Wash the grapes, halve them and remove any seeds. Add to the melon.
- Wash and dice the apple and add it to the fruit.
- Sprinkle in the sugar and add the cinnamon stick and mint leaves.
- Add the optional pinch of black pepper and stir well.
- Chill in the fridge until the sugar dissolves.
- Just before serving, pour in the cold wine and soda.
- Add ice, stir gently, and serve responsibly.
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