White Sangria

Chuck Hughes' white sangria with a refreshing citrus rim is an amazing twist on a Spanish classic.
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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Zest of 3 lemons

Zest of 3 oranges

2 cups/500ml white port

1 cup/250ml raspberries

1/2 cup/125ml orange liqueur, such as Triple Sec

1 or 2 peaches, peeled, halved and diced

1 cup/250ml Corinthian grapes, frozen

1 bottle/750ml sparkling white wine


  1. Preheat the oven to 150 degrees F (65 degrees C). Spread the lemon and orange zest on a baking sheet lined with parchment paper. Let dry in the oven, about 1 hour. Using a spice grinder, reduce the zest to a fine powder. Set aside. Mix the port, raspberries, orange liqueur and peaches in a big mason jar. Keep in the refrigerator until ready to serve. Rim tall serving glasses with the zest powder. Pour the sangria into the glasses, filling them one-third of the way full. Add the frozen grapes and top with the sparkling wine.