While the red wine version may be more common, you can’t beat the lighter, crisp refreshment of a white wine sangria, especially in the summer months. This rendition builds flavor on top of flavor, with tea-infused wine and a quick homemade syrup. Don’t worry, the active prep time is minimal, the results are delicious, and it can all be made ahead of time
1 bottle pinot grigio white wine (750 ml)
4 oz Green Tropical Tea*
3 oz Pineapple Sugar*
1 Tbsp Peppermint Leaf*
4 oz water at 200ºF
1 ea lemon, sliced thin & halved
2 ea ripe peaches, pitted & sliced*
1 quarter ripe pineapple, cored & sliced*
16 oz pineapple juice
4 oz brandy
16 oz (+/-) club soda or Prosecco
optional fresh herb garnish (mint, thyme, or rosemary)
*frozen peach slices and pineapple chunks can be substituted (8 to 10 ounces of each)
Combine wine and tea in a 32-ounce mason jar; seal and refrigerate for a minimum of 6 hours and up to 24 hours. In the meantime, prepare the pineapple-mint syrup.
Add pineapple sugar and peppermint to a 16-ounce mason jar; add 4 ounces 200ºF water. Stir until sugar fully dissolves and steep for 6 minutes. Strain and discard peppermint leaves; allow syrup to cool slightly.
While syrup cools, combine remaining ingredients. In a half-gallon pitcher, add fruit, pineapple juice, and brandy; stir in pineapple-mint syrup. Refrigerate until tea-infused wine is ready.
Strain tea leaves from wine and discard. Add tea-infused wine to fruit and brandy mixture; stir to combine. Refrigerate until ready to serve. Can be prepared up to two days ahead.
To serve, spoon some soaked fruit in a serving glass; fill ¾-full with sangria. Top with club soda or Prosecco. Garnish with fresh herb sprig, if desired.
Leftover syrup can be refrigerated in a tightly sealed container for two weeks.
Approximate Yield: 8, 8-ounce servings.
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