Winter White Sangria

Winter citrus season is upon us... and what better way to enjoy the fruits of the season than by mixing up a pitcher of Winter Sangria? Full of pink grapefruit, cara cara or blood oranges, pears and pomegranates, this sangria is well-balanced and bursting with flavor. Pour in crisp white wine and mint simple syrup, chill overnight and serve cold the next day. Enjoy the tart sweetness of winter citrus all season long with Winter Sangria!

Prep Time 15

Chilling Time 10

Total Time 10 15

Servings -6 servings

Calories 486kcal

Ingredients

Mint Simple Syrup

1 cup water
1 cup granulated sugar
1 bunch fresh mint

Sangria

740 ml. sauvignon blanc
½ cup mint simple syrup add more or less, depending on the sweetness of the grapefruits
2 D’Anjuo pears sliced
2 Cara Cara oranges sliced
1 pink grapefruit sliced
½ cup pomegranate arils

Instructions

Make the Mint Simple Syrup

In a saucepan over medium-high heat, pour in a cup of water and a cup of sugar.
Heat until the sugar completely dissolves into the water.
Add the bunch of mint, and let it infuse with the simple syrup for 30-45 minutes.
Strain the mint out of the simple syrup, and pour into a mason jar. Chill until it's time to use. This can be made up to two weeks in advance.

Make the Sangria

Using a sharp knife, slice the oranges, pears and grapefruit.
Transfer the fruit, as well as the pomegranate arils, to a large glass pitcher.
Pour in the mint simple syrup and the sauvignon blanc.
Using a wooden spoon, stir the liquid with the fruit, and refrigerate for at least 10 hours or overnight.
Serve chilled with additional fruit slices!

Notes

This sangria needs to be made the day in advance so the flavors are at their fullest! While it still tastes good when made the day-of, the magic really happens in the refrigerator, where the fruit and wine’s flavors meld.

Nutrition