Strawberry White Wine Sangria with Mint

There are some drinks that instantly feel like summer in a glass, and for me, this sangria is one of them. I first whipped it up on a hot afternoon when I had a few friends coming over and only a bottle of crisp white wine, some strawberries, and a bunch of mint in the fridge. It began as a moment: “let’s just see what happens,” but quickly turned into that recipe that I keep returning to again and again. It’s fresh and fruity, slightly sweet, and with just the right little sparkle when you top it off with soda water.

Because it is so easy, but also seems to be fancy enough for sipping in a café somewhere in Spain, it is the perfect feature. You don’t need to have bar-tending skills or costly ingredients, simply some chopping, stirring, and patience with mingling while it all comes together in flavor.

Why You’ll Love This Recipe

You’ll love making and sipping this sangria because:

• Savor this sangria because: Refreshing flavor combo-strawberries bring sweetness, mint adds brightness, and white wine ties all together.
• Easy to prep beforehand-it actually gets better with time in the fridge.
• Crowd-friendly, as one pitcher serves many for parties.
• Customizable-change the fruit, change the wine, or make it even sparkling.  It’s sparkling.
• Lighter than cocktails – perfect for sipping without feeling weighed down.

Tools You’ll Need

Don’t worry—you don’t need a pro bar setup. Here’s what I use:

• Large pitcher-about 2 liters/68oz-here is where all magic happens.
• Wooden spoon or muddler- to press the fruit and mint gently so they can release flavor.
• Cutting board + sharp knife-for slicing strawberries and cutting citrus.
• Measuring cups (US) or jug (metric) – to keep proportions just right.
• Wine glasses or mason jars – because sangria deserves to be shown off.

Ingredients

Here’s everything you’ll need for one big pitcher (about 6 servings):

• 1 bottle (750 ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 1 cup (240 ml) club soda or sparkling water, chilled
• 1 cup (150 g) fresh strawberries, hulled and sliced
• 1 medium orange, thinly sliced
• 1 small lime, thinly sliced
• ¼ cup (60 ml) orange juice
• ¼ cup (50 g) sugar or honey (adjust to taste)
• A handful (about 10–12 leaves) of fresh mint
• Optional: ¼ cup (60 ml) brandy or triple sec for extra depth

Step-by-Step Instructions

1. Slicing the fruits. Slice strawberries, oranges, and lime on your cutting board. Thin cutting will do-you want their flavors to seep into the wine.
2. Add the fruits to the pitcher. Into your big pitcher, add the tossed sliced fruits. Pretty already, huh?
3. Muddling soft. Muddle or press the fruits with a spoon or muddler. Not a smoothie kind; just encourage the juices to mingle.
4. Sweeten it. Add sugar or honey to it and stir until it dissolves. Taste and adjust to be slightly sweet, not overwhelmed.
5. Pour the wine. Then pour in the bottle of white wine. Slightly stir it.
6. Add citrus juices. Infuse with the tangerine juice for a piquant flavor.
7. Cool it off. Wait for 1-2 hours at least with the pitcher in the fridge. That’s mostly the essence of waiting. (Better, do it overnight-it’s worth waiting for it.)
8. Add bubbles just before serving. Top with club soda or sparkling water just before serving into glasses for that fizzy lift.
9. Garnish. Fresh mint leaves in each glass. For garnishing, tuck in a strawberry slice on the rim if you want to be fancy.

Serving Ideas

• Pour over copious ice badges for refreshment. The ultimate refreshment.
• Tapas or grilled chicken could be paired with it or with a summer cheese board. Next.
• Serve in a pitcher at brunch—it’s lighter than mimosas but just as fun.

Variations & Customizations

• Common Wereberries: Wedge in raspberries or blueberries to increase visual interest.
• Tropical Spin: Substitute the orange with pineapple slices.
• Another herb option: Use basil for a different flavor.
• Romanticize it: Use rosé instead of white wine to get more color.
• Non-spiked: Instead of wine, use sparkling grape juice for a family-friendly mocktail.

Storage & Make-Ahead

• Covered, sangria may be stored for 2 days in the refrigerator. The fruit will become mushy, but the flavor will deepen.
• When making in advance, add the soda water only just before serving so that it remains bubbly.

Pro Tips & Mistakes to Avoid

Think of these as little secrets I’d whisper to you while we’re stirring the pitcher:

• Chill everything first—wine, soda, even the fruit if you can. Warm sangria just doesn’t hit the same.
• Don’t over-muddle. Too much pressure makes the fruit mushy and cloudy.
• Go easy on the sugar. You can always add more later, but you can’t take it out.
• Pick a wine you’d actually drink on its own. Cheap but drinkable is the sweet spot.
• Add mint at the end so it stays bright and doesn’t turn bitter.

Recipe Details

• Yield: 6 servings
• Prep time: 10 minutes
• Chill time: 1–2 hours (or overnight)
• Total time: 1 hour 15 minutes (with chilling)

Nutrition (per serving, approx.):

Calories: 150 | Carbs: 14 g | Sugar: 10 g | Alcohol: 1 glass of wine equivalent

Final Sip

This sangria is a winner because it feels like a party without too much fuss, and I guarantee you will get compliments when you serve it. After your first batch, you will crave it every sunny day-or honestly, whenever you want to brighten up your indoor day a bit.

If you give this Strawberry White Wine Sangria with Mint a try, I would really love to know what you did to make it your own-maybe something peachy, perhaps you went with the sparkle, or maybe it was all gone from the pitcher (and we won’t judge). Share with your friends, tuck some away for yourself, and most of all, savor each sip.