Mom’s Recipes

Sangria Blanca (Jose Andres)




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Makes 1 32-ounce pitcher

13 ounces white wine (about half of a 750ml bottle)

9 ounces Sangría Base (see recipe below)

10 ounces soda water

4 each lemon wheels, lemon verbena sprigs, and orange peels, for garnish

Sangría Base

2.25 ounces simple syrup

4.75 ounces Sangría Syrup (see recipe below)

1 ounce sherry brandy (like Lustau Solera Reserva Brandy)

1 ounce dry gin (like Fords Gin)

Combine all ingredients and mix well. Set aside until making the sangria.

Sangría Syrup

Makes 1 quart*

3 cups orange juice

¾ cup lemon juice

3.5 ounces sugar

1 bay leaf

5 juniper berries

10 black peppercorns

1 cinnamon stick

2 cloves

1 bunch fresh mint, destemmed

Zest from 1 orange

Zest from 1 lemon


Combine wine, sangria base, and seltzer in a pitcher. Fill 4 glasses with cubed ice, and pour sangría into each. Place lemon, lemon verbena, and orange peel on top. Serve immediately.

Syrup - Combine all of the ingredients in a medium saucepan and bring to a simmer, stirring constantly. Once the sugar has dissolved, remove from the heat and allow to cool. Strain through a fine sieve and store in sealed container until ready to use.

*Note: This recipe makes enough syrup for a few batches, but it can be used for many types of sangría. Store in the refrigerator in an airtight container for up to a week.




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