Araka's White Sangria

white sangria
white sangrai photo by greg rannells


2 Fuji apples, cored and sliced
2 navel oranges, seeded and sliced with skin on
2 lemons, seeded and sliced with skin on
2 limes, seeded and sliced with skin on
1 cup sugar
5 bottles Spanish white wine (Preferably an Albariño white wine, but any dry white wine will do.)
6 oz. peach schnapps
6 oz. triple sec
8 oz. orange juice
8 oz. brandy
Club soda
Simple syrup to taste


• Slice and seed fruit, place in a large, sealable plastic container or divide evenly into 2 large pitchers. Add sugar and let it melt into the fruit and juices for about 15 minutes, stirring occasionally.

• Add the wine, peach schnapps, triple sec, orange juice and brandy. Stir and refrigerate overnight.

• To serve, fill a glass about halfway with ice, fill ¾ with sangria and top with club soda. Garnish with sliced fruit.

• Serve with simple syrup, so your guests can add it for extra sweetness.

For a boozier drink, top off your sangria with chilled Prosecco or sparkling white wine.