I recently rediscovered my grapefruit sangria recipe and knew I had to share! I was looking for a sangria recipe that would be perfect for Spring, something light and refreshing to serve some friends who were coming over. Since this sangria recipe uses white wine, you don’t have to let it sit for 24 hours before serving, only about 2 -3. This is great if you don’t know you’re having people over till the morning or afternoon of! I also think the white wine gives it a lighter taste compared to the boldness that red sangria recipes can have. Not to mention that I think the bits of grapefruit in this sangria remind me of pink petals floating on top of water. Which is perfect for Spring!
- 2 red grapefruits
- 1 cup lemonade
- 1 nip Chambord
- 2 tbsp sugar
- 750ml bottle of dry white wine
- 750ml bottle of sparkling water or club soda
- ice cubes (optional)
- Slice and deseed one grapefruit and set aside for garnish. Start by peeling/slicing/deseeding the other grapefruit then with your fingers pull apart the pulp and place into your sangria pitcher.
- Add the lemonade, Chambord, and white wine.
- While stirring add the sugar and keep stirring until all the sugar has dissolved.
- Chill sangria in the fridge for 2 – 3 hours. I chilled my white wine, lemonade and sparkling water before hand so I only needed to let it sit for 2 hours. If your ingredients are at room temperature, let them chill for the full 3 hours.
- Before serving, top off each glass with some sparkling water and squeeze a slice of grapefruit into the glass. Now you’re ready to serve!