Sangria Blanco

Sangria blanco is the lighter, brighter sibling of red sangria. White wine takes the lead instead of red, sparkling water replaces the heavy cola or club soda some recipes lean on, and the cinnamon simple syrup gives the pitcher a warm baking-spice undercurrent that keeps it from tasting like a wine spritzer.

The cinnamon syrup is the move worth committing to. Simmer two broken cinnamon sticks in a quick sugar syrup, then chill it at least two hours before mixing. That cold infusion is the difference between sangria that tastes like wine with juice in it and sangria that tastes like a complete drink.

For the fruit, sliced orange and apple are classic; the banana is the surprise. Banana slices soften slightly in the pitcher and add a creamy fruit note that’s unusual for sangria. Add them last so they don’t break down. A dry white wine like Sauvignon Blanc, Pinot Grigio, or dry Riesling all work well.

Pro Tips

• Make the simple syrup up to a week ahead; the flavor only deepens
• Don’t use cinnamon powder; it floats on the surface and turns sandy
• Pour the sparkling water in last, right before serving, so it stays effervescent
• Slice fruit thin so the surface area is maximized for flavor exchange with the wine

Variations

• Sub white peach slices for the banana in summer for a Spanish summer feel
• Add a splash of elderflower liqueur for floral depth
• Swap Prosecco for the sparkling water if you want a higher-octane pitcher