Sangria Blush

This sangria blush uses white zinfandel as the base, which gives it a soft pink color and lighter body than a traditional red sangria. Fresh orange juice and lime juice bring the citrus punch, while a quick sugar syrup ties everything together without being cloying.

The key is dissolving the sugar in orange juice over heat first. Cold sugar never fully dissolves in wine and leaves gritty sediment at the bottom of the pitcher. Once the syrup cools and gets mixed with the wine and lime juice, the whole thing chills for two hours so the flavors meld.

Sliced oranges and limes float in the pitcher and look gorgeous. They also release more citrus oil into the sangria as it sits. Pour it over ice in a punch bowl or pitcher and let guests serve themselves.

Kitchen Tips

• Chill the wine before mixing. Starting cold means less time waiting and the ice won’t dilute it as fast.
• Use a fruity, inexpensive white zinfandel. This isn’t the place for a pricey bottle.
• Let it sit the full 2 hours in the fridge. Rushed sangria tastes like wine with juice in it; rested sangria tastes like one cohesive drink.

Variations

• Add sliced strawberries or peaches for more fruit and color.
• Splash in club soda right before serving for a fizzy version.
• Swap lime juice for lemon juice and add a few sprigs of fresh mint for a summery twist.