When the sun's blazing and you need something cold, fruity, and shareable, this Tropical White Wine Sangria is it. Pineapple, lime, basil, and rum come together in a drink that tastes like vacation in a glass. It's light, fresh, make-ahead-friendly, and absolutely summer-perfect.
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There's just something about a big pitcher of sangria that makes everything feel more festive. This white wine version leans tropical with pineapple, lime, and a kiss of basil, making it ideal for everything from lazy afternoons on the patio to last-minute get-togethers. And if you're into fun, fruity twists, you've got to try our Spa Water Sangria next - it's a cucumber-melon dream.
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Why you'll love this White Wine Sangria
- Tastes like a tropical escape - Think fresh pineapple, zingy lime, and herby basil all mingling in your glass.
- Prep-ahead friendly - Soak the fruit in rum ahead of time, then just add wine and bubbles when it's go time.
- Not too boozy - Thanks to low-alcohol wine, it's refreshing and sippable without sneaking up on you.
- Perfect for parties - One pitcher goes a long way, and it's easy to double for a crowd.
- Flexible and fun - Want it sweeter? Add more syrup. No pineapple rum? Use plain. It still tastes amazing.
Ingredients & Swaps
You only need 7 ingredients for this easy pitcher drink.
Ingredient Notes
- White Wine: Vinho Verde is our go-to for this sangria. It's crisp, lightly fizzy, lower in alcohol and budget-friendly. Can't find it? Sauvignon Blanc or Pinot Grigio work great, too.
- Rum: Pineapple rum doubles down on tropical flavor, but regular white rum totally works.
- Fruit: Fresh pineapple is best, but frozen (thawed) works in a pinch.
- Basil Simple Syrup: It adds a subtle savory edge that balances the sweetness. If you're short on time, regular simple syrup works, just with less flavor.
- Sparkling Water: Club soda keeps it classic, but flavored sparkling water, lemon-lime soda, or even ginger ale can switch it up.
Instructions
Sangria is one of the easiest cocktails to make!
Infuse the Fruit
Add pineapple chunks, lime slices, basil leaves, pineapple rum, and basil simple syrup to a large pitcher. Stir and refrigerate for at least 4 hours. Chill the wine and sparkling water, too.
Assemble
Just before serving, pour chilled wine into the fruit-rum mixture and stir.
Serve
Fill glasses with ice, pour in the sangria, and top each glass with a splash of club soda. Garnish with extra fruit if you're feeling fancy.
FAQs
Sangria is a chilled wine punch that originated in Spain and Portugal. It's usually made with wine, fruit, a splash of liquor, and sometimes something fizzy. This tropical white wine sangria swaps traditional red wine for crisp white and adds juicy pineapple and fresh basil for a lighter, beachy twist.
Yes! Just wait to add the wine and sparkling water until right before serving to keep things bubbly and fresh.
It'll keep for a day or two, but the wine may lose its sparkle over time. Still tasty, though!
Helpful Tips We Swear By
- Use a wine you'd actually drink. Cheap is fine, but skip anything overly sweet.
- Chill everything. Cold wine + cold bubbles = better sangria. No one wants warm sangria.
- Don't skip the basil syrup. Yes you need to do it in advance, but it's a small step that makes a big difference. Trust us.
- Leave room in the glass. You need space for the club soda topper!
- Stir before sipping. So the bubbles mix throughout.
- Eat the fruit! It's boozy and delicious.
More delicious sangria recipes
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Recipe
Tropical White Wine Sangria
Equipment
Ingredients
- ¼ whole pineapple , peeled, cored & cubed
- 1 lime , sliced
- ½ cup fresh basil leaves
- ⅓ cup basil infused simple syrup (recipe in notes)
- ¾ cup pineapple rum
- 1 (750) ml bottle Vinho Verde wine , chilled
- 6 ounces sparkling water or club soda , chilled
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Instructions
- Add pineapple, lime slices, basil leaves, basil simple syrup and rum to a large pitcher and stir to combine. Cover and refrigerate for at least four hours.¼ whole pineapple, 1 lime, ½ cup fresh basil leaves, ⅓ cup basil infused simple syrup , ¾ cup pineapple rum
- When ready to serve, pour wine into pitcher and stir thoroughly. Divide sangria among ice-filled glasses and top with 1 ounce of club soda. Garnish with additional pineapple cubes and lime slices.1 (750) ml bottle Vinho Verde wine, 6 ounces sparkling water or club soda
Notes
- Soak the rum and fruit together for at least 4 hours before adding the wine.
- Don't break the bank on the wine used in this sangria but definitely choose one you'd drink on its own. I love using a Portuguese wine called Vinho Verde in this recipe. This lower alcohol wine has a crisp, green flavor with some minerality and a hint of bubbles. Most Vinho Verde bottles are $10 or less.
- Plain rum and plain simple syrup can be used in place of the pineapple rum and basil simple syrup but the sangria's flavor will not be as strong.
- Make sure your wine and club soda are well-chilled before adding to the fruit and rum mixture.
- Stir each glass of sangria before drinking to ensure the club soda is dispersed throughout the drink.
- This drink is just sweet enough as written. Feel free to adjust the amount of simple syrup as desired.
- This sangria is best served the day it is made as the wine is fresh and bubbly, but it will last in the fridge for another day.
- Recipe inspired by Hola Arepa restaurant in Minneapolis.
To make the basil-infused simple syrup:
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Place ¼ cup sugar and ¼ water in a small saucepan. Heat until sugar is dissolved, stirring occasionally.
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Remove pan from heat and stir in ½ cup of fresh basil leaves, lightly muddling them in the warm syrup. Allow basil to steep in syrup for at least 20 minutes.
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Pour syrup through fine mesh strainer and cool completely. Refrigerate until ready to use. Makes about ⅓ cup of basil simple syrup.
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Nutrition
Nutrition info not guaranteed to be accurate.
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