Garden Sangria

Learn how to make a Garden Sangria in this easy recipe! Perfect for spring or summer, this sangria is herbal, fruity, and refreshing.

Course Cocktails

Keyword grapefruit, oranges, oregano, sugar, white wine

Servings

Calories 197kcal

If you haven't already, put your Sauvignon Blanc in the refrigerator so that it has time to chill.
Begin by making the oregano simple syrup. Combine 1/2 cup sugar, 1/2 cup water, and 1/2 cup loosely packed fresh oregano in a saucepan. Bring to a boil, stirring frequently. Once the mixture is bubbling, reduce heat, and simmer for about 8-10 minutes, stirring occasionally. When done, remove the syrup from heat and let it cool to room temperature. Strain the syrup through a fine mesh sieve, and discard or compost the oregano.
Squeeze your grapefruits until you have 1 cup of juice - it'll usually take 1 1/2 to 2 grapefruits. Do NOT use store-bought juice like Ocean Spray - it has to be fresh!
In a pitcher, combine the chilled Sauvignon Blanc, grapefruit juice, oregano simple syrup, and peach schnapps. Stir well. If not serving immediately, you can put the pitcher in the fridge until ready to serve.
About 10 minutes before serving, add in some ice cubes along with orange and grapefruit slices and herbs for garnish. Serve the sangria in glasses with more ice (if desired) and citrus slices and herbs for garnish. I recommend oregano or spearmint.
Enjoy!

You can make this sangria up to a day in advance, though I do recommend making it as close to serving time as possible. Always add in the garnishes right before serving.
I recommend using Sauvignon Blanc in this recipe because it often has citrus notes, but you can also try a Pinot Grigio or a Portuguese Vinho Verde as well!

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)