What’s more satisfying than a cold sangria on a warm summer day? We’re hard-pressed to answer that question. The best thing about the fruity Spanish beverage is how variable it is. Toss some juice, wine (white or red, your choice), slices of fruit, and liqueur, if you please, into an ice-filled glass, and there you have it.
We love to try new variations from our standard favorites of apples and citrus, so when these recipes from ONEHOPE Wine, which donates half of its profits to charitable causes, we had to share. Read below to learn how to make their tropical, white peach, blood orange pomegranate, and guava and sage sangrias. Yum.