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White Sparkling Sangria

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Bright with citrus fruits and bubbly from sparkling wine, this festive sangria is perfect for toasting the moms in your life on Mother’s Day. It’s featured in the cookbook Southern Get-Togethers by Top Chef winner and television personality Kelsey Barnard Clark, a native of Alabama. The sangria needs to be refrigerated for at least 2 hours before serving, so it will be ready to pour when your guests arrive. Serve over ice in tumblers or large stemmed red wine glasses.

Prep Time 15 minutes
Cook Time 0 minutes
Servings 4 to 6

Ingredients

  • 1 bottle (750 ml) dry white wine, such as Pinot Grigio, Sauvignon Blanc or Chardonnay
  • 1 cup (8 fl. oz./240 ml) fresh grapefruit juice
  • 1 grapefruit, halved and cut into 1/4-inch (6-mm) slices
  • 1 orange, halved and cut into 1/4-inch (6-mm) slices
  • 2 cups (7 3/4 oz./240 g) strawberries, halved
  • 1 cup (4 1/2 oz./140 g) chopped pineapple
  • Ice
  • 1 bottle (750 ml) Cava or prosecco

Directions

In a large pitcher, combine the white wine, grapefruit juice, grapefruit and orange slices, strawberries and pineapple. Refrigerate for at least 2 hours.

When ready to serve, fill tumblers or large stemmed red wine glasses with ice. Fill each glass halfway with the sangria, then top with the Cava. Serves 4 to 6.

Adapted from Southern Get-Togethers by Kelsey Barnard Clark (Chronicle Books, 2024)

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