sangria blanca cowgirl in the kitchen cowgirl magazine

Recipe and photo by Susan L. Ebert

More than 2,000 years ago, the Roman army made its way through Spain’s Iberian Peninsula, planting vineyards along the way.  As much of the water sources were bacteria-laden, it was common practice to add in some alcohol (such as wine) to disinfect it and toss in any available fruit to make the beverage more pleasing to the palate.

Thus, so legend goes, sangria was born—in the cradle of the Iberian Peninsula, which also birthed the divine Lusitano breed of horses and the luscious, bright Albariño grape.


8 Servings

  • 2 prickly pear tunas, peeled and sliced into rounds
  • 1 Meyer lemon, sliced into rounds 
  • 1 mango, peeled and cubed
  • 1 kiwi, peeled and sliced into half-moons
  • 1 starfruit, sliced into stars
  • 1 dragonfruit, sliced into half-moons
  • 2 ounces prickly pear syrup
  • 2 ounces agave nectar
  • 2 ounces freshly squeezed Meyer lemon juice
  • 8 ounces silver tequila (I like Dulce Vida)
  • 1 bottle crisp white wine, such as a Spanish Albariño*
  • 16 ounces sparkling water (I like Topo Chico)
  • fresh mint, for garnish

Place the cut fruit in a large pitcher and add the prickly pear syrup, agave nectar, lemon juice, and tequila.  Stir, then pour in the white wine and stir again.  Cover and refrigerate at least 4 hours and up to 24 hours. 

To serve, divide the fruit mixture among 8 tall glasses, add a few ice cubes to each, and then fill each glass three-quarters full with the tequila/wine mixture.  Top each with about 2 ounces of sparkling water, garnish with mint and serve immediately.

* Albariño is a dry white wine from Spain’s Iberian Peninsula with a clean minerality and aromas of citrus and peach.  On the palate, the wine can exhibit characteristics of grapefruit, lemon peel, apricot, and sweet melon.  Because the grapes tend to grow seaside, they can also have a kiss of salinity.