White Sangria

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic White Sangria to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing White Sangria, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 oranges, finely sliced
• 4 lemons, finely sliced
• 4 limes, finely sliced
• 1 1/2 c. sugar
• 1/2 c. tequila
• 1 bottle dry white wine, chilled
• 1 bottle champagne, chilled
• 2 c. club soda

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place oranges, lemons, and limes in a large bowl, serving pitcher or jug

Step 2: Technique & Execution

Pour the sugar over the fruit

Step 3: Technique & Execution

Add the tequila to the fruit mixture and mix gently

Step 4: Technique & Execution

Let soak overnight if possible, at least a few hours

Step 5: Technique & Execution

Add lots of ice to punch bowl

Step 6: Technique & Execution

Pour in white wine and right before serving, add champagne and club soda