Portuguese sangria

The white version of the Spanish sangria
Portugiesische Sangria (weiß) Rezept
leicht (bis 10%)
Historical era (before 1860)
Erfunden von:
Portuguese sangria

If you love the Spanish classic, you must try the Portuguese version of sangria. Unlike its red kin, this is prepared with rosé or white wine and is a refreshing change from the time-honored classic.

Traditionally, a vinho espumante from Portugal should be used for Portuguese sangria. If you can’t get this one, just switch to cava*. The use of sparkling wine and lemonade makes white sangria even more refreshing than its red counterpart.

  • Prep Time10 min
  • Cook Time5 min
  • Perform Time1 hr 55 min
  • Total Time2 hr 10 min
  • Yield1 punch bowl
  • Serving Size125
  • Energy100 cal
  • Cuisine
    • mediterran
  • Course
    • Getränk
  • Cooking Method
    • Macerate


For the Portuguese Sangria

  • 2 peaches (organic)
  • 2 oranges (organic)
  • 2 apples
  • 2 Lemon
  • 250 ml vermouth* (white, sweet)
  • 750 ml cava, sparkling wine or white wine
  • 1000 ml lemonade
  • Ice cube
  • Mint


  • Big punch bowl
  • Long spoon
  • Ladle


Wash peaches, oranges, apples and lemons in hot water. Cut the peaches in corners from the pit and cut in half again. Slice oranges and lemons and discard the end pieces. Remove the core from the apples and cut into thin slices.
Place the fruit in a large container and add the pre-chilled vermouth. If you use white wine instead of sparkling wine or cava, you can also add it. Then infuse for 2 hours.
Before serving, add the cava or sparkling wine and top up with lemonade.
Wash the mint, clap it between your hands and add it to the glass with a few ice cubes. Pour with the white sangria and serve cold. Ready is your homemade sangria Portugal style.

The ingredients for white sangria vary depending on the region. Sometimes it is prepared only with still and sparkling wine and infused with mineral water. The vermouth is not a must, but it gives the white sangria a special zing. Add the ice cubes only in the glass, so you prevent watering down your Portuguese sangria.

  • Nährwerte

  • 16 servings per container
  • Serving Size125
  • Amount per serving
  • Calories100
  • % Daily Value*Standard DV
  • Total Fat0.3 g78 g0.38%
  • Total Carbohydrate15.4 g275 g5.6%
  • Dietary Fiber1.1 g28 g3.93%
  • Total Sugars12 g
  • Protein0.9 g50 g1.8%
  • Calcium9.2 mg1300 mg0.71%
  • Iron0.1 mg18 mg0.56%
  • Potassium93.8 mg4700 mg2%
  • Vitamin A0.0062 mcg900 mcg0%
  • Vitamin C (Ascorbic Acid)15.7 mg90 mg17.44%
  • Vitamin E (Tocopherol)0.3 IU33 IU0.91%
  • Vitamin B1 (Thiamin)0.0287 mg1.2 mg2.39%
  • Phosphorus8.6 mg1250 mg0.69%
  • Iodine2.018 mcg150 mcg1.35%
  • Magnesium6.6 mg420 mg1.57%
  • Zinc0.1 mg11 mg0.91%
  • Chloride1.9 mg2300 mg0.08%
  • Alkohol4.4 g

The delicious Portuguese sangria: a beginner’s introduction to the perfect drink for summer

With the hot summer months just around the corner, it’s time for a trip into the world of sangria. This delicious and refreshing drink is perfect to enjoy the long days in the sun. Of course, there are numerous sangria recipes, but today we focus on Portuguese sangria, which is characterized by the use of Portuguese sparkling wine. We’ll tell you the history of sangria, give you tips on how to make the ultimate Portuguese sangria, and present a delicious recipe to make at home.

A brief history of sangria

Sangria is a wine-based beverage whose roots can be found in Spain and Portugal, with a long and interesting history. The term “sangria” is derived from the Spanish word “sangre”, which means “blood” in German and refers to the bright red color of the traditional drink. The origins of sangria date back to the Roman Empire, when the Romans mixed wine, water and fruit to make a refreshing drink. Over time, the sangria has evolved and changed. It changed with the flavors and ingredients that were available in the places where it was drunk.

White instead of red: Sangria from Portugal

While traditional sangria is based on red wine, Portuguese sangria has a special touch with the addition of Spanish cava* or German sparkling wine. This lighter, sparkling base enhances the flavor profile of the drink, giving it a fresh, delicate fruit taste.

How to make the ultimate Portuguese sangria

  • Fresh & Ripe: The secret to a good Portuguese sangria is fresh, ripe fruit. Sliced peaches, apples, lemons, oranges and mint are popular ingredients. Except for the mint stems, you should cut everything into thin slices or small shreds.
  • The better ice cube alternative: instead of ice cubes, which can dilute the sangria, you can use frozen fruit to chill the punch. This not only preserves the flavor of your sangria. When thawed, they release their aroma into the punch.
  • Let the punch steep: For the best possible flavor, let the fruit steep in the vermouth* for several hours or even overnight to fully develop its flavors. If you use white wine instead of sparkling wine or cava, you can already add it in this step. It is important that you add the sparkling wine and lemonade just before serving, otherwise the carbon dioxide will escape.

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