White Sangria


2 – apples (cored and coarsely diced)

2 – pears (cored and coarsely diced)

2 – juice oranges (peeled, seeded and diced)

1 cup – gin

1/2 cup – triple sec

3bottles manzanilla sherry or 2 bottles dry white wine (500each, 750each)

1/2 bottle cava (chilled., 1 1/2 cups)


1. Place all fruit in a bowl with gin and triple sec. Cover and refrigerate at least 4 hours, or overnight.

2. Transfer to a large pitcher and add manzanilla or white wine. Stir. Divide liquid and fruit into wine glasses, over ice if desired, until about 2/3 full.

3. Top each with cava.