Recipe of the Month: White & Rosé Sangria

Some people have all the passion: When our founder Jo Marie isn’t crafting recipes for monthly specials at The Mixx and Caffetteria, she’s crafting recipes to share with friends. Lucky for us, sangria has been on her patio menu this summer!

Here are her Jo Marie’s recipes for both white and rosé sangrias. (Hint hint, we’ll share her red sangria recipe soon too, perfect for fall nights.) Enjoy.

Giuseppe’s White Sangria


1 bottle dry white wine (750ml)
1/2 cup Galliano 
1/4 cup brandy 
4 tablespoons cane sugar 
1/3 cup fresh lime juice (juice of 4 limes)
3 peaches/nectarines
1 mango
2 lemons (sliced)
1 pint raspberries
5 pods star anise
To serve:
Fresh basil (garnish)
Sparkling water (optional)

Slice and cut fruit and place in a pitcher. Add all other ingredients, stir and cover. Refrigerate for 4-24 hours. 

Serve over ice, add sparkling water to taste and garnish with fresh basil. 

Servings: 6-8 glasses  

Summertime Rosé Sangria


1 bottle rosé wine (750ml)
1/2 cup tart cherry juice
1/4 cup St. Germaine
3 tablespoons cane sugar 
1/3 cup fresh lemon juice (juice of 3 lemons)
2 cups watermelon (cubed)
10 strawberries (sliced)
2 lemons (sliced)
1 pint blueberries
3 sprigs fresh rosemary
To serve: 
Fresh rosemary sprigs (garnish) 
Sparking wine (optional)
Soda water (optional) 

Slice and cut fruit and place in a pitcher. Add all other ingredients, stir and cover. Refrigerate for 4-24 hours. 

Serve over ice, add sparkling wine and/or soda water to taste and garnish with fruit and herbs. 

Servings: 6-8 glasses

Ice, Ice Baby

The prettiest part of those sangrias? The ice! You won’t believe how simple: We made ours in muffin tins. To each round, we added one or more:

  • Edible flowers
  • Lemon slices
  • Cucumber slices
  • Lavender sprigs
  • Mint leaves
  • Raspberries