Spring White Wine Sangria

March 24, 2016

Another holiday is underway! We love the holidays. No matter what it is, Jesus is in the center of it all. He’s truly the glue that holds our family and friends together.


Entertaining guests is so much fun—and such a blessing. The look on their faces when they see all of the decorations and the dining table perfectly set is priceless. To top that there is nothing like filling up somebody’s cup with a refreshing juice or drink, especially if they come in a mason jars. I have been dreaming of making a Spring White Wine Sangria for quite a while. I knew I would have to make it a couple times before Easter so that I can get perfect pictures and become a pro for the real deal at our brunch on Resurrection Sunday.



Of course, I invited friends over a few times to enjoy this fine wine sangria. Once I got their stamp of approval and a double thumbs up, I knew it was holiday brunch worthy. It’s been getting hotter and hotter these days here in Florida, and; now that it’s spring, we need to keep ourselves refreshed. A batch of this Spring White Wine Sangria will keep you vibrant and peppy. You don’t want to have a heat stroke on Easter Sunday, do you? I sure don’t. Who doesn’t love sangria?


The tanginess of grapefruit really sparks up the bittersweet taste of are homemade Rhubarb Simple Syrup. We chose to go with sparking water instead of champagne because who wants to be bloated on Easter? We would much rather water down the alcoholic content than to enhance it with some more. If you want to make a fully non-alcoholic version, you can bet your butt that I came up with a way to substitute the white wine. That would only make it a “spring sangria” but I don’t think you’ll be complaining; plus, it will double up as kid-friendly.



That’s a win – win – win situation. But, I would much rather have mine spiked with delicious white wine so I can feel the vibes of our days spent in Tuscany. Sip, sip…ahhhhh!





Spring White Wine Sangria


The tanginess of grapefruit, bittersweet rhubarb simple syrup & refreshing mint leaves in this Spring White Wine Sangria will keep you vibrant and peppy.



Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 15-20










  • 4 oz mint leaves

  • 2 grapefruits, sliced

  • 2 bottles of Pinot Grigio*

  • ¼ cup Rhubarb Simple Syrup

  • 1 lime, wedged

  • 1 (8 oz) can of La Croix, grapefruit

  • 1 cup frozen raspberries



  1. Wash and dry pitcher.

  2. Set out mason jars. Place a black & white straw in each.

  3. Remove all the mint leaves from the stems. Slice grapefruits thinly. Toss them into your pitcher. Top with wine. Pour in Rhubarb Simple Syrup. Whisk into the sangria. Refrigerate.

  4. Cut your lime in wedges. Drop a few frozen raspberries at the bottom of each mason jar. Garnish each with a lime wedge.

  5. Before serving, add grapefruit Perrier to the pitcher of sangria. Whisk to combine.

  6. Serve in your prepared mason jars.

  7. Cheers!



* The wine can be replaced with unsweetened sparkling white grape juice sold nationwide.

Please reload


February 12, 2019

February 4, 2019

Please reload


My name is Estefanía but you might know me as chefNia* 


125 lbs gone forever, eHealed is my real life beyond the scale.







Intention, healthy food recipes, fitness advice, essential oil healing, DIY projects, crafts tutorials, life hacks, travel tips, pups, home decor and more...


February 12, 2019

February 4, 2019

December 5, 2017

November 12, 2017

November 5, 2017

October 15, 2017

October 1, 2017

Please reload

Grab a copy of my cookbook!

© 2012-19 Essentially Healed

powered by chefNia*

Proudly created with Wix.com


AT YOUR FINGERTIPS + a free meal plan

join us!
let me help you
reach your goals