Bonefish Grill White Sangria Recipe: Refreshing Citrus and Peach Infusion

This white sangria delivers the perfect balance of crisp wine and vibrant fruits. I’ve refined the blend to mirror Bonefish Grill’s signature refreshment.

You’ll love how the citrus and peach infusion creates a bright, smooth drink ideal for any gathering. Serve chilled for the best experience.

Ingredients for Bonefish Grill White Sangria

Bright citrus and peaches infuse this refreshing drink with vibrant flavors.

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The wine is the foundation here. Sauvignon Blanc or Pinot Grigio from Trader Joe’s or Whole Foods hits that crisp, clean note Bonefish Grill nails. I grab mine from Total Wine when I’m stocking up. Look for something dry—not too sweet, or the sangria will be cloying. The peach schnapps? Any brand works, but DeKuyper is reliable and widely available.

No peach schnapps? Peach nectar plus a splash of vodka gets you close. Skip the triple sec? Grand Marnier adds a nice orange depth. Out of fresh peaches? Frozen peaches work in a pinch (thaw first). The grape juice can be swapped for apple cider if you want a different fruit base. And if you’re feeling fancy, a splash of St-Germain (elderflower liqueur) takes this to another level.

This tastes best the same day but holds up 24 hours in the fridge—add the club soda just before serving to keep the bubbles lively. Store-bought sliced fruit works (worth the extra minute), but fresh always tastes better. Make a double batch for parties—it disappears fast.

Step-by-Step Instructions for Refreshing Citrus and Peach Sangria

This method ensures every sip is perfectly balanced with vibrant fruit and bright citrus notes.

Step 1: Prepare and Muddle the Fresh Fruit

Begin by washing and preparing all your fruit. Pit and thinly slice the 2 whole Fresh Peaches, then core and dice the 2 whole Green Apples. Slice the 2 whole Fresh Limes, 2 whole Fresh Lemons, and 1 whole Fresh Orange into thin rounds—these will serve as both flavor infusers and garnish.

In a large pitcher, gently muddle the peaches and apples with the 2 tbsp Granulated Sugar to release their natural juices. I use the flat end of a wooden spoon for this—just press down enough to bruise the fruit without pulverizing it. This step extracts the fruit’s essence while keeping the pieces intact for visual appeal.

Step 2: Combine the Base Liquids

Pour the 1 bottle Dry White Wine into the pitcher with the muddled fruit. A crisp Sauvignon Blanc works beautifully here, as its bright acidity complements the sweetness of the fruit. Next, add the 0.5 cup Peach Schnapps and 0.25 cup Triple Sec—these liqueurs deepen the peach and citrus notes while adding a subtle boozy warmth.

Stir in the 1 cup White Grape Juice, which balances the tartness of the citrus and adds a smooth, mellow sweetness. Give everything a gentle stir to combine, but don’t overmix—you want the fruit to float naturally rather than sink to the bottom.

Step 3: Chill and Infuse the Flavors

Cover the pitcher and refrigerate for at least 4 hours, or ideally overnight. This resting time allows the flavors to meld together, with the alcohol drawing out the fruit’s natural sugars and the citrus oils infusing the wine. The longer it sits, the more pronounced the fruit flavors become.

Real talk: if you’re in a hurry, you can serve it after 2 hours, but the taste won’t be as vibrant. The peaches will soften slightly and the apples will absorb some of the liquid, creating a more integrated flavor profile.

Step 4: Add the Club Soda and Finish

Just before serving, pour in the 1 cup Club Soda and stir gently to incorporate the fizz. The chilled club soda adds a refreshing effervescence that lifts the drink and balances the richness of the wine and liqueurs. Add the sliced fresh limes, fresh lemons, and fresh oranges to the pitcher for a beautiful, citrus-forward presentation.

Taste and adjust sweetness if needed—the granulated sugar should be enough, but you can add a touch more if your fruit was particularly tart. Pour the sangria into glasses filled with ice, and garnish each with a few fresh mint leaves for an aromatic finish.

Essential Equipment for bonefish grill white sangria

Large Pitcher

A 2-3 quart glass pitcher is essential for proper mixing and infusion. I prefer Libbey or Anchor Hocking brands for durability. The wide mouth makes adding fruit and stirring much easier. 🍷

Muddling Tool

Use a wooden muddler or the flat end of a wooden spoon to gently crush the fruit. Avoid metal tools that can bruise the fruit too harshly. A proper muddler costs under $10 at Bed Bath & Beyond.

Long Stirring Spoon

A 12-inch bar spoon or long wooden spoon helps reach the bottom of your pitcher. I keep a dedicated stainless steel bar spoon in my kitchen just for sangria and cocktails. It’s a small investment that makes mixing effortless.

Fine Mesh Strainer

For serving, a fine mesh strainer keeps fruit chunks in the pitcher while pouring clean sangria into glasses. OXO makes a great one that fits most pitcher spouts. This prevents fruit from clogging your glasses.

Citrus Juicer

A handheld citrus reamer is perfect for fresh lime or lemon juice if you want to add extra brightness. I use my Chef’n FreshForce juicer for this. Fresh citrus juice can enhance the sangria’s flavor profile.

Chilling Setup

Keep a large ice bucket or cooler ready to chill your pitcher quickly. For parties, I fill a beverage tub with ice to keep multiple pitchers cold. Proper chilling is key for that refreshing Bonefish Grill experience.

Frequently Asked Questions