Honey-Infused Summer Sangria

This refreshing cocktail is a great accompaniment to a seasonal charcuterie plate or appetizer like the Honey-Glazed Halloumi Cheese featured in our May magazine.

Recipe by Sarah McCullen

Photographed by Joe Worthem


¼ cup water

½ cup honey

2 oranges, sliced

1 nectarine, sliced

1 apple, sliced

1 lemon, sliced

2 bottles of cava, prosecco, Champagne or sauvignon blanc


In a saucepan, boil water. Add honey, stirring until dissolved. Remove from heat, and let cool. Add sliced fruit to a large pitcher, then pour in white wine. Stir in the cooled honey syrup, and refrigerate 3-4 hours or overnight if using a non-bubbly wine.

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