This refreshing Pear Sangria recipe mixes pear juice, and rum with white wine to give it a unique flavor that you’ll want to share with others! This easy pitcher drink is great for a crowd and delightful to sip at parties or at home with friends.
Why I Love This Pear Sangria Recipe
This White Pear Sangria is refreshing and flavorful. And a lot of that is because of the tangy, acidic savvy b (What? You don’t have a nickname for your favorite wine?)
Related: Spiced Pear Bellini Recipe For Parties
Pear is an underrated cocktail ingredient that shouldn’t be overlooked! It adds a yummy, unique flavor that you’ll want to share with friends and you can because this recipe uses a whole bottle of wine.
With the rum, this easy pear sangria with white wine packs a little bit more of a punch. And because you’re adding liquid instead of just infusing it with fruit, you could get a few more servings out of this recipe than a typical sangria.
Don’t those ingredients sound super tasty?? I love that you could serve this no matter what time of year it is. It’s a cocktail with rum that feels equally perfect for spring as it would be for holiday celebrating.
What is Sangria
Sangria is typically a drink made with red wine and infused with fruits. But you can totally make them with white wine too.
You can also include fresh herbs and other spices to give them all kinds of flavors.
And if you have a sweet tooth as I do, you may also want to check out these Sangria Cupcakes…
As with most of my recipes, feel free to change up the ingredients based on your flavor preferences!
If you don’t have rum, or don’t like it, you can absolutely just leave it out. You’ll still get a delicious drink with fruit, wine and soda water. Or you can use vodka or bourbon instead
Also, soda water is pretty much interchangeable with club soda, sparkling water, etc. There may be slight fizz and flavor differences but it shouldn’t change the flavor of the drink.
How to make White Wine Pear Sangria
1. Add the Ingredients to the Pitcher
In a tall pitcher combine the white wine, rum, pear juice, lime juice, pear slices and rosemary sprigs.
2. Muddle the Fruit and Herbs
To ensure that you get the most flavor out of the herbs and fruit, you can gently muddle them in the pitcher just before adding the liquids.
You don’t want to pulverize the herbs and fruit, but bruising them helps to release their oils and flavor.
3. Stir to Combine
4. Then cover and chill in the fridge for at least 2 hours
Sangria is better, the longer it sits. It takes a while for the fruit and herbs to really infuse the white wine and juices.
But if you let it sit too long, the fruit can get a little sketchy. No one likes sketchy fruit.
Also wine starts to oxidize when exposed to air. Yikes. This makes it sound more fussy than it really is.
Don’t fret. If I plan on enjoying some sangria with friends, I will make it in the morning, letting it sit for several hours before serving.
It should sit for at least two hours and I would cap it at about 6 hours.
To Serve the Sangria
To serve the pear rosemary sangria, fill the glasses with ice, fill each glass about 3/4 full with the sangria and top with the soda water.
Garnish with rosemary sprigs and pear slices.
Frequently Asked Questions
White sangria sangrias are typically best with a dry, crisp wine like Pinot Grigio or Sauvignon Blanc. Reisling, which is on the sweet side, is an option too.
As I mentioned above, I prefer Sauvignon Blanc because it adds a brightness that I love. It doesn’t have to be expensive, just choose something that is tasty and drinkable on its own.
I don’t love the oak found in most Chardonnay so I would skip that. If you are more interested in red wine sangria, you can check out my Apple Spice Sangria recipe.
Sangria can be made with so many different types and flavors. I like to choose fruits that complement each other. For this pear sangria, I could have added some orange (citrus is pretty versatile) or played up the lime juice that is in this recipe.
For winter, I could add some fresh cranberries, apple or even cherries. For spring, I could add kiwi. Be creative!
Sangria is best served cold. But you don’t to add ice until you are ready to drink it or else it may melt and dilute the flavor. Keep the sangria chilled in the fridge until ready to use then pour over fresh ice in individual glasses.
If you want to ensure the flavor isn’t watered down as the ice melts, you can freeze extra pear juice to use in conjunction or in place of regular ice.
The pear and fresh lime juices give it sweetness and make it fruit-forward. The Sauvignon Blanc and rosemary are always a great pairing. And that little bit of fizz from the soda water is just what this cocktail needs.
This white wine sangria is great for parties, since you can make it ahead, and if you use smaller glasses, you can get lots of servings.
More Pear Cocktail Recipes
- If you love spiced rum, you’ll love this flavorful Pear Cocktail for fall.
- A Pear Vodka Martini has a great refreshing flavor.
- Make a round of Spiced Pear Moscow Mules for any happy hour.
- This Pear and Chardonnay Cocktail is unique and totally delicious.
More Sangria Recipes
- This Iced Tea Sangria is SO refreshing and one of my favorite things to make in summer. It’s perfect for afternoon sipping.
- Hibiscus Sangria is tart and tangy and has a gorgeous color!
- The kids shouldn’t miss out! Make this Non-Alcoholic Soda Sangria for them!
- Try this Margarita Sangria if you’re a fan of tequila cocktails.
- Passion Fruit Sangria is full of flavor and fun to share with friends.
- This Sparkling Rose Cocktail with Spiced Rum has tropical vacation vibes!
- This Fireball Sangria recipe is the perfect pitcher wine cocktail recipe for Fall!
Pin to save this Pear Sangria recipe for later. You’ll love the flavor.
- In a tall pitcher combine the Sauvignon Blanc,
light rum, pear juice, lime juice, pear slices and rosemary sprigs.
- Stir to combine.
- Cover and chill in the refrigerator for 2-6 hours.
- To serve, fill each glass with ice, fill each to about 3/4
full with the sangria and top with the soda water.
- Garnish each with rosemary sprigs and pear slices.