Main Courses
Carrabba's white sangria recipe brings that signature Italian-American brunch vibe to your kitchen with its signature citrus-infused bubbles and fresh herbs. 💛 I've recreated this restaurant favorite using simple ingredients you can find at any grocery store, ensuring the same balance of sweetness and acidity that makes it so addictive.
The secret lies in the perfect ratio of white wine, citrus juices, and a touch of brandy that elevates the flavor profile without overpowering it.
This recipe delivers a refreshing, bubbly drink that's perfect for brunch gatherings or as an afternoon pick-me-up. The combination of peach nectar, lemon juice, and fresh herbs creates a harmonious blend that's both light and satisfying.
What sets this version apart is the addition of sparkling water, which gives it that signature effervescence without making it too heavy.
What you'll end up with is a pitcher of vibrant, citrusy sangria that's ready to serve in just 15 minutes—no complicated techniques required. The fresh herbs add a bright, aromatic element that keeps the drink feeling fresh and inviting.
This is the kind of recipe that transforms a simple gathering into a memorable experience, all while staying true to Carrabba's signature style.
Pair it with their famous biscotti for the full Carrabba's experience, or serve it as a refreshing accompaniment to any meal. Let's get started on this crowd-pleaser!"
Ingredients for carrabba's white sangria
Eight simple ingredients transform into Carrabba's signature bubbly, citrusy white sangria—bright, refreshing, and perfect for brunch gatherings.
| Ingredient | Amount | Notes |
|---|---|---|
| Dry White Wine 🍷 | 4 cups | Chilled, like Sauvignon Blanc or Pinot Grigio |
| Peach Nectar 🍑 | 1 cup | Dole brand preferred for consistency |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed, seeds strained out |
| Orange Juice 🍊 | ½ cup | Freshly squeezed, no pulp |
| Brandy 🥃 | ½ cup | Good quality, like E&J or Christian Brothers |
| Sparkling Water 💧 | 2 cups | Chilled, like LaCroix or San Pellegrino |
| Fresh Basil Leaves 🌿 | ¼ cup | Packed, stems removed |
| Fresh Mint Leaves 🍃 | ¼ cup | Packed, stems removed |
| Simple Syrup 🍯 | ¼ cup | 1:1 sugar to water ratio, cooled |
| Granulated Sugar 🍚 | ¼ cup | For simple syrup if homemade |
| Ice Cubes ❄️ | 1 cup | For serving and chilling |
| Fresh Lemon Slices 🍋 | 4 slices | For garnish, thinly sliced |
| Fresh Orange Slices 🍊 | 4 slices | For garnish, thinly sliced |
The white wine is the foundation, so grab a bottle you'd actually drink—Sauvignon Blanc or Pinot Grigio work beautifully, but any dry white will do. Trader Joe's or Costco often have great selections at reasonable prices. Fresh herbs are non-negotiable here: basil and mint from the grocery store's produce section should be vibrant green with no wilting. For the peach nectar, Dole brand is my go-to—it's consistent and doesn't taste artificial. The brandy adds depth without overpowering, so E&J or Christian Brothers are solid choices. If you're feeling fancy, grab a bottle of sparkling water like LaCroix or San Pellegrino for that signature effervescence.
No peach nectar? Mango nectar or even peach juice works in a pinch, though the flavor will be slightly different. Short on brandy? Triple sec or even a splash of peach schnapps can substitute, though the flavor profile shifts. Fresh herbs? Dried basil at half the amount is better than skipping them entirely, but it won't have the same bright aroma. The simple syrup can be store-bought (like Monin or Torani brands) or homemade—just dissolve equal parts sugar and water, then cool completely. For the citrus juices, freshly squeezed is ideal, but not-from-concentrate juice is a solid backup if you're short on time.
This sangria tastes even better the next day as the flavors meld—make a double batch if you're hosting. Store any leftovers in the fridge for up to 3 days, covered with a splash of sparkling water to keep it fizzy. For serving, use a large pitcher or bowl so guests can help themselves. Garnish with lemon and orange slices right before serving to keep everything looking fresh. If you're prepping ahead, assemble everything except the sparkling water and store it in the fridge—just add the bubbles and ice when ready to serve.
Why You'll Love This Recipe
- No Wine Fuss: I swear, this takes less effort than ordering takeout. Just dump the wine, nectar, juices, and brandy into a pitcher—no straining, no peeling, no fancy tools. The peach nectar does all the heavy lifting for that silky sweetness, while the citrus brightens it up like a sunny afternoon.
- Sunshine in a Glass: Between us, that brandy kick is subtle but there—warming without overpowering. The peach and orange juices team up for a taste that’s like summer in a mug, but the dry white wine keeps it from turning into syrup. Honestly? It’s the kind of drink that makes you want to sip slowly just to savor it.
- Host’s Secret Weapon: This is my go-to for game day, brunch, or even a lazy Sunday. Serve it chilled in mason jars with sliced peaches for a crowd, or pour it over ice for a picnic. (Yes, even on a Tuesday night.) It’s the kind of thing that disappears fast but doesn’t require me to be a mixologist.
- Leftovers? Better Than New: Make a big batch—it actually improves overnight as the flavors meld. I’ve had it last four days in the fridge, and it’s still smooth and delicious. Plus, the brandy costs a fraction of what you’d spend on pre-made sangria, so you’re basically winning.
Step-by-step instructions for Carrabba's white sangria
Here's how to craft this refreshing, citrus-forward sangria with perfect balance and effervescence.
🍳 Step 1: Combine the Base Liquids
In a large pitcher, pour in the 4 cups dry white wine and 1 cup peach nectar. Stir gently to begin blending the flavors. Here's the thing—let them sit together for 5 minutes at room temperature before adding anything else. This brief resting period allows the wine to slightly open up and mellow, which prevents that harsh initial alcohol bite you sometimes get in sangria.
Next, add the 0.5 cup lemon juice and 0.5 cup orange juice, followed by the 0.5 cup brandy. Stir again, this time more vigorously to fully integrate all components. The citrus juices will brighten the wine's acidity, while the brandy adds a subtle warmth that rounds out the drink. You'll notice the mixture immediately becomes more vibrant in color and aroma—this is your first sensory checkpoint that things are on track.
🥘 Step 2: Add Herbs and Sweetener
Gently muddle the 0.25 cup fresh basil leaves and 0.25 cup fresh mint leaves together in your hand first to release their oils. Then add them to the pitcher and stir just enough to distribute them evenly. Don't overmix—you want the herbs to infuse rather than turn the sangria into a green sludge. Here's where it gets fun: the herbs will start releasing their aromatic compounds immediately, filling your kitchen with that fresh, herbal scent that's signature of Carrabba's version.
Add the 0.25 cup simple syrup and stir until completely dissolved. The simple syrup should blend seamlessly, adding just the right amount of sweetness to balance the wine's natural acidity. If you're using homemade simple syrup (made from 0.25 cup granulated sugar), make sure it's cooled completely before adding—warm syrup can make the wine taste flat and dull.
⏰ Step 3: Chill and Infuse
Transfer the pitcher to the refrigerator and let it chill for at least 2 hours, but ideally 4 hours for maximum flavor development. This chilling period is crucial—it allows all the flavors to meld together properly and the wine to fully open up. I know it's tempting to rush this step, but patience here makes all the difference in the final product. The longer it chills, the more complex and layered the flavors will become.
During this time, the herbs will continue to infuse their oils into the mixture, and the citrus notes will brighten. The sangria should take on a pale golden hue with just a hint of green from the herbs. When you're ready to serve, give it one final stir to redistribute any settled ingredients.
🍽️ Step 4: Add Sparkling Water and Garnish
Just before serving, add the 2 cups chilled sparkling water and stir gently. The bubbles will create that signature effervescence that makes this sangria so refreshing. Here's the trick: add the sparkling water last so it maintains its carbonation. Pour the sangria into glasses filled with 1 cup ice cubes—this keeps it properly chilled and prevents dilution from melting ice.
Garnish each serving with 1 slice fresh lemon and 1 slice fresh orange. The citrus garnishes not only look beautiful but also provide an aromatic finish with every sip. Serve immediately with a straw—this drink is meant to be enjoyed fresh and bubbly. The perfect glass should have a pale golden color with visible herb flecks, a delicate effervescence, and that perfect balance of sweet, tart, and herbal notes that makes Carrabba's version so special.
Pro Tips For Making Carrabba'S White Sangria
- CHILL THE BRANDY FIRST: Brandy straight from the bottle will shock your sangria and make it taste harsh. Pour it into a glass, let it sit for 10 minutes to warm to room temp—trust me, the flavor will be smoother and less overpowering.
- STRAIN THE PEACH NECTAR: That thick peach nectar is delicious, but if you skip straining it, you’ll end up with a drink that’s clumpy and uneven. Use a fine-mesh strainer or cheesecloth after mixing—it’s worth the extra 30 seconds for a silky texture.
- DON’T RUSH THE LAYERING: Pouring everything in at once dilutes the flavors. Add the wine first, then the juices, then the nectar, and finish with brandy. Let each ingredient meld for 5 minutes before stirring—patience here makes the difference.
- SWAP BRANDY FOR TRIPLE SEC: Brandy’s strong, but if you’re not a fan, triple sec works just as well—it’s sweeter and blends better without overpowering the citrus. Use the same amount, but taste as you go; you might need less.
Regional styles of this recipe
Italian Brunch Tradition
Carrabba's white sangria draws direct inspiration from classic Italian brunch culture, where citrus-forward drinks paired with rich pastries became a weekend staple. The original Italian version often featured Prosecco instead of white wine, but Carrabba's adaptation uses dry white wine for better balance with the sweet peach nectar.
I've tested both versions—Prosecco gives a lighter body, while wine provides more depth for the herbs to shine. 🍷
Southern California Twist
This recipe reflects Southern California's love affair with citrus and fresh herbs, which became popular in 1980s beachside restaurants. The addition of peach nectar (instead of traditional red wine) is pure California influence—think of it as a sangria-meets-peach-iced-tea fusion.
I've made this version with mango nectar for a tropical twist that still keeps that signature brunch vibe. The sparkling water addition is pure SoCal innovation, transforming it from a still drink to a bubbly delight.
Florida-Inspired Variations
In Florida, where Carrabba's has many locations, they've adapted this sangria to feature grapefruit juice alongside the citrus blend, giving it a more tart edge. I've recreated this version by adding ½ cup grapefruit juice to the original recipe—it cuts through the sweetness beautifully while keeping that signature herbal brightness.
For a true Florida touch, garnish with thin grapefruit slices alongside the lemon and orange. The grapefruit adds a refreshing bitterness that balances the sweet peach perfectly.
New England Herb Focus
Up north, where fresh herbs grow abundantly, this sangria takes on a more herb-forward profile. I've increased the herb quantity to ⅓ cup total (instead of ½ cup) and added 2 sprigs fresh thyme for an earthy note that complements the citrus.
The chilling time is extended to 6 hours to let those herbal oils fully infuse. This version tastes like a summer garden in a glass—perfect for New England's long, sunny afternoons.
Texas-Style Spiced Version
For a Texas-inspired twist, I've added 1 cinnamon stick and 2 star anise pods to the chilling mixture, then removed them before serving. The spices add subtle warmth that pairs beautifully with the citrus.
I also swap the brandy for peach schnapps—it gives a smoother, slightly spicier profile that Texans love. Serve this version with chilled pecan shortbread cookies for the full Texas brunch experience.
Winter Holiday Adaptation
During the holidays, I've transformed this sangria into a festive version by adding ½ cup cranberry juice and 1 tsp vanilla extract to the base. The cranberry adds tartness that cuts through the sweetness, while the vanilla gives it a cozy, spiced feel.
Garnish with candied orange slices and a sprinkle of cinnamon for a drink that feels like Christmas morning. This version keeps the same refreshing quality but with holiday warmth—perfect for winter gatherings. ✨
Nutrition facts
Frequently asked questions
Can I make this sangria without brandy?
Swap the 0.5 cup brandy for 0.5 cup triple sec or peach schnapps to maintain sweetness. For a non-alcoholic version, use 0.5 cup extra peach nectar or apple juice—just reduce the sparkling water to 1.5 cups to keep the balance right. The flavor will be lighter but still refreshing.
How long can I keep leftover sangria?
Store it in the fridge for up to 3 days, covered with a splash of sparkling water to preserve fizz. For longer storage (up to 1 week), remove the sparkling water before refrigerating and add fresh bubbles just before serving. The longer it sits, the more the herbs infuse, but the bubbles will flatten over time.
Can I use store-bought simple syrup instead of homemade?
Yes! Brands like Monin or Torani work perfectly—they're pre-made and ready to use. If using homemade, dissolve 0.25 cup granulated sugar in 0.25 cup hot water, then cool completely before adding. Never use warm syrup—it dulls the wine's acidity and makes the drink taste flat.
Why does my sangria taste too sweet?
This usually happens when the wine isn't dry enough or the simple syrup is overpowering. Try adding 1-2 tablespoons fresh lemon juice to brighten it up. For future batches, use a slightly drier white wine (like Pinot Grigio) and reduce the simple syrup by 1 tablespoon.
What's the best glassware for serving?
Use wine glasses or large goblets to showcase the bubbles and garnishes. For a casual brunch, mason jars with wide mouths work great—just add ice and a straw. Avoid small shot glasses; you want room for the citrus slices and herbs to shine. Chilled glasses (rinse with cold water) keep the drink colder longer.