Summer fruits and autumn spices combine forces in this perfect ‘transitional’ cocktail for Labor Day weekend! We know we’re not supposed to wear white after the weekend – a rule we personally don’t adhere to – but if you’re a fashion traditionalist, forego the white pants this September and get your fix of white from a glass of this sangria instead.

The girls of Spork Foods whipped up pitchers of this delectable wine-based cocktail in our recent Vegan Kitchen get-together with Jenni Kayne and rip+tan. See all the other deliciously vegan recipes here and let us know how your sangria batches turn out! Remember, letting the concoction chill for up to 2 hours before drinking is best – if you can wait that long!

A tip from the Spork Foods girls on vegan wine and beer: Some companies can use ingredients such as isinglass (from fish bladder), gelatin, egg whites, and seashells, among other non-vegan things, in wine, beer and hard liquor.  Check out Barnivore.com to find out what’s vegan!



Spiced White Sangria
Yields about 6-8 cups


1/2 nectarine, small dice (or other seasonal fruit)
1 pear, small dice (or other seasonal fruit)
1 lime, sliced
1 orange, or 2 clementines, sliced
1 bottle vegan Sauvignon Blanc (Frey Vineyards)
1 liter carbonated water (orange or lemon flavor)
3 cinnamon sticks
2 Tbsp evaporated cane sugar
2-3 sprigs fresh mint


Add nectarine, pear, lime and oranges, or clementines to a large pitcher.  

Add wine, carbonated water, cinnamon sticks, evaporated cane sugar, mint sprigs and a splash of Cointreau.  Stir.  

Refrigerate for 1/2 hour to 2 hours for the best flavor.  

Serve cool.  

© Spork Foods 2010

Bottom banner image
From our friends


  1. The best way is to prepare sangria the day before and let it refrigerate during the entire night. The day after it will taste much better!
    2 hours in not enough, at least 5 to 6 hours.

    Zeno | 08.28.2013 | Reply

Leave A Comment