Food & Cooking Recipes Appetizers White-Wine Sangria Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 quarts During the sultry August of 1964, many Americans sampled this Spanish drink for the first time at the New York World's Fair. Sangria, a mixture of chilled wine and fruit, was an instant hit. Ingredients 1 cup seedless green grapes 1 kiwi, peeled and sliced 1 pound seedless watermelon, scooped into 1-inch balls ¼ honeydew melon, seeded and cut into 1-inch cubes 1 lime, sliced and seeded 1 star fruit, sliced and seeded 1 pink grapefruit, seeded, sliced, and quartered 1 tablespoon superfine sugar 3 ounces each Cointreau and brandy 1 bottle (750 ml) chilled fruity white wine 1 cup white cranberry juice Directions In a pitcher, combine fruit. Sprinkle with sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour. Stir in wine and juice. Serve chilled. Rate it Print