Mulled White-Wine Sangria


Punch is easier to prepare than individual cocktails -- especially when entertaining a crowd.


  • 1 cup water

  • ½ cup honey, preferably orange-blossom

  • Zest of 2 lemons, cut into long strips

  • ¼ cup fresh lemon juice (from 2 lemons)

  • 4 whole star anise

  • 4 cinnamon sticks

  • 12 whole cloves

  • 2 bottles dry white wine, such as Sauvignon Blanc

  • 1 cup orange Muscat, such as Essencia

  • 1 Golden Delicious apple, cored, halved, and thinly sliced

  • 1 Bartlett pear, cored, halved, and thinly sliced

  • 2 lemons, preferably Meyer, thinly sliced crosswise

  • 12 kumquats, thinly sliced crosswise


  1. Bring water, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves to a simmer in a large saucepan over medium heat. Reduce heat to low, and cook for 15 minutes.

  2. To serve cold: Mix spice mixture, wines, and fruit in a large pitcher. Cover, and refrigerate overnight. Transfer to a large punch bowl, and serve with ice. To serve hot: Heat spice mixture and wines in a large pot over low heat until heated through. Add fruit, and divide among mugs.

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