Going Hawaiian Style: Rainbow White Wine Sangria

Aloha and Happy Friday!!


With the weather turning warmer I couldn’t think of a better way to celebrate the end of the week than a pitcher of white wine sangria. Now I know what you’re thinking…. Sangria? Hawaii? What is the connection?

Did you know that Hawaii is located along the same line of latitude as some of world’s greatest deserts? Yet Hawaii has some of the highest average annual rain falls on Earth. This happens when the trade winds warm moist air collides with Hawaii’s towering mountains, the air rises and cools, clouds form, and rain falls.  This is along the Napali Coast on Kauai…


And we all know what happens after the rain, The Rainbows.  That’s why Hawaii is nicknamed the Rainbow State.

In honor of the Hawaiian Rainbows this is my Rainbow White Wine Sangria and it’s packed full of sweet, juicy, colorful fruit, crisp pinot grigio, Grand Marnier and a splash of Raspberry liquor for color. This white wine sangria is one of my go to party drinks for spring and summer parties. But the best part about this Rainbow Sangria is eating all the wine soaked fruit after the pitcher is empty.



Rainbow White Wine Sangria


1 Orange, thinly sliced

1 Lime, thinly sliced

1 Lemon, thinly sliced

1-2 Fuji Apples, thinly sliced

2 Handfuls Fresh Strawberries, thinly sliced

2 Handfuls Fresh Blackberries

1 Peach or Plum (which ever is in season), thinly sliced

1-2 Sprigs Fresh Mint

2 Bottles White Wine*

½ Cup Grand Marnier

¼ Cup Chambord Raspberry Liqueur

2 Cups Club Soda

* I use either a Pinot Grigio or Sauvignon Blanc. You want to select a good quality wine but that doesn’t mean it has to be expensive.

I like Italo Cescon Pinot Grigio.



Slice up all the Fruit and put it in the biggest pitcher you’ve got. Pour over the White Wine, Grand Marnier, Raspberry Liquor, and Club Soda. Give everything a good stir, cover and chill for 1-4 hours.


Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

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