This incredible pear sangria is full of juicy ripe pears and flavored with spicy fresh ginger. It’s got a few slices of lemon studded with some cloves here and there, just to give it a little more oomph and fall flavor.
Table of Contents
The Story Behind the Recipe
Mother Nature is toying with me this year. She snapped her fingers and BAM – overnight, literally, it was fall. After a couple of weeks, I resigned myself to the fact that the summer weather was gone for good and then BAM! Suddenly it was back up to 80 degrees. Dang, Mother Nature! Enough with the weather whiplash!
But then I cooled off (and chilled out) with some of this Ginger Pear White Sangria. A cool sipper perfectly appropriate for weather that’s on the warmer side, but full of fall fruit and warm autumn spices.
I forgive you, Mother Nature. I forgive you. This time.
I am into sangria. Like, way into sangria. Possibly a little too much into sangria. But sangria man! It’s delicious! Fruity, festive, fun to drink with friends.
Sangria. Is there anything it can’t do? Change the weather, I guess.
Yes, I love sangria. And I love fall flavors. And pumpkin sangria is NOT happening. I’ve been giving in to the temptation to pumpkin-up most all the things, but If I ever go there, you have permission to smack me. Verbally, at least.
Pear Sangria Ingredient Info
- White wine – Pinot Grigio or Sauvignon blanc are excellent in this pear sangria.
- Pears – I like Bartlett because they’re nice and crisp and hold up well, but any pear will do.
- Ginger – Sliced fresh ginger goes so well with the pear flavors!
- Lemon
- Cloves – For a spicy kick
- Rum – White or light rum
- Brandy
- Ginger ale or ginger beer – We’ve got two other types of alcohol on board – rum, because I pretty much always add rum to my sangria. Great reason, right? And also a splash of brandy. Because brandy and pears are natural buds. So it works.
How to Make It
Add the fruit, ginger, and spices to a pitcher, than top it with the wine, brandy, and rum. Allow it to mingle and marinate in the fridge for at least 4 hours.
Then, pour it into glasses, pull out a few pieces of pears, and top with ginger beer. YUM.
Oh, and this is optional but highly recommended, try the a subtle little gingered sugar rim before you pour the sangria into your glasses. It adds a little touch of spicy sweetness and it’s delicious!
More Sangria Recipes
- Apple Cider Sangria
- Cranberry Apple Sangria
- Spiced White Wine Sangria
- Strawberry Sangria
- The Best Traditional Red Sangria
- Summer Sangria
- Watermelon Sangria
- Mason Jar Sangria
- Margarita Sangria
Pear Sangria
Ingredients
For the sangria:
- 750 ml white wine (1 bottle; I like Pinot Grigio or Sauvignon Blanc in this sangria)
- 3 pears (cored and cut into thin wedges [I like Bartlett because they're crisp and hold up well, but any pear will do!])
- 1 thumb-sized piece of ginger (sliced thinly)
- 1 medium lemon
- 9 whole cloves
- 1/2 cup white rum
- 1/4 cup brandy
- 36 ounces ginger beer or ginger ale (3 bottles)
For rimming the glasses:
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground ginger
Instructions
- Add the pears and ginger to a large pitcher. Cut three slices out of the middle of the lemon. Place the ends of the lemon in a zipper bag or airtight container and place in the refrigerator; you’ll use those pieces to garnish the rims of the glasses later on. Stick three cloves into the flesh of each lemon slice and add to the pitcher.
- Pour the wine, rum, and brandy over the fruit in the pitcher. Seal tightly or cover with plastic wrap and refrigerate for at least 4 hours, up to 8.
- Have your glasses washed and ready. Place the sugar and ground ginger in a small bowl and mix together with a fork. Pour sugar mixture into a small saucer and spread it to the edges. Wet the rims of the glasses with lemon juice by dragging the cut sides of the lemon ends around the rims of the glasses, then invert the glasses into the sugar, pushing and turning until coated. Turn glasses right side up and set aside.
- Strain the sangria mixture through a sieve and into a second large pitcher. Add the pear slices back into the pitcher and the lemon slices if desired; discard ginger slices and any other sediment.
- Add a few slices of pears to each glass, then fill halfway with sangria mixture. Fill the rest of the way with ginger beer. Add straws, if desired, and serve.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
Sooo when I was in Spain, I drank sangria like it was water, and ever since I’ve been back I’ve been telling myself to make it! Love that you flavored it with ginger and pears, too good. Pinned!
I manage a restaurant and we did a pumpkin sangria this Fall and it was to die for, guests loved it and couldn’t stop raving about it!! You should definitely should try it you wont be disappointed!!