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White Sangria in Suspension

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A delicious, refreshing and incredibly smooth and velvety sangria with suspended fruit and mint leaves at different levels. As your guests sip this visually stunning sangria, they will get to enjoy the different delicate fruits in an elegant and classy way.

This is a technique created by Chef Ferran Adria. By slightly thickening the white sangria with xanthan gum, you can not only suspend solids such as fruit in it but also give the sangria a smoother and velvety texture that your guests will rave about. In addition to fruit, you can also suspend juice caviar for an additional popping effect.

Sangria in suspension- Thickened sangria with xanthan gum and suspended fruit

But this technique can be used beyond molecular mixology. One of the creations of molecular gastronomy Chef Ferran Adria is a clear ham broth with suspended watermelon caviar.

With this technique it is important to use a clear liquid so you can showcase the beautiful suspended fruit. When thickening with xanthan gum you have to be careful with two things to make sure the liquid remains clear: air bubbles and xanthan gum quality.

Air bubbles will make the liquid cloudy so you want to minimize the creation of air bubbles or eliminate them if they form. The xanthan gum needs to be of high quality or the thickened liquid may turn cloudy. There are many grades and variations of hydrocolloids such as xanthan gum even though many vendors call them with the same name. Cheap versions tend not to be pure, manufactured for other applications or simply bad quality. The additives in our store are of the highest food grade quality and have all been tested in our kitchen to ensure you get the best results.

Ready to try this simple and fun technique?


White Sangria

- 1 bottle dry white wine

- 3 tbsp sugar

- 3 shots pear liqueur (or apple liquor)

- lemon peel from small lemon

- orange peel from half orange

- 1/2 green apple

- 10 strawberries

- 15 white grapes

- slice of red watermelon

- slice of pineapple

White Sangria in Suspension

- 600 g White sangria

- 1.7 g Xanthan gum (0.28%)

- Various fruit cut in small 3mm pieces (green apple, strawberries, watermelon, pineapple, red grapes)

- small mint leaves


White Sangria

1- Cut fruit in small pieces as if you are making a fruit salad.

2- Mix the wine, liquor, sugar, cut fruit and citrus peel in a pitcher.

3- Let it infuse in the fridge for 8 hours.

4- Pass the sangria through a fine sieve covered with cheese cloth to remove all the fruit and impurities.

Thickening the White Sangria

1- Mix the white sangria with the xanthan gum. To prevent the creation of air bubbles and maintain the clarity of the sangria, we prefer to use a magnetic stirrer to do this. However, you can use a regular immersion blender and then let it rest in the refrigerator to remove the air bubbles. Using the latter method the end result may not be as clear as when using a magnetic stirrer.

2- Reserve in the fridge until serving time.

Assemble and Serve

1- Fill a martini glass with thickened white sangria.

2- Carefully arrange the different fruits and mint leaves in the white sangria at different levels. Apple tends to float at the top because it contains too much air so just be ok with it and don't keep pushing it to the bottom because it probably won't stay there.

3- Garnish glass with mint leaves.

  • SuperChef

    This is a Jello-fruit salad resurrected. Nothing new here. Who wants to chew their cocktail? Not me! No thanks.

    • cirion

      It’s not a jelly, it’s just viscous.

      • SuperChef

        I understand, but I still don’t want to chew my cocktail!

        • She-F

          It is more about experiencing something unique and educating your pallet. If you don’t want to chew your cocktail fine, but someone will want to try it. My mature pallet loves all textures and will be trying this today.

          • SuperChef

            Your “mature” palate may do whatever it chooses. My mature palate will do likewise. No one gives a hoot.

    • Rusty Q. Shackleford

      It’s not a chew though… It’s still liquid. Given how little xanthan gum is being added, it won’t become a jello substance so much as a warm honey substance. (This uses less than half the amount of Xanthan Gum than used in most things that use it…)

      Do you chew salad dressing? BBQ sauce? ice cream? All those things use xanthan gum to some extent to thicken up the items, yet each of them is still very much liquid once it is in your mouth. (If not before then)

      • SuperChef

        Of course, it’s not the viscous suspension medium that has to be chewed but the bits of diced fruit. Have you made this?

        • Rusty Q. Shackleford

          “cut in small 3mm pieces”

          Unless you’re doing this wrong you will *not* be chewing your fruit. Those fruits are supposed to be cut under an 1/8th of an inch. A small kernel of corn (Such as in popcorn) or a pea is about 1/4th of an inch. I swallow those quite often unintentionally. Chewing this fruit would be like trying to chew the tapioca balls in tapioca pudding…

          Also, bubble tea man… (Also don’t end up chewing your boba in that stuff…)

  • Larry Liu

    Please refrain from the negative comments; it is not a nice thing to do. If you don’t like it, fine, but don’t insult other people.

  • Milos

    for how long you can keep Xanthan gum solution in fridge? it wil not change textures?

    • QuantumChef

      It won’t. Just as long as you would keep any sangria, probably not more than a couple of days.

  • Charlene

    Do you layer the fruit by pouring a little sangria, add fruit, pour a little more, add fruit, etc? Or do you pour the sangria and ‘push’ the fruit into it at different and attractive levels?

    • QuantumChef

      The second, but the first method may work too, I haven’t tried it.

  • Seb Lyall

    Hey quick question. The above use i bottle of dry white wine and then it says 600g of White Sangria… bit confused about the whole process and how many drinks actually will come out of this? Thanks

    • QuantumChef

      The 600g is what you measure after removing all the fruit and impurities. About 4 drinks.

  • Alyson Lemanis

    Having majior issues with the bubbles and clarity whilst making this cocktail. Any tips? Need to find a solution asap for an event.

    • QuantumChef

      How are you mixing it? Are you using our brand of Xanthan Gum?

      • Alyson Lemanis

        I am using a brand from a Health food shop in Australia at the moment. The density also isnt correct with 1.7g or 2.0g. Fruit sinks and mint floats. :/

        • QuantumChef

          That may be the problem. Many low quality xanthan gums are not clear.

  • Adam

    would this technique also apply in a warm application?

  • Saqib Zubair

    Can I the use another thing in place of wine and liqour?

    • QuantumChef