Looking for something cool and summery to sip? This Peach Sangria Cocktail blends sweet peaches with your favorite wine for a drink that’s a little indulgent and a lot refreshing.
It only takes five ingredients and less than 10 minutes to throw together. Perfect for those days when you want to impress but really don’t want to fuss.
The fruity mix is just right for backyard hangouts or lazy evenings on the porch. This recipe serves six and can be made ahead, so the flavors have time to really come together.
Try tossing a few fresh peach slices and mint leaves on top to make each glass look extra special. The cocktail keeps well in the fridge for up to two days, which is handy if you’re prepping for the weekend crowd.
Peach Sangria Cocktail Recipe
Equipment
- Large glass pitcher (2-quart or more)
- Long wooden spoon
- Sharp knife
- Cutting Board
- Measuring cups
- Wine glasses
- Ice bucket (if you’re serving right away)
- Fine mesh strainer (optional, but some folks like it)
Ingredients
- 1 bottle 750ml white wine (Pinot Grigio or Sauvignon Blanc are both solid choices)
- 2 ripe peaches sliced
- 1 orange thinly sliced
- 1 lemon thinly sliced
- 1/2 cup peach schnapps
- 1/4 cup simple syrup or honey
- 1 cup peach nectar
- 1 cup sparkling water add this just before serving
- Ice cubes
- Fresh mint leaves for garnish if you feel fancy
Instructions
- Prep the fruit: Wash everything well. Slice the peaches into thin wedges. Cut the orange and lemon into thin rounds.
- Mix it up: In your pitcher, add the peaches, orange, and lemon. Pour in the wine, peach schnapps, simple syrup, and peach nectar.
- Let it chill: Give it a gentle stir with your wooden spoon. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if you’ve got the patience. The longer it sits, the better it gets.
- Finish and serve: Right before serving, add the sparkling water and stir gently. Fill wine glasses with ice and pour the sangria over.
- Garnish: Drop a few pieces of the soaked fruit into each glass. Top with mint leaves if you want to get a little Instagrammy.
- Honestly, don’t skip the chilling. The fruit needs time to work its magic with the wine.
Notes
Must Have Ingredients
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Tasting Notes
Peach sangria is bright, juicy, and honestly, it just tastes like summer. The ripe peaches bring a natural sweetness and a silky feel that’s hard to beat.
The white wine adds a crisp, refreshing backbone. Depending on which bottle you pick, you might catch hints of apple, pear, or citrus mingling with the peach.
The schnapps (or brandy, if you swap it in) adds a little warmth and depth. Not overpowering, just a nice extra layer.
The citrus slices keep things lively and cut through the sweetness. And that splash of soda? It brings just enough fizz to keep it playful.
It changes a bit as it sits—after a few hours, the flavors come together and the fruit really infuses into the drink. Kind of amazing how much difference a little patience makes.
Serving Temperature: Best served well-chilled, around 40-45°F (4-7°C). Too cold and you’ll lose the flavors, too warm and the booze takes over. Somewhere in the middle is perfect.
Serve in clear glasses if you can—the colors and floating fruit look gorgeous. And don’t be surprised if the aroma of fresh peaches hits you before the first sip.
Substitutes
Can’t find peaches for your sangria? No problem!
You can swap in other stone fruits like nectarines, plums, or apricots. They bring a similar sweetness and juiciness that just works in sangria.
Don’t have white wine? Try using rosé for a pretty pink color.
If you want a little sparkle, grab a bottle of sparkling wine and see what happens. Peach sangria with bubbles is honestly hard to beat.
If you’re looking for a non-alcoholic option, just replace the wine with white grape juice or peach nectar.
Want to mix things up? Toss in some berries like strawberries or raspberries with the peaches.
They add a pop of color and a little tartness, which can be a nice balance.
If you like a more refreshing vibe, swap out basil for fresh mint. Both herbs bring a lovely aroma, so it’s really up to you.
