Summer afternoons call for something cold and fruity in my glass. I’m all about drinks that look pretty but don’t require a bartending degree to make. Give me a pitcher of something refreshing that I can mix up once and pour all day long.
That’s why peach sangria has become my go-to when friends come over or when I just want to sit on the porch and relax. Fresh peaches are everywhere right now, and they make this drink taste like summer in a glass. I throw everything in a pitcher, let it sit for a bit, and I’m done. No shaking cocktails one at a time.
Want something sweet and bubbly? This is it. Prefer wine drinks over hard liquor? Perfect. Honestly, I make a big batch and keep it in the fridge all weekend.
Why You’ll Love This Peach Sangria
- Ready in minutes – This sangria comes together in just 5-10 minutes, so you can whip it up right before guests arrive or enjoy it on a whim.
- Perfect for summer gatherings – The refreshing combination of fresh peaches, white wine, and ginger ale makes this an ideal drink for backyard barbecues, pool parties, or any warm-weather get-together.
- Simple ingredients – You only need four basic ingredients that are easy to find at any grocery store, with no complicated mixing or special equipment required.
- Customizable sweetness – You can adjust the ginger ale to your preference, making it sweeter or lighter depending on your taste and the crowd you’re serving.
What Kind of Peaches Should I Use?
Fresh, ripe peaches are your best bet for this sangria, and you’ll know they’re ready when they give just slightly when you press them gently. If peaches aren’t in season, frozen peach slices work surprisingly well – just let them thaw a bit before adding them to your pitcher. You can use either yellow or white peaches depending on what looks good at the store, though yellow peaches tend to have a slightly bolder flavor that stands up nicely to the wine. Whatever you choose, make sure to slice them relatively thin so they release their juices into the sangria and give every sip that peachy flavor.
Options for Substitutions
This refreshing sangria is easy to customize based on what you have available:
- Fresh peaches: If peaches aren’t in season, frozen peach slices work great – just thaw them first. You can also use nectarines or even canned peaches in a pinch, though fresh gives the best flavor.
- White wine: Pinot Grigio and Riesling are my go-to choices, but any light, crisp white wine works well. Sauvignon Blanc or even a dry rosé would be tasty alternatives.
- Ginger ale: Swap this with lemon-lime soda, club soda, or sparkling water if you prefer. Club soda or sparkling water will make it less sweet, so you might want to add a splash of simple syrup.
- Peach schnapps: Don’t have peach schnapps? Try peach vodka or even orange liqueur like Triple Sec. For a non-alcoholic version, replace it with peach nectar or juice and skip the wine for sparkling white grape juice.
Watch Out for These Mistakes While Making
The biggest mistake when making sangria is serving it immediately after mixing, which results in a drink that tastes more like separate ingredients than a cohesive cocktail – let your sangria chill in the fridge for at least 2 hours so the peaches can infuse their flavor into the wine.
Another common error is adding the ginger ale too early, as it will lose its fizz and make your sangria flat by the time you serve it, so wait until just before serving to add it in.
Using rock-hard peaches is a recipe for bland sangria, so make sure your peaches are ripe and fragrant before slicing them up.
Finally, don’t skip the ice when serving – watered-down sangria might sound bad, but a little dilution actually balances the sweetness and makes it more refreshing on a hot day.
What to Serve With Peach Sangria?
Peach sangria is perfect for summer gatherings and pairs wonderfully with light, fresh foods that won’t overpower the fruity flavors. I love serving it alongside a cheese and charcuterie board loaded with brie, prosciutto, crackers, and fresh berries – the sweet peach notes complement the salty meats and creamy cheeses perfectly. This sangria also goes great with grilled chicken skewers, fish tacos, or a big summer salad with goat cheese and candied pecans. For a casual backyard party, set it out with some chips and guacamole or bruschetta, and you’ve got yourself an easy, crowd-pleasing spread.
Storage Instructions
Store: Keep your peach sangria in a pitcher or airtight container in the fridge for up to 2 days. The flavors actually get better as they sit together, so making it a few hours ahead is a great idea. Just wait to add the ginger ale until right before serving so it stays bubbly.
Make Ahead: You can prep the wine, peach schnapps, and sliced peaches up to 24 hours in advance and let them hang out in the fridge. This gives the fruit time to soak up all those flavors and makes the sangria even more peachy and delicious when you’re ready to serve.
Serve: Give the sangria a good stir before pouring, and make sure to scoop some of those boozy peach slices into each glass. If it’s been sitting for a while and tastes a bit strong, just add a splash more ginger ale to freshen it up.
| Preparation Time | 5-10 minutes |
| Cooking Time | 0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
| Servings | 12 glasses |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 750-850
- Protein: 2-3 g
- Fat: 0-1 g
- Carbohydrates: 110-130 g
Ingredients
- 3 fresh peaches (sliced into 1/2-inch thick wedges)
- 25.4 fl oz white wine (such as Pinot Grigio)
- 32 fl oz ginger ale
- 3/4 cup peach schnapps
- 1 tablespoon fresh lemon juice
- 4 sprigs fresh mint
Step 1: Prepare the Peaches and Chill Your Components
- 3 fresh peaches
Wash and slice the fresh peaches into 1/2-inch thick wedges, removing the pit.
Place the sliced peaches into a large pitcher—I like to do this first so the peaches can start releasing their natural juices.
While you’re preparing the fruit, place your pitcher in the refrigerator or ensure you have plenty of ice ready for serving.
Having cold components will make the sangria more refreshing and prevent it from becoming diluted as it sits.
Step 2: Build the Sangria Base
- 25.4 fl oz white wine
- 3/4 cup peach schnapps
- 1 tablespoon fresh lemon juice
Pour the white wine and peach schnapps into the pitcher with the peaches, followed by the fresh lemon juice.
The lemon juice adds brightness and helps balance the sweetness of the schnapps and peaches.
Stir gently to combine all the liquid components and distribute the lemon juice evenly throughout.
At this point, you can let the sangria sit for 15-30 minutes to allow the flavors to meld—I find this brief infusion time really improves the depth of flavor.
Step 3: Finish and Serve
- 32 fl oz ginger ale
- 4 sprigs fresh mint
Just before serving, add the ginger ale to the sangria and stir gently to combine—adding it at the end preserves the carbonation and prevents the drink from becoming flat.
Pour into ice-filled glasses and top each serving with a sprig of fresh mint for a bright, aromatic garnish.
The mint adds a refreshing herbal note that complements the peach and wine perfectly.
Classic Peach Sangria
Ingredients
- 3 fresh peaches (sliced into 1/2-inch thick wedges)
- 25.4 fl oz white wine (such as Pinot Grigio)
- 32 fl oz ginger ale
- 3/4 cup peach schnapps
- 1 tablespoon fresh lemon juice
- 4 sprigs fresh mint
Instructions
- Wash and slice the fresh peaches into 1/2-inch thick wedges, removing the pit. Place the sliced peaches into a large pitcher—I like to do this first so the peaches can start releasing their natural juices. While you're preparing the fruit, place your pitcher in the refrigerator or ensure you have plenty of ice ready for serving. Having cold components will make the sangria more refreshing and prevent it from becoming diluted as it sits.
- Pour the white wine and peach schnapps into the pitcher with the peaches, followed by the fresh lemon juice. The lemon juice adds brightness and helps balance the sweetness of the schnapps and peaches. Stir gently to combine all the liquid components and distribute the lemon juice evenly throughout. At this point, you can let the sangria sit for 15-30 minutes to allow the flavors to meld—I find this brief infusion time really improves the depth of flavor.
- Just before serving, add the ginger ale to the sangria and stir gently to combine—adding it at the end preserves the carbonation and prevents the drink from becoming flat. Pour into ice-filled glasses and top each serving with a sprig of fresh mint for a bright, aromatic garnish. The mint adds a refreshing herbal note that complements the peach and wine perfectly.
