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.