Peach Sangria

I just got back from a crazy amazing summer road trip. 1650 miles and 10 days, exploring my home state of California. I dined in terrific restaurants, saw natural wonders, toured cheese farms, and found myself in totally new and unfamiliar places. I also got to sleep in almost every day of the trip– no alarm clock, can you imagine?! What a treat! The past few months have been super busy, and I really needed to take a few days all to myself. Getting away and exploring the state left me well rested and inspired. I am so excited to share some of the culinary tidbits I picked up along the way.

Now that I’m back home and slowly returning to the “real world,” part of me still longs to be on the road. But I’m convinced I can make the summer fun stretch another month. The answer? Peach Sangria! This sweet and summery beverage is crisp, clean, and very easy to prepare. Seasonal summer flavor, so cool and refreshing. It’s like a mini vacation in a pitcher. Cheers!

Recommended Products:

Sauce Pan

Sangria Pitcher

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Peach Sangria


  • 2 large fresh yellow peaches (about 1 pound total), sliced
  • 1/4 cup sugar
  • 3/4 cup peach liqueur or peach schnapps
  • 1 bottle white wine
  • 1 litre ginger ale, chilled

You will also need

  • Sangria pitcher, serving glasses
Servings: 6-8
Kosher Key: Pareve
  • Place the sliced peaches into the bottom of the sangria pitcher.
  • In a small saucepan, bring 1/4 cup of sugar and 1/2 cup of water to a boil. Stir until the sugar dissolves completely. Remove from heat and let it cool. This is your simple syrup.
  • Pour the simple syrup, peach liqueur and white wine over the peaches. Stir.
  • Place the pitcher in the refrigerator and let it sit for at least 2 hours, up to overnight.
  • When ready to serve, top the pitcher off with chilled ginger ale and stir gently. Serve in wine glasses, allowing a piece of fruit or two into each glass.
  • The ginger ale will lose its carbonation quickly in the pitcher, but will still add a great flavor. If you'd like a more sparkling sangria, top the glasses off rather than the pitcher. Fill each glass half full with sangria and top off with ginger ale. This will make the final beverage more carbonated and sparkling.

Comments (42)Post a Comment

  1. That’s awesome to hear! I just returned from a much longer trip– over 8,000 miles and a bunch of states, but I’d love to stick to California next time and see everything! Love your sangria!

  2. The fruit in the picture looks more like a nectarine than a peach to me.

    So can you make this recipe with nectarines as well? (I love them both). How about plums or those plout-y things – I think they’re considered stone fruits as well.

    1. Hi Jdana, they are peaches, not nectarines. The sangria would also work well with nectarines, they would add a slight tartness which would be nice.

  3. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made this this weekend with some Sauvignon Blanc, delicious! I was a little lazy when it came to making simple syrup so I used Agave Nectar instead, still tasted great. Thanks for the perfect poolside treat!

  4. My sister made this sangria for a Memorial Day BBQ last weekend – Sooo refreshing! You’ve both made a white wine convert out of this merlot lover!

  5. Do you taste the ginger ale much ? I’m not a fan of it ….. If so what else could I use ? Is it just for the bubbles ? Thanks.


    1. Hi Cathy! You can sub 7-up or Sprite if you prefer. It’s mostly for bubbles and sweetness, though I like the bit of flavor the ginger provides. If you don’t, no biggie, those subs will work great!

  6. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    GREAT recipe! I love the addition of ginger ale (or fevertree ginger beer) for taste and sparkle. I had never thought of it before. Here’s to being a tourist in your home state – which I got to do last summer as well.

  7. I already have a bottle of premade simple syrup from the store…if I used that how much would I put into the recipe?

    1. I just bought moscato to make this… Did you make yours with moscato, and if so, how did it turn out? THANKS!

    2. Hi Laura, I used a Chardonnay. Moscato is quite sweet, so you may not need the additional sugar syrup… best to mix the drink and taste, then add the syrup if it needs more sweetness. Enjoy!

  8. Girls wk @ beach. My job is to make sangria for sitting on balcony in eve watching ocean. Thanks for recipe. Will let you know how it goes over.

  9. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    LOVE this receipe!!!! I started making this last summer now anytime I go someplace or have people over they request I make this. So simple and easy to do!!

  10. How much does this make? I’m trying to make for a party to serve out of a 5 gallon jug. Once it is chilled over night, I may remove the fruit (to keep it from stopping up the spicket and it can be added to top off the drink along with the ginger ale. What do you think?

    1. Hi Dare, this recipe makes about 8 cups. I think your plan sounds good; I will say that I’ve never had the fruit stop up a spigot on a party jug, but if you’re concerned you can certainly add it to the cups instead.

  11. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Went to a poker game where one of the players made this and brought it to the game. Out of the 7 players, only the person that made it and myself drank alcohol. So, needless to say between the two of us, we got rather toastie. But, it sure tasted great. Especially the peaches! Incidentally, I might have had a chance to win had I not drank the Sangria, but it was worth every nickel, dime, quarter that I lost.

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