Peach Sangria
Peach Sangria is my top pick for any summer celebration! I pack it with cherries, strawberries, and peaches for a super refreshing sip that always tastes amazing on a hot day. It only takes 15 minutes to make, so I can be by the pool, drink in hand, enjoying time with family and friends in no time.
The summer heat can be a lot sometimes, especially when we’ve got everyone hanging out by the pool. That’s why I love having a few fun drink recipes ready to go when we’re hosting. My boozy watermelon lemonade is always a crowd-pleaser, and the melon margarita? It’s usually the first thing to run out. The parents definitely appreciate having something refreshing to sip while the kids splash around.
Table of contents
This recipe is super easy and comes together right in a big pitcher, which is perfect when I’ve got people coming over. You really only need six simple ingredients, and that’s why it’s become my favorite mix to make. The combo of fruity flavors and whatever wine I have on hand always turns out so refreshing. And peaches? Honestly, they’re the best for sangria; so sweet, juicy, and perfect for a summer sip. I’m excited to pass this one along because not only is it easy and fun, but I’ve also saved a ton making it at home instead of grabbing those pricey pre-made ones.
Why you will love this recipe
- It looks so pretty: The peaches, cherries, and strawberries make this drink look like a party in a pitcher. I love serving it in clear glasses so you can see all that colorful fruit floating around.
- Great way to use up fruit: If I’ve got extra peaches or berries on the counter, this is one of my favorite ways to use them up before they go too soft.
- Easy to double for a crowd: Whether it’s a backyard dinner or a big family BBQ, I just double the recipe in a bigger pitcher and it’s ready for sharing.
- Perfect for slow afternoons: I like making this sangria when we’re finally relaxing outside after a full day of summer chaos; between drop-offs, swim lessons, and chasing the kids around. It’s an easy way to unwind and enjoy a little grown-up moment at the end of it all.
What you will need
- Wine: I usually grab a chilled bottle of Pinot Gris or Moscato, whatever I have on hand.
- Juice: I mix peach juice with peach liqueur for a sweet and fruity base.
- Fruit slices: I toss in sliced peaches, cherries, and strawberries to make it extra fresh and colorful.
How to make
Chill the wine and prep the fruit: I always pop the wine in the fridge ahead of time so it’s nice and cold. While that chills, I slice the strawberries and peaches and pit the cherries so everything’s ready to go.
Assemble the sangria: I pour the wine, peach juice, and liqueur into a big pitcher, then add all the fruit slices and give it a good stir.
Serve: If I have time, I let it chill for another hour so everything gets extra cold and fruity. If not, I just pour it over ice and serve it right away.
Expert tip
Slice the fruit thin
One thing I’d highly recommend after making this sangria so many times is to slice the fruit nice and thin. I used to toss in big chunks of peaches and strawberries, but they didn’t blend as well and just sat there at the bottom of the glass. Now I slice everything up smaller and it makes such a difference. The fruit absorb the flavor better, looks prettier in the pitcher, and once the drinks are gone, everyone loves scooping out those sweet wine-soaked slices.
More tips to consider:
- Right before pouring, I fill the glasses with ice. It helps keep the sangria nice and cool, especially when we’re outside and the sun is doing its thing.
- Don’t skip the peach liqueur, it really ties the whole drink together and gives it that strong peachy flavor. I tried it once without and it just wasn’t the same.
- If I’ve got people coming over, I mix everything a few hours early and let it hang out in the fridge. The longer it chills, the better it tastes.
- Use a pretty pitcher, totally optional, but I always reach for my clear glass one so you can see all the colorful fruit.
Recipe variations
- Tropical peach: I swap the strawberries and cherries for pineapple chunks and mango slices. It gives the sangria a beachy vibe that’s so fun for summer cookouts.
- Rosé berry: Instead of Pinot Gris, I use a bottle of rosé and mix in raspberries and blueberries with the peaches. It turns the sangria a pretty pink and tastes super fruity and fresh.
- Citrus peach: I add orange slices and a splash of orange juice along with the peach juice. It’s zesty and pairs really well with a dry white wine like Sauvignon Blanc.
- Frozen peach sangria slushie: I blend frozen peaches with the wine, juice, and liqueur for a quick slushie-style version. It’s icy, sweet, and perfect for really hot days by the pool.
Serving suggestions
When I serve this peach sangria, I like to pair it with dishes that match the fun and laid-back vibe. It goes perfectly with something flavorful like my Szechuan Chicken or these sticky red wine glazed wings. The fruity sangria helps balance out the spice and adds something light to the table.
If we’re just snacking and sipping in the afternoon, I love serving it with a slice of lemon Bundt cake or my no-bake mango cheesecake. For something a little different, I’ve also paired it with a slice of icebox cake, especially when we are celebrating memorial day or 4th of July.
How to store leftovers
- Refrigerate: I store any leftover sangria in a covered pitcher or mason jar in the fridge for up to 2 days.
- Freezing: If I have extra, I freeze the sangria in ice cube trays. Later, I use the cubes to chill another batch without watering it down or blend them for a quick slushie.
Frequently asked questions
Yes, and I do it all the time. Frozen peaches, strawberries, and cherries work great, especially when I don’t want to run to the store. They keep the drink nice and cold without needing much extra ice, and they still look pretty in the glass. Just be sure to give them a little time to thaw in the pitcher.
Nope, I never bother peeling them. I just rinse them really well and slice them thin. The skins actually add a little color and texture, and once they soak in the sangria, they soften up nicely. Plus, peeling peaches is such a hassle and this drink is meant to be easy.
That’s totally fine. I’ve used triple sec, peach schnapps, and even a splash of orange liqueur when I ran out. It still gives that fruity flavor and blends well with the wine and juice. It might taste a little different, but it still turns out delicious and refreshing.
More summer drinks to try:
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Peach Sangria
Ingredients
- 1 bottle Pinot Grigio or Rose – chilled
- 1 cup peach liqueur
- 1 cup peach juice or peach juice blend
- 3 peaches sliced
- 1 cup cherries pitted
- 1 cup strawberries sliced
Instructions
- Combine all ingredients in a pitcher and stir.
- Chill or serve immediately over ice.
Video
Notes
Slice the fruit thin
One thing I’d highly recommend after making this sangria so many times is to slice the fruit nice and thin. I used to toss in big chunks of peaches and strawberries, but they didn’t blend as well and just sat there at the bottom of the glass. Now I slice everything up smaller and it makes such a difference. The fruit absorb the flavor better, looks prettier in the pitcher, and once the drinks are gone, everyone loves scooping out those sweet wine-soaked slices.More tips to consider:
- Right before pouring, I fill the glasses with ice. It helps keep the sangria nice and cool, especially when we’re outside and the sun is doing its thing.
- Don’t skip the peach liqueur, it really ties the whole drink together and gives it that strong peachy flavor. I tried it once without and it just wasn’t the same.
- If I’ve got people coming over, I mix everything a few hours early and let it hang out in the fridge. The longer it chills, the better it tastes.
- Use a pretty pitcher, totally optional, but I always reach for my clear glass one so you can see all the colorful fruit.