Summer Peach Sangria

By Ann Fulton

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A summery spin on the classic sangria, you can use all peaches or mix it up with a combination of fruit, like mangos, cherries, nectarines, plums and/or apples.


After living for a short time in Spain, I developed a love of paella, tortillas Españolas, and a certain time-honored, fruit-filled drink.

Though my recipe for Classic Spanish Sangria has long been a favorite among family and friends, this peachy white wine version is a refreshing seasonal option.

Feel free to vary the fruits, mixing in juicy mangos, cherries, nectarines, plums and/or apples. When choosing the wine, be concerned more with a taste you like and less with which varietal you choose.

For a crisper, less sweet version, use seltzer or sparkling water in place of the soda options listed below.

A summery spin on the classic sangria, you can use all peaches or mix it up with a combination of fruit, like mangos, cherries, nectarines, plums and/or apples.

It was a pleasure to have this recipe included in the July 2014 issue of Susquehanna Style. Thanks to Donovan Witmer for coming to my kitchen and taking the above photo.

To see the recipe for Classic Spanish Sangria, click on the photo.

Classic Spanish Sangria is a favorite pitcher drink anytime of year.









Holiday Sangria - perfect for Thanksgiving, Friendsgiving and all of your holiday celebrations, this a make-ahead cocktail is a festive crowd-pleaser

Holiday Sangria offers another delightful year-round option, but it’s especially well-suited to the fall and winter months. 

Summer Peach Sangria
Yields 8 servings.
  • 3 peaches, peeled, halved, pitted and
 sliced 1/4-inch thick
  • 1 orange, quartered and sliced 1/4-inch thick
  • 1 1/2 cups peach nectar (see notes)
  • 1/4 cup orange liqueur, such as Cointreau or Grand Marnier
  • 1 bottle (750ml) white wine, such as Pinot Grigio or Sauvignon Blanc
  • 2 cups ginger ale, Fresca, or Sprite (or more, to taste)
  • Ice cubes, for serving, and raspberries and/or fresh mint sprigs for optional garnishes
  1. In a large pitcher, combine the fruit, peach nectar, orange liqueur and wine. Refrigerate for at least 4 hours or up to overnight.
  2. Just before serving, stir in the soda and ladle the sangria into ice-filled glasses, including some of the peach and orange slices. Garnish with raspberries and/or mint, if using, and serve immediately.
  • Peach nectar is often found in the organic section of the grocery store. If you cannot find it, substitute apricot nectar or look for a juice or juice blend that is similar. Sometimes, I freeze a portion of the leftover nectar to have it on hand for a future batch of sangria.
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  2. Michaela ~ An Affair from the Heart

    Ann, I can’t think of a better way to say farewell to summer on it’s final long weekend than with one of these!! What a gorgeous Peach Sangria you have here. I cannot WAIT to try it. I have pinned it to my drink recipes board and shared on my facebook and twitter! 🙂 Happy Labor Day weekend! Cheers!

  3. Mary Lou Keller

    Good morning Ann! I just saw your email with this recipe and how timely. We went to an art opening for a friend and she had made some peach sangria to serve. It was delightful and I had wanted to get the recipe from her. we have made traditional Sangria before but never the peach so that is something we will be sure to try.

    Thank you so much for sharing!