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.
- 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
In a large pitcher, combine the fruit, peach nectar, orange liqueur and wine. Refrigerate for at least 4 hours or up to overnight.
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.