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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