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This peach sangria is the pitcher I make when I want a drink that does all the work ahead of time and tastes even better the next day. We first whipped it up to ring in the New Year, inspired by the peach sangria at our favorite Italian spot, and it has been our go-to pour for warm summer evenings ever since.
With juicy fruit, a splash of peach schnapps, and a crisp white wine base, this easy sangria is built for sipping and sharing.
Peach Sangria Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 15 minutes (plus chilling)
- 🍽️ Serving: 12 servings
- ⚡ Calories: 180kcal
- 🌶️ Flavor Profile: Sweet, fruity, and crisp with juicy peach and berry notes (light)
- ✋ Difficulty: Easy, on par with our white wine spritzer
Quick Answer
Stir together a cooled simple syrup, white wine, peach schnapps, and a mix of frozen peaches, strawberries, and canned pineapple with its juice in a large pitcher. Cover and chill at least 24 hours so the fruit infuses the wine, then serve over ice.
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Why This Recipe Works
Click to see the technique science
- Make-ahead chilling builds the flavor. Resting the sangria 24 to 48 hours lets the fruit infuse the wine for a deeper, sweeter pour.
- Frozen fruit keeps it cold without dilution. The peaches and strawberries act like flavorful ice cubes that will not water it down.
- Peach schnapps doubles down on peach flavor. A splash boosts the fruity peach notes beyond what the fresh fruit alone can do.
- A simple syrup sweetens evenly. Dissolving the sugar first means no gritty undissolved sugar at the bottom of the glass.
- Pineapple juice rounds out the fruit. Canned pineapple with its juice adds tropical sweetness and body to the base.
- You control the wine. Choose a crisp dry white or a sweeter Riesling to dial the sweetness exactly where you like it.
Why You’ll Love This Recipe
- It is a true make-ahead drink, so all the work happens the day before the party.
- The juicy fruit and crisp wine make it endlessly sippable on a warm day.
- It is perfect for brunches, cookouts, and holidays, right alongside our French 75 for a fun drink spread.
Key Ingredients
A handful of simple ingredients turn into a pitcher of fruity, refreshing sangria. Here is what each one brings.
- White Wine: The crisp, dry base. A Chardonnay or Pinot Grigio keeps it light, while a Riesling makes it sweeter.
- Frozen Peaches and Strawberries: Juicy fruit that flavors the wine and keeps the sangria cold without diluting it.
- Peach Schnapps: A splash that deepens the peach flavor and adds a little extra kick.
- Pineapple in Juice: Adds tropical sweetness and body to the fruit mix.
- Simple Syrup: Sugar dissolved in water so the sangria sweetens evenly with no grit.
See recipe card for exact quantities.
Variations and Substitutions
Sangria is endlessly customizable. Try one of these spins.
- Make it sparkling by topping each glass with a splash of club soda or Prosecco just before serving.
- Swap in fresh peaches and strawberries when they are in season for an even fresher flavor.
- Use a sweeter wine like Moscato or Riesling for a dessert-style sangria.
- Add a handful of fresh mint or a few thin orange slices for a brighter, more aromatic pour.
- Make it non-alcoholic with white grape juice and a splash of peach nectar in place of the wine and schnapps.
How to Make Peach Sangria
- Make a simple syrup by dissolving the sugar in water over medium heat, then set it aside to cool.
- Quarter the pineapple slices and add them with their juice to a large pitcher, then add the frozen peaches and strawberries.
- Pour in the white wine, peach schnapps, and cooled simple syrup, and stir gently.
- Cover and chill at least 24 hours, or up to 48, so the fruit infuses the wine.
- Strain out the fruit if you like, then serve the sangria over ice.
Recipe Tips & Tricks
- Make it ahead. Sangria needs at least 24 hours to come together; 48 hours is even better.
- Use frozen fruit so it chills the pitcher without watering down the wine.
- Pick the wine for your taste. Dry wine keeps it crisp; sweet wine makes it dessert-like.
- Dissolve the sugar first into a simple syrup so there is no grit at the bottom.
- Strain before serving if you are sensitive to alcohol; the soaked fruit gets very boozy.
- Serve over plenty of ice in a wine glass or mason jar for the prettiest presentation.
- Save the schnapps for fuzzy navels or to top off the next pitcher.
Serving Ideas and Suggestions
Serve this peach sangria ice cold in wine glasses or mason jars with a few pieces of the soaked fruit in each glass. It is a natural fit for brunch, baby showers, cookouts, and holiday gatherings.
It pairs beautifully with lighter party food and other easy drinks. Set the pitcher out next to our grapefruit salty dog cocktail so guests can pick their pour.
For a full spread, serve it alongside grilled appetizers and a fruit and cheese board. The bright, fruity flavor cuts through rich, salty bites perfectly, and the make-ahead nature means you can pour it the moment guests arrive. Garnish the pitcher with a few extra peach slices and a sprig of mint for a pretty, party-ready presentation that looks like you fussed far more than you actually did.
Peach Sangria FAQs
A crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay makes a balanced peach sangria. If you prefer a sweeter drink, reach for a Riesling or Moscato. Use a wine you would happily drink on its own; you do not need anything expensive.
Make it at least 24 hours ahead, and up to 48 hours for the best flavor. The longer it chills, the more the peaches, strawberries, and pineapple infuse the wine. That make-ahead window is what makes sangria such a perfect party drink.
Yes. Replace the wine with white grape juice or a non-alcoholic sparkling wine, and swap the peach schnapps for peach nectar or extra juice. You will still get all the fruity flavor in a family-friendly version everyone can enjoy.
Frozen fruit is great because it chills the sangria like flavorful ice cubes without watering it down. Fresh peaches and strawberries work beautifully too, especially in summer; just add a little extra ice when serving to keep it cold.
Stored covered in the refrigerator, peach sangria keeps well for up to 3 days. The fruit will continue to soften and the drink will get boozier over time, so strain out the fruit after a couple of days if you want a cleaner finish. If you are making a big batch for a party, you can mix the base and fruit up to 2 days ahead and simply give it a gentle stir before serving so everything is evenly combined.
Absolutely. Keep the base still while it chills, then top each glass with a splash of club soda, Prosecco, or Champagne right before serving. Adding the bubbles at the end keeps them fizzy instead of going flat in the pitcher.
If you mix up a pitcher of this white peach sangria, I would love to hear how it turned out. It is the easiest way to make any gathering feel a little more festive.
White Peach Sangria
Ingredients
- 2 bottles white wine Chardonnay, Pinot Grigio, or a sweeter Riesling
- 2 cups frozen peaches
- 2/3 cup peach schnapps
- 1 can pineapple slices canned in juice
- 2 cups frozen strawberries
- 1/2 cup granulated sugar
- 1/4 cup water
Instructions
- Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then set aside to cool completely.
- Cut the pineapple slices into quarters and add them with their juice to the bottom of a large pitcher or stock pot. Add the frozen peaches and strawberries.
- Pour in the white wine, peach schnapps, and the cooled simple syrup. Stir gently to combine.
- Cover and refrigerate at least 24 hours, or up to 48 hours, so the flavors meld and the fruit infuses the wine.
- Strain out the fruit if you like, pressing gently to release any extra liquid. Serve the sangria over ice.
Notes
- Make this at least 24 hours ahead; 48 hours is even better. Like a good stew, sangria improves as the flavors meld.
- Use a sweeter wine like Riesling or Moscato if you prefer a sweeter sangria; a dry Chardonnay or Pinot Grigio keeps it crisp.
- Frozen fruit doubles as edible ice and keeps the sangria cold without watering it down.
- Straining out the fruit before serving is optional, but it keeps the sangria from getting too boozy from soaked fruit.
- This is written as a double batch for a crowd; halve everything for a smaller pitcher.
Nutrition
Love This Recipe?
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LOL, sounds great!! Thanks so much for the tip and for checking out the recipe!
We had the most delicious Peach Sangria at Carrabba’s just last night. And here I am today – online hunting the recipe. Thanks for having it right there ready for me! We’re invited to a cookout in two days, so I guess I’d better get busy smashing those peaches! 🙂 My waitress did tell me that they use White Zinfandel, so I’m going to start off with that this time around.
By the way – at World Market they have a White Sangria that I really like–by Ed Harvey. YUM!! Hummmm…maybe I should start off with THAT for my recipe.
YAY! Thanks so much!
I have had sangeria but never like this …. its looks so tasty and easy to make.I might have to try it this weekend
This looks amazing! Must try soon. Loved and pinned. Thank you for sharing at MightyCrafty Mondays!
YAY! Thanks so much!
Just wanted to let you know I featured this on my blog today! You can check it out here and grab a Featured button if you want: http://practicallyfunctional.net/2013/01/the-fun-in-functional-link-party-33/
Yum!! Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!
Cheers,
Kathy Shea Mormino
The Chicken Chick
http://www.The-Chicken-Chick.com
Thanks so much! Let me know how you like it 😉
My husband and I love the white peach sangria at Granite City. I’ve been wanting to make it myself. Can’t wait to try your special recipe.
This made me literally LOL!
This sounds soooo delicious! My husband was trying to clean out the liquor cabinet the other day and wanted to get rid of my peach schnapps (the horror!!) but now I know exactly how to use it up. Thanks for the great idea!
This sounds delicious!
So refreshing! Thanks for linking up!