White Peach Sangria
This peach sangria is a refreshing white wine sangria loaded with juicy peaches, strawberries, and pineapple. A splash of peach schnapps and a simple syrup make it perfectly sweet, and it only gets better the longer it chills.
Servings 12 servings
Calories 180kcal
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
Calories: 180kcal