Peach Sangria Recipe
Inside: Not all sangria is red! Discover which spirits and fruits to combine for a white peach sangria to enjoy all summer.
This peach sangria recipe is the ultimate summer party drink—light, fruity, and easy to make by the pitcher. It starts with white wine and layers in peach schnapps, cognac (or brandy), simple syrup and fresh peach puree. The secret ingredient is unsweetened apple juice, which takes away the boozy edge. The best part? The fresh fruit soaks up the flavors and acts as a little snack in your glass. If you’re looking for a refreshing and festive white peach sangria to serve at your next gathering, this one’s always a hit.
Sangria is one of those go-to summer drinks that checks all the boxes—refreshing, fruity, easy to make, and perfect for serving a crowd.
No matter the occasion, a big pitcher of sangria always feels like the right move, especially during the blistering heat of summer, when everyone needs a refreshing reprieve from the scorching sun.
There are so many varieties, too, from classic red wine versions to sparkling rosé blends and tropical twists. On my site, you’ll find a few favorites like this Red, White and Blue Sangria that’s perfect for the 4th of July and this Summer Sipper Sangria, which uses leftover fruit salad as the base.
What makes this white peach sangria special is the combo of fresh peach purée, peach schnapps, and apple juice—layered over crisp white wine and just enough cognac to give it a little depth. The flavors are mellow and juicy, and after a few hours in the fridge, the fruit soaks up all that goodness. It’s the kind of pitcher drink that disappears fast, so you might want to double it.
Why this recipe works:
- Big-batch friendly – Made by the pitcher, it’s perfect for parties, BBQs, or any summer get-together.
- Layered peach flavor – Uses fresh peach purée, peach schnapps, as well as fresh fruit for a deep, juicy peach vibe in every sip.
- Balanced sweetness – Apple juice and simple syrup add the perfect amount of sweetness without being cloying.
- Flexible ingredients – Works with your favorite white wine and choice of brandy or cognac—use what you have.
- Make-ahead magic – The longer it chills, the better it gets—ideal for prepping a few hours in advance.
Ingredients:
- Fresh Peaches–you can use either yellow or white peaches for this sangria recipe. If you have a choice, look for a freestone variety. They are easier to peel and de-pit.
- Water–straight from the tap, for loosening the peach purée.
- White Wine–I used a 750 milliliter bottle of crisp Pinot Grigio, but you can use Chardonnay, Chenin Blanc, Viognier or your favorite variety. For sweeter sangria, choose a Moscato or Gewürztraminer.
- Cognac–or brandy, which boosts the alcohol content, adds complexity and enhances and infuses the fruit with spiced vanilla notes.
- Peach Schnapps – Most sangria recipes use orange liqueur, such as triple sec, or even orange juice, but I find that swapping it for schnapps enhances the peach flavor and adds a subtle sweetness.
- Unsweetened Apple Juice–softens the booziness and makes a perfectly drinkable peach sangria.
- Simple Syrup–gives the sangria recipe just the right level of sweetness; you can play with the amounts if you like more or less sweetness.
- Apples–to soak in the sangria. Apples are particularly good at absorbing the flavors of the drink, so when you snack on them, they’ve got a refreshingly assertive kick.
- Ranier Cherries–I used these white cherries to give the peach sangria a visually appealing continuity. You could also use white seedless grapes.
Step-by-step instructions:
- Peel one of the peaches and remove the pit, slice into chunks.
Transfer the sliced peaches and water to the blender and blend until the fruit is reduced to a puree. Set aside.
3. Pour a bottle of pino grigio or other white wine into a large pitcher – I used a (64-ounce) glass pitcher.
4. Add the cognac.
5. Pour in the peach schnapps.
6. Add the apple juice.
7. Stir in the simple syrup.
8. Pour the peach puree into the white sangria and stir until well combined.
9. Add the sliced peaches, apples and halved cherries (or grapes, if using). Cover the pitcher with plastic wrap and refrigerate for at least 2 hours to chill and to allow the fruit to infuse with the wine mixture.
To serve, fill a glass with ice and pour the white peach sangria over the ice. Spoon some of the fruit into the glass.
Pro-Tips:
- Taste the sangria after it’s mixed and adjust the ingredients to your tastes. If you like it sweeter, add a bit more simple syrup. For a more boozy flavor, add additional cognac or wine. For a stronger peach flavor, add more schnapps or puree another peach.
- There’s no need to peel the apples; just be sure to slice them very thin, which allows the sangria to penetrate the fruit.
- This sangria is best when enjoyed the day you make it, but it needs time to soak and chill. I usually make it in the morning for an afternoon or evening event.
Swaps and Variations:
- For peach rose sangria, substitute a bottle of rosé or sparkling rosé for the white wine.
- Swap nectarines for peaches.
- For an effervescent twist, top glasses of the peach sangria recipe with a splash of sparkling water.
- Don’t want to make a peach puree? Substitute with ½ cup of peach juice or peach nectar.
- Add fresh citrus, like slices of lemons, limes, or oranges.
- For a bubbly spirit, substitute white wine with Prosecco, mix everything except the Prosecco and chill for several hours. At the same time, chill the bottle of prosecco until it’s cold. Just before serving, stir in the prosecco; this will ensure a bubbly white sangria recipe, rather than a flat one.
- Though this is meant to be a white peach sangria recipe, you can add other colorful fruits as you like. Try it with strawberries, raspberries, watermelon or blueberries.
FAQs
You can use extra-large wine glasses, highballs, or stemmed water glasses for a refined feel, but if you’re in the backyard on a sweltering day, clear plastic tumblers, an insulated Yeti, or a standard red Solo cup are fine.
Typically, brandy (even a flavored brandy), as well as triple sec or other orange liqueur. For a sangria recipe with peaches, I prefer to use peach schnapps instead of the orange-flavored spirits to give a more pronounced peach flavor.
Make ahead:
- You should plan to make this peach sangria recipe at least 2 hours ahead of time to allow the fruit to macerate.
- Ideally, make it 6-8 hours before serving.
Storage:
- Store leftovers in the same pitcher you’re serving it in, but cover the opening with plastic wrap to prevent “refrigerator odors” from infiltrating.
- The leftover peach sangria will last for 1-2 more days in the fridge.
More summer cocktails:
Peach Sangria Recipe
SPECIAL EQUIPMENT:
- 1 64 oz. pitcher
INGREDIENTS:
- 3 fresh, ripe peaches
- 2 tablespoons water
- 750 ml drinkable white wine such as Pino Grigio, Chardonnay or Chenin Blanc
- ½ cup cognac or brandy I used ABK6 VS Cognac
- ½ cup peach schnapps I used DeKupyer
- 1½ cups unsweetened apple juice
- ½ cup simple syrup
- 2 apples I used Pink Lady
- 1 cup Rainier cherries halved (or use white seedless grapes)
DIRECTIONS:
- Peel the skin from one of the peaches, cut the fruit in half and remove the pit. Transfer the peach flesh to the blender and add 2 tablespoons water. Blend until smooth. Set aside.
- In a pitcher combine 750 ml drinkable white wine, ½ cup cognac or brandy, ½ cup peach schnapps, ½ cup simple syrup and 1½ cups unsweetened apple juice. Stir to combine.
- Cut the remaining two peaches and 2 apples into thin slices and add them to the pitcher. Slice 1 cup Rainier cherries in half and add them to the pitcher.
- Cover and refrigerate for at least 2 hours or up to 8 to allow the fruit to macerate in the sangria.
- To serve, pour into glasses with ice and top with fruit.
RECIPE VIDEO:
NOTES:
NUTRITION:
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This drink sounds absolutely perfect… can’t wait to try it!