Okay, so let me set the scene: it’s mid-July, hotter than a stolen tamale, and my friends are coming over for a backyard hangout. What’s the one thing I always whip up? Yep, Peach White Wine Sangria. I’ve been making a variation of this since college (don’t ask how long ago that was), but my recipe’s gotten a bit more… let’s call it refined. Once, I even tried to make it with canned peaches, and my cousin never lets me live it down. Anyway, I blame my obsession on a trip to Spain when I was 22, but honestly, this drink tastes like summer in a glass whether you’re on a sun-soaked patio or just hiding from the heat with your feet in a kiddie pool.
Why You’ll Love This (Or, At Least, Why I Keep Making It)
I make this whenever I want to look fancier than I actually am. My family goes nuts for it, especially my sister who honestly just wants to fish out all the boozy peaches (she’s sneaky, but not that sneaky). It’s light, fruity, and—here’s the kicker—it’s ridiculously easy to tweak depending on what random fruit you have rolling around in the crisper. Full disclosure: cutting up peaches can be a sticky mess, but after the first glass, nobody cares about perfect slices.
What You’ll Need (Plus My Shortcut Secrets!)
- 3-4 ripe peaches, sliced (I’ve used nectarines when peaches were rock hard. Works fine.)
- 1 bottle dry white wine (Sauvignon Blanc is my usual, but Pinot Grigio’s good too—my grandmother, bless her heart, swears by “the cheap stuff”)
- 1/4 cup peach schnapps (I’ve subbed in triple sec or just left it out, to be honest)
- 1/4 cup simple syrup or honey (I usually eyeball this; sometimes skip it if the peaches are sweet)
- Juice of 1 lemon (or lime, if you grab the wrong one in a hurry)
- 1 cup club soda or sparkling water (optional, but it gives a nice fizz!)
- A handful of fresh mint (totally optional—sometimes I forget and nobody notices)
How I Actually Make It (With Slight Chaos)
- Slice the peaches. Don’t stress about perfect wedges—just get them off the pit. Toss ‘em right into a big pitcher.
- Pour the whole bottle of wine over the peaches. Yes, the whole thing! I usually let it glug dramatically for effect.
- Add the peach schnapps (or whatever you have), the sweetener, and squeeze in the lemon. Stir it up. This is when I normally sneak a peach slice—quality control, right?
- Pop the pitcher in the fridge for at least an hour. Sometimes I forget and only give it 30 minutes; it’s still good, but overnight is better if you remember. The flavors get all cozy.
- Just before serving, pour in the club soda to taste. I like it bubbly, but I’ve had people insist it’s better without. Up to you.
- Toss in mint leaves and give it a gentle stir. Or just slap the mint between your hands to wake it up, then throw it in.
- Serve over ice, ideally outdoors, but honestly I’ve served this in mismatched mugs in my living room and it was still a hit.
Things I Learned the Hard Way
- Don’t use unripe peaches. I tried once and it tasted like disappointment.
- If you let it sit overnight, it really does taste better (but don’t tell my impatient self that).
- Club soda loses its fizz if you add it too soon—so wait till just before you serve.
- Peach schnapps can be pretty sweet, so maybe taste before adding more sweetener.
Variations I’ve Messed With (Some With Mixed Results)
- Added strawberries and blueberries—made it super colorful, but the blueberries just sank. Tasted great though.
- Tried prosecco instead of still wine, and actually, I thought it was a bit much—too bubbly for my taste, but maybe you’ll like it.
- Subbed basil for mint once when I had a leftover bunch. Actually not bad, though I wouldn’t do it every time.
- Oh, and once I used canned peaches… let’s just not go there again. Fresh is best.
Do You Even Need Special Tools?
I use a big glass pitcher (makes it look fancy), but I’ve made this in a mixing bowl with a ladle in a pinch. A wooden spoon is nice for stirring, but honestly, any old spatula works. Don’t have a citrus juicer? Squeeze the lemon with your hands, just watch out for seeds (I always forget, and someone finds one in their glass).
How Long Does This Last? (Spoiler: Not Long Here)
Technically, you could keep this in the fridge for 2 days, maybe 3 with a tight lid. But it usually vanishes way before then. If you do have leftovers (miracle!), fish out the mint before storing, or it goes brown and weird.
How We Like to Serve It (And an Odd Tradition)
I love it in big wine glasses with loads of ice and a sprig of mint. Sometimes, my uncle insists on a cinnamon stick for stirring, and I still don’t get it, but hey, family. If you’re feeling extra, freeze a few peach slices and use those as ice cubes—looks cute, keeps it cold. I’ve even thrown in a paper umbrella when I was feeling sassy.
My ‘Don’t Do This’ List (AKA Lessons Learned the Messy Way)
- I once tried rushing the chilling step—nope, it just tastes like wine with fruit. Seriously, let it hang out in the fridge.
- Adding the fizzy stuff too early? Flat city. Wait till the last minute.
- Don’t use super sweet wine plus schnapps plus syrup unless you want hummingbird juice. Taste as you go.
FAQ (Because People Actually Ask Me These Things)
- Can I use frozen peaches? Yep, just let them thaw a bit—or don’t, I’ve tossed them in rock solid before when desperate. Works fine. They even help keep it cold.
- What if I don’t have schnapps? Just skip it. Or add a splash of orange liqueur or even more wine (like you needed an excuse).
- Help, my sangria’s too sweet! Add more wine or a splash of lemon juice. Or next time, lay off the syrup.
- Is this gluten-free? As far as I know—yes! But read your wine label if that’s a thing for you.
- Can I make it ahead? Oh, absolutely. Actually, I find it works better if you do. Just add the bubbly stuff right before serving.
- Where do you get your favorite wine? Honestly? The local shop on the corner. But I love checking recommendations on Vivino or sometimes I get inspired by a review on Food & Wine (though I rarely splurge on the fancy stuff unless it’s payday).
And before I forget, a random aside: one time I brought this sangria to a picnic, and someone knocked the whole jug over—on the bright side, the ants had the time of their lives. So yeah, bring a lid if you’re traveling. Hope you enjoy making (and drinking!) this as much as I do.
Ingredients
- 1 bottle (750 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 3 ripe peaches, pitted and sliced
- 1/4 cup peach schnapps
- 1/4 cup brandy
- 1/4 cup simple syrup
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 1 cup club soda, chilled
- Ice cubes, for serving
- Fresh mint leaves, for garnish
Instructions
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1In a large pitcher, combine the sliced peaches, orange, and lemon.
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2Pour in the white wine, peach schnapps, brandy, and simple syrup. Stir gently to mix.
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3Cover and refrigerate for at least 2 hours to allow the flavors to meld.
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4Just before serving, add the chilled club soda and stir gently.
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5Serve sangria over ice in glasses, garnished with fresh mint leaves and extra peach slices if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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