Peach Sangria
Peach sangria is summer in a glass! Made with white wine, it’s light, refreshing, and the combination of peaches, plums, grapes, and basil infuse it with so much flavour.
Happy Sangria Day! Now, I don’t mean National Sangria Day, which is December 20. I think every day could (and should) be sangria day when you’ve got this peach sangria recipe at the ready. It is so delicious, so fresh with the basil and summer fruits, and it’s a total crowd pleaser. Make this for your next party and watch it disappear fast!
Why Peach Sangria Is the Ultimate Summer Party Starter
If you’re looking for a refreshing, fruity summer drink, look no further! Here’s why this peach sangria is it:
- Light and thirst-quenching. Now, I love a good red wine sangria too (like my Fall Apple Cider Sangria Recipe), but when it’s summertime, I’m all about white sangrias, which just feel lighter and more refreshing in the heat.
- Flexible ingredients. One of the best things about peach sangria is that you can make it your own by adding different types of fruit or even other types of alcohol, like rosé (inspired by my Rosé Sangria!) or a splash of peach schnapps for a little extra peach flavour.
- Easy to make for big groups. Sangria is a great option for parties because it can be made in large batches in advance. Because you want to be able to enjoy your party, not play bartender all night!
Notes on Ingredients
Here are the ingredients you’ll need to pick up for this peach sangria recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sugar – You can use cane sugar or coconut sugar.
- Water
- White wine – I use a combination of crisp, dry white wine and a lightly sweet wine. For a dry white wine, try Chardonnay, Sauvignon Blanc, or Pinot Grigio. Riesling, Moscato, and Gewürztraminer are examples of sweet white wines.
- Basil – This adds a fresh, herbal note and it pairs so well with fresh peaches!
- Peaches – Be sure they are ripe and juicy, otherwise they won’t add much flavour to your sangria.
- Black plums
- Grapes – Slice these in half so they infuse the sangria with flavour.
- Limes – Thin lime slices add a citrusy pop.
How to Make Peach Sangria
It’s so easy to make your own sangria! Here’s what you’ll need to do.
- Make simple syrup. Heat the water and sugar in a pot until it comes to a boil. Simmer for 1 minute, or until the sugar dissolves, and let the mixture cool.
- Combine. Add all of the ingredients, along with the simple syrup, to a large pitcher. Stir to combine.
- Chill. Refrigerate for at least 4 hours, or up to overnight before serving.
Tips and Variations
- Switch up the fruit. Nectarines are a great swap for peaches, you can use apricots or pluots instead of plums, and cherries are an excellent sub for grapes if you want to go all in on the stone fruit. Make this recipe your own!
- Try other herbs. Yes, the herbs are customisable too! Thyme, rosemary, or mint would all work well instead of the basil.
- Make it fizzy. For a refreshing, bubbly twist, top off glasses of sangria with club soda or sparkling water.
- Make it ahead of time—but not too far ahead of time. Sangria is a great make-ahead drink for parties and gatherings, but I’d say after a day in the fridge, it’s not as pretty as you want if you’re serving it for a party.
Serving Suggestions
I love serving this peach sangria alongside simple party apps like a Vegan Charcuterie Board or Vegan Whipped Feta Dip with an assortment of crisp veggies. Or, for a meal, it would pair well with these Crispy Beer-Battered Vegan Fish Tacos or my Quinoa Stone Fruit Salad.
How to Store Leftovers
Peach sangria will last up to 2 days in an airtight pitcher. Store it in the refrigerator and stir it before serving.
More Cocktail Recipes
Enjoy friends! If you make this peach sangria, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Peach Sangria
Ingredients
- 1/2 cup cane/coconut sugar, 100g
- 1/2 cup water, 120ml
- 4 cups dry white wine, 1 bottle (960ml)
- 4 cups lightly sweet wine, I used 1 bottle Zinfandel (960ml)
- 2 tablespoons basil, chopped, 6g
- 2 peaches, sliced
- 2-3 black plums, sliced
- 1/2 cup grapes, sliced, 75g
- 2 limes, sliced
Instructions
- In a pot over high heat, stir the water and sugar until it comes to a boil. Boil together until they form a simple syrup for about 1 minute. Remove from heat and set aside to cool.
- In a jug, mix all the other ingredients together. Add the simple syrup and swirl to sweeten the sangria.
- You can sneak in a sip now, but refrigerate for 4 hours to overnight for the flavours to meld together properly and be smoother.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
What a refreshing drink perfect for hot summer days! I love the fruit combo and addition of basil 🙂
Thanks so much Megan!!
This sangria is calling my name!! What a wonderful Summer drink!
Thanks Annie!!
How did you know that this summer I’ve been craving Sangria? Not the boozy sangria served at most restaurants and bars but the fruity made with wine sangria that I remember my father serving. Last weekend I made a virgin version to serve to guests with young children and after they left added white wine to use up some of the leftovers. Thank you! I will definitely try this one.
Hey Susan, it is a great Mother’s Day drink! Thank you for reading we hope you enjoy!