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3 glasses of peach sangria set in front of pitcher

Peach Sangria

Print Recipe
Made with white wine, this peach sangria is light, refreshing and infused with so much summer flavour. Easy to make and perfect for parties!
Course Drinks & Beverages
Cuisine spanish
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 529
Author Jessica Hylton

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

Peach sangria will last up to 2 days in a covered pitcher. Store it in the refrigerator and stir it before serving.

Nutrition

Calories: 529kcal | Carbohydrates: 48g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 673mg | Fiber: 3g | Sugar: 30g | Vitamin A: 428IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 2mg