This recipe is for a white wine peach sangria. Sangrias are the perfect batch recipe for making a large pitcher of something for many to enjoy. Or for yourself, no judgement. And peaches make a great choice for the summer. Now, in this recipe you can use frozen peaches for the puree and for the fruit in the sangria. The texture can be compromised with frozen peaches, but the choice is yours! Also, if you don't like pulp of peaches in your drink feel free to sieve your puree. Or just use peach juice, which is available in most grocery stores in the summertime. Also, I personally love peach skin, but you can remove that as well.
I do have a few additional notes for this recipe. The mint simple syrup will make about 1 cup of syrup. I suggest only starting with ⅔ cup in your recipe (or even less). Then tasting it before you add the rest to make sure it doesn't become too sweet. Some fun garnish choices I used were some edible herbs and flowers, such as mint, mint blossoms, and pansies. And of course, sangria does taste better the longer it sits to absorb the flavors of the fruit. You don't want to use an expensive wine. But you do need time for the fruit and juices to dilute the flavors.
Or if you're looking for something better suited for the fall, my Apple Pomegranate Sangria.
Made in collaboration with The Little Market.
Table of Contents
Tips on Ingredients
Usually the better the ingredients, the better your food will taste. However, I do like to go over which ingredients that you should have the best quality for. And the others that I think don't need to be the highest quality. But again, if you don't have access to high quality, it will still be delicious! I also let you know if a certain type or style is best.
These are the items that I have notes for. Whether it's to buy the best quality or if there are specific notes about that ingredient.
- Peaches: Now I have two different places for peaches in this recipe. You could use frozen or fresh for either part, depending on what you have available. I will preface that fresh peaches will be easier to work with in the puree. They are juicer and therefor easier to blend and push through a sieve. However, if you use frozen, you could always thaw for the same effect. Also, I just prefer fresh when I can get it. If you don't wish to make a puree, you could always swap in juice for that part.
- Mint: For sure you need to use fresh mint for this recipe. And yes, the more generic probably the better. Something like chocolate mint really would not go with this. But a simple mint is perfect. Then for the garnishes you can get a little more exciting.
- Wine: For a sangria you always want to use an inexpensive wine. The beauty of sangria is that the other flavors will sit in the mixture and your fruit will flavor the wine to taste even better. So to use a good bottle defeats the point and therefore seems a little wasteful of your "good stuff". I used a pinot grigio for this, but most white wines would work well for this recipe.
- Mocktail Sangria: This is 100% possible. I usually add in more soda water or even lemonade. It's delicious and fun recipe for a baby shower, a mocktail version, or even for kids.
- Whiskey: This also doesn't need to be the most expensive bottle as the flavors will sit overnight and blend together. However, this flavor profile is a bit stronger than the wines usually. It would be good to use a brand that you enjoy the flavor of as well here.
- Sparkling Water: I suggest using something that isn't flavored here since there is so much already going on in this drink. However, if that's all you have or wish to purchase, then I would suggest getting something that goes well like a lemon or peach flavor.
Expert Tips for Peach Sangria with Whiskey
These tips are helpful for when you are making this white wine peach sangria. Outside of the tips for ingredients above, these are tips on how to do something or why what I've listed in the recipe is necessary.
- Make in advance: one of the vital parts of a sangria is that it has enough time to sit and soak up the flavors of the fresh fruit. So, I recommend at least 8 hours or overnight. The longer it can soak up flavors the better. And with this one you do have a simple syrup and puree, so it may go faster. But I would say the longer the better. I would say you don't want it to sit too long either just so the fresh fruit doesn't get too funky. So maybe just the night before or morning of is best.
- Puree: As mentioned above I suggest to make this with fresh peaches, but you can make it with frozen, it might be easier if they are thawed. Also, if you don't wish to make a puree, you could definitely use peach juice instead.
- Garnishing: I personally love a good garnish and was so excited to use my mint and pansies on this one from Gourmet Sweet Botanicals. They have so many different fun edible flower options to choose from. They sent me a few options for this drink, the mint blossoms, mint leaves, and pansies were just all perfect together. I would suggest just adding the mint to the pitcher, then topping with the flowers to each glass after it has been poured.
- Batching: This is already in 1 large batch. However, if you are making this for a dispenser you could definitely times it by 2 or 3 for a dispenser and it would be the perfect pretty drink for that! You could still add in your ice and many of your mint garnishes, then have a bowl to the side filled with the flower garnishes for guests to top off themselves.
The best way to store sangria is to leave out the sparkling water and ice, place in an airtight jar/dispenser, and keep it in the fridge. You can keep it in the refrigerator for a few days, but depending on the fruit, you may want to strain it. If you are making this in advance of a party or gather, try to make it the day or two before. You'll want to add ice, sparkling water, and garnishes day of, right before serving.
For sangria, you truly do not want the best of wine. A cheap "two-buck chuck", something like the Charles Shaw wine at Trader Joes is best. The purpose of sangria is that it soaks up the juices from the fruit. You mix it in with fruit, other liquor, simple syrups, juice, sparkling soda, ice, etc. There is no need to use the most expensive bottles when you are making sangria. Save your good wine to drink on its own.
A few hours at the minimum, overnight or 24 hours is best. You want to give this plenty of time for the flavors to blend and the fruit to mellow out the taste of the wine. Since the wine isn't the best quality, the juices from the fruit will help to make the wine taste better and everything to combine for a smoother drink.
If your fruit starts to look a little sad, that's okay, it happens. You can add in a bit of fresh fruit too if you wish before serving, but many people enjoy eating the soaked fruit.
Yes! Many people love to use their fingers or a fork to fish out the fruit during or after drinking the sangria. The fruit has been soaking in the sangria and has soaked up the wine and other ingredients. It can be difficult to get out of certain glasses or if you serve this with ice. A long stemmed fork would help to get the fruit out easily.
Other Cocktails to Try
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- 4 cups peaches fresh or frozen
Mint Simple Syrup
- ½ cup water
- ½ sugar
- 10 mint leaves
- 1 bottle white wine inexpensive
- ½ cup whiskey
- 1 lemon juiced
- 1 ½ cup peach puree or juice
- ⅔ cup mint simple syrup
- 2-3 peaches frozen or fresh, sliced (can be peeled or not)
- 2 cups sparkling water
- mint and edible flowers or mint blossoms Optional garnishes
Peach Puree Instructions
- Take peaches and blend until smooth. If you don't like chunks in your sangria, you can push through a fine sieve (this will be harder with frozen peaches).
Mint Simple Syrup Instructions
- Place sugar in a small saucepan and cover with water. Set to medium-low for about 7 until sugar is dissolved. Add in mint and cover. Let simmer for 3 minutes. Remove from heat, still covered, and let sit for 10 minutes.
- Remove leaves.
- In a pitcher pour in the wine, whiskey, lemon juice, puree (or juice), simple syrup (add more if needed), and sliced peaches. Stir and let sit in the fridge. The longer it sits the better the flavor. You want a minimum of 1 hour, but overnight is probably best.
- When ready to serve add in ice and sparkling water.
- Pour into glasses and garnish.
Stephanie DeBorde says
This is the best Sangria cocktail I’ve ever made. Thank you so much for your recipe it’s 100% delicious ?? I’m going to share your Peach Sangria Recipe with all my friends and family ??
Amanda Wilens says
Hi Stephanie! I'm so glad to hear this. It's my favorite too. Glad you enjoyed it 🙂