Variation
Sparkling Sangria: Replace the still white wine with a dry Prosecco.
Drinks · Cocktails · Spanish-American
Peach Sangria With Fresh Mint Sprigs
Cool down with this vibrant peach sangria, a crisp white wine blend infused with juicy summer peaches, citrus, and a hint of brandy.
Prep
15 min
Cook
0 min
Difficulty
Easy
Serves
6
Preparation
Get these tasks done before you start cooking.
Maceration
- 1
Combine Fruit
Place the sliced peaches and lemon rounds in a large glass pitcher.
Tip: Use firm but ripe peaches so they hold their shape in the liquid.
- 2
Add Aromatics
Gently slap the mint sprigs between your palms to release the oils before adding them to the pitcher.
Tip: Do not muddle the mint aggressively or it will turn bitter.
How to Make Peach Sangria With Fresh Mint Sprigs
Total time: 15 min · Yields 6 servings
- 1
Mix the Base
Pour the peach brandy and simple syrup over the fruit in the pitcher. Stir gently with a long spoon to ensure the fruit is coated.
- 2
Infuse the Wine
Add the entire bottle of chilled white wine. Stir briefly and refrigerate for at least 2 hours, or up to 6 hours for a deeper fruit flavor.
- 3
Add Carbonation
Just before serving, pour in the sparkling water. This preserves the bubbles and keeps the drink refreshing.
- 4
Serve and Garnish
Fill individual glasses with ice. Pour the sangria, ensuring each glass gets several slices of peach and a fresh mint sprig.
Chef's Tips
- Always use chilled wine to start so the ice doesn't melt and dilute the drink too quickly.
- If your peaches are very sweet, reduce the simple syrup by half.
- For a clearer drink, use a fine mesh strainer when pouring, then add fresh fruit to the glasses.
What to Serve with Peach Sangria With Fresh Mint Sprigs
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve in stemless wine glasses
- Add frozen peach slices instead of ice cubes to prevent dilution
- Garnish with a slapped mint leaf for maximum aroma
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Rosé Version: Substitute the white wine with a dry Provence-style rosé.
Variation
Spiced Sangria: Add a single star anise pod during the maceration step.
Storage & Reheating
Best served within 6-8 hours. The fruit will become overly soft if left in the wine for more than 24 hours.
Further reading
Frequently asked questions
What is the best wine for peach sangria?
A crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or an unbaked Chardonnay works best to balance the sweetness of the fruit.
Can I make this peach sangria recipe ahead of time?
Yes, you can prepare the wine and fruit mixture up to 6 hours in advance. Do not add the sparkling water or ice until the moment you serve.
Do I need to peel the peaches?
No, leaving the skin on helps the peach slices maintain their structure and adds a beautiful blush color to the drink.
How do I make a non-alcoholic version?
Replace the wine with white grape juice and the brandy with peach nectar, then top with plenty of sparkling water.
Why does my sangria taste bitter?
Bitterness usually comes from leaving lemon seeds in the pitcher or over-muddling the mint leaves. Remove seeds before adding citrus.
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