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Indian Summer Raspberry Peach Sangria


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Rate this recipe 4.3/5 (30 Votes)


  • 1 bottle of red wine (I use Don Quixote Tempranillo)
  • 1/2 cup peach schnapps
  • 1/2 cup pomegranate juice
  • 1/2 cup fresh lemon juice (use fresh lemons!)
  • 2 peaches, sliced
  • 1 orange, sliced
  • 2 lemons, sliced
  • 1/2 pint of raspberries (rinsed and put into freezer)
  • 24 ounces of raspberry flavored soda water (or plain club soda)


Adapted from


Step 1

Pour red wine, peach schnapps, pomegranate and lemon juice into large pitcher and stir.

Add sliced peaches, orange and lemon slices to pitcher.

Put into fridge for at least 3 hours or overnight to allow for maximum flavor.

Freeze raspberries to use as ice cubes at least 1 hour before serving.

To serve, put frozen raspberries, along with a few other ice cubes to fill half of a wine glass. Pour 6 ounces of sangria over ice.

Add peach, orange and lemon slices into glasses.

Top each glass with 3 ounces of raspberry flavored soda water (or plain club soda).

Stir, serve and enjoy!

Makes 8 servings.
Tips for making homemade sangria:

Use fresh, seasonal fruit.
Inexpensive wine is fine and the way to go!
Sangria can be made with red or white wine.
Let sangria sit in fridge for at least 3 hours.
Use different types of carbonated soda water to fit your taste.
Freeze all types of fruits for fun edibles!

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