White Peach Sangria

White Peach Sangria

Photo by Foodiewife F.

This recipe originally started out from Food Network's Bobby Flay. After the first pitcher disappeared, in no time flat, I began to adapt (and perfect) this refreshing summer drink that left my guests not only asking for more, but for the recipe. I increased the amount of triple sec and peach schnapps, since I would add in club soda-- to give a refreshing effervescent fizz to the drink. You can easily adapt this recipe to suit your personal preferences by using either a white wine (like a Sauvignon Blanc) or even a White Zinfandel works, too.

  • Prep Time


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  • 1

    bottle white wine* (Spanish table wine)

  • ½

    cup peach schnapps (or brandy)

  • 1

    cup triple sec

  • 1

    cup fresh orange juice

  • 1

    cup pineapple juice

  • 2

    ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)

  • 3

    ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water), or

  • 6

    ozs peach nectar can be used (much less work)

  • Fresh peaches, oranges, (I also added fresh pineapple and cherries)

  • Club Soda


Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. To serve you can add club soda to the entire pitcher, so give the sangria a "fizz". I prefer to pour about 1/3 club soda in a glass filled with plenty of ice, and then pour the sangria. Serve with a slice of fresh orange, for color. Very refreshing. I recommend keeping extra wine on hand, as my guests wanted more...and more. Chilling this for at least 8 hours is good, but making it at the last minute works fine... color and fruity flavor won't be as rich, if the drink isn't chilled quite long enough.