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    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


    • Cook Time


    • Servings



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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.