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Peachy Keen Sangria - A Sunny, Fruit-Forward Twist on a Classic

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 bottle (750 ml) dry white wine (Sauvignon Blanc, Pinot Grigio, or Albariño work well)
  • 1/2 cup peach schnapps or peach liqueur (choose a quality brand for better flavor)
  • 1/4 to 1/3 cup honey or simple syrup (adjust to taste)
  • 3–4 ripe peaches, pitted and thinly sliced
  • 1 orange, thinly sliced (peel on)
  • 1 lemon, thinly sliced (peel on)
  • 1 cup sliced strawberries (optional, for color and extra fruitiness)
  • 1–2 cups chilled sparkling water or club soda (add just before serving)
  • Ice, for serving
  • Fresh mint (optional, for garnish)

Method
 

  1. Prep the fruit: Wash and thinly slice the peaches, orange, and lemon. If using strawberries, slice them too. Keep the peels on the citrus for extra aroma.
  2. Sweeten the base: In a large pitcher, whisk together the honey or simple syrup with the peach schnapps until dissolved.
  3. Add the wine: Pour in the white wine and stir gently to combine without knocking out the aromas.
  4. Load in the fruit: Add peaches, orange slices, lemon slices, and strawberries. Press the fruit lightly with a spoon to release a little juice, but don’t mash.
  5. Chill and infuse: Cover and refrigerate for at least 2 hours, ideally 4–6 hours. This lets the flavors meld and the fruit soak up the sangria.
  6. Finish with bubbles: Right before serving, add chilled sparkling water or club soda. Start with 1 cup, then taste and add more if you want it lighter and fizzier.
  7. Serve: Fill glasses with ice. Spoon in some fruit, then pour the sangria over. Garnish with fresh mint if you like.
  8. Taste and tweak: If it’s too sweet, add a squeeze of lemon or a splash more sparkling water. If it’s not sweet enough, stir in another spoonful of honey.