About Peach Sangria
Fruits are always best when you can catch them in season, and peaches are one of my favorite fruits to do this with. They’re a warm weather fruit, coming into season in May and falling off in September, and they reach their peak in July and August.
So, being the lush that I am, the first thing that comes to my mind is a large glass of peach-infused sangria to cool off a hot summer evening.
Because what better way is there to enjoy fruit than with sweet wine?
What is in a peach sangria?
This sangria recipe is meant to be very simple and only uses five main ingredients:
1 – Peaches. For this sangria, I recommend using either white or yellow peaches. I’ve found yellow peaches to be more common at my local grocery store, but this might vary depending on your location. However, no matter which peaches you find, make sure they aren’t too hard before adding them to your sangria. If you need to ripen your peaches, check out this guide: How to ripen peaches.
2 – Sugar. Like most sangria, this drink is intended to be sweet, so you’ll need a sweetener to combat the bite of the alcohol. If you’d rather not use sugar, you can also use simple syrup, honey, agave, or another sweetener of your choice.
3 – Peach vodka. Most sangria recipes will include at least two types of spirits, and this one keeps it simple (and true to the peach theme) with a peach flavored vodka.
4 – Lemonade Concentrate. Also called lemon juice concentrate, you can find a can of this with the frozen food. It will need to be thawed ahead of time; I usually just put it in the refrigerator the night before I intend to make the sangria.
5 – White zinfandel. No sangria is complete without wine, and this one calls for a white zinfandel. For those not familiar with wines, don’t let the name fool you; most white zinfandels will be a light pink colored rosé. When it comes to picking a wine, you can go with any brand that falls within your budget, so long as it has a fruity or citrus taste. Avoid any wine that boasts an oak flavor.
Do you peel peaches for sangria?
The short answer to this question is an easy one:
It’s up to you.
The long answer is that I suggest you don’t peel the peaches because 1) it’s easier to not peel the peaches and 2) the multi-colored skin tends to make the fruit look “prettier” and 3) the skins may also add a little extra flavor to the sangria, in the same way that the rind of lemons and oranges can do. However, you might feel the complete opposite to one (or all) of these points, so you might prefer to peel the peaches – and that’s totally okay.
In the end, pick whichever option sounds the most appealing to you. There is no a wrong answer.
How do you make peach sangria?
Step 1 – Add peaches, sugar, peach vodka, lemonade concentrate, and white zinfandel to a sangria pitcher.
Step 2 – Let sangria rest for eight hours (or ideally overnight).
Step 3 – Serve and enjoy!
Notes & tips for this peach sangria recipe
- Whenever you’re serving sangria, it’s always nice to have some classic glassware on hand. I have some similar to this sangria pitcher set.
- As mentioned above, when making this sangria, you can use yellow or white peaches. You can also use fresh or frozen peaches (no need to thaw the peaches first).
- When it comes to picking a white zinfandel, you can use classic or sparkling wine. And when it comes to flavor, anything with a fruity or citrus taste will do just fine.
More sangria recipes
Celebrate the taste of late summer with this classic and crisp peach sangria. Perfect for entertaining, this recipe only uses five easy-to-find ingredients and can be made with fresh or frozen peaches.
In a large pitcher, add peaches, sugar, peach vodka, thawed lemon juice, and white zinfandel. Stir well.
- Refrigerate sangria for at least 8 hours or ideally overnight.
Serve sangria with peach slices from the sangria.