I whipped up a white peach sangria that fizzes with citrus and schnapps and arrives studded with jewel-like fruit slices.

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I’m obsessed with this white sangria because it tastes like summer bottled and slightly wicked. The peach schnapps gives it that sunburnt-sweet kick I can’t ignore, and slices of ripe peaches float like tiny edible sunsets.

I drink it out of a wine glass on the porch, at brunch, alone while pretending I’m sophisticated. But it’s dumb and fun at the same time.

Effortless, bright, a little boozy, and dangerously sip-able. I want it at every weekend and on my table when friends drop by.

Pure, loud fruit. Yes, please.

I reach for it like a reflex, no shame, always.

Ingredients

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Dry white wine, it keeps things light and crisp, makes it feel grown-up.
Peach schnapps, adds sweet peachy warmth and a little boozy hug.
Orange juice, bright citrus punch that keeps it juicy and friendly.
Lemon lime soda, fizzy lift and sweetness, makes it party-ready fast.
Peaches, fresh slices bring soft texture and real, summery flavor.
Orange, thin rounds add color and a zesty, fragrant pop.
Lemon, tart edge that balances sweetness and keeps it lively.
Lime, extra zing that wakes it up and tastes fresh.
Granulated sugar, smooths the edges and sweetens to taste.
Ice, chills everything down so it’s refreshing sip after sip.
Fresh mint sprigs, optional herb note, smells amazing and looks cute.

Ingredient Quantities

1 bottle (750 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)

1/2 cup (120 ml) peach schnapps

1 cup (240 ml) orange juice

12 fl oz (355 ml) lemon lime soda

2 ripe peaches, sliced

1 orange, thinly sliced

1 lemon, thinly sliced

1 lime, thinly sliced

2 to 3 tablespoons granulated sugar

Ice, for serving

Fresh mint sprigs (optional)

How to Make this

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1. Chill the bottle of white wine for at least an hour if you can, cold wine makes the sangria taste fresher and less boozy.

2. Rinse the peaches, orange, lemon and lime. Slice the peaches and thinly slice the citrus fruits, discard any seeds.

3. In a large pitcher, add the sliced peaches and 2 to 3 tablespoons granulated sugar. Use a wooden spoon or muddler to gently press the fruit and sugar together so some juices release, you dont need to pulverize them.

4. Pour in 1/2 cup peach schnapps and 1 cup orange juice, stir to dissolve the sugar and mix with the fruit.

5. Add the full bottle (750 ml) dry white wine to the pitcher, stir everything together and taste. Adjust sugar if you want it sweeter.

6. Refrigerate the mixture for at least 30 minutes to let the flavors meld, longer is better up to 4 hours. If short on time, you can add ice later but chilling first helps keep it from diluting.

7. Just before serving, pour in 12 fl oz (355 ml) lemon lime soda to add fizz and brightness. Stir gently to combine.

8. Fill glasses with ice, add a few pieces of the fruit from the pitcher, ladle the sangria over the ice and garnish with fresh mint sprigs if you like.

9. Leftovers keep well covered in the fridge for up to 2 days, the fruit will soak up booze and become extra flavorful so give it a stir before serving.

Equipment Needed

1. Large pitcher (at least 2 quart)
2. Cutting board
3. Sharp knife for slicing fruit
4. Wooden spoon or muddler to press the peaches and sugar
5. Measuring cups (1/2 cup and 1 cup)
6. Bottle opener or corkscrew
7. Ladle for serving
8. Glasses and ice scoop or tongs

FAQ

Can I make this sangria ahead of time? Yes, definitely. Mix everything except the soda and ice, cover and chill 4 to 24 hours so the fruit flavors meld. Add the soda and ice right before serving so it stays fizzy.

What if I don't have peach schnapps? No problem. Use 1/2 cup of triple sec, peach nectar, or even a splash of peach syrup. The flavor will be a bit different but still tasty.

How sweet should I make it? Start with 2 tablespoons of sugar, taste after it sits for a bit and add up to 3 if you want it sweeter. If your peaches are very ripe you might not need much sugar at all.

Can I make a non alcoholic version? Yes. Use a non alcoholic sparkling white grape juice or sparkling water instead of the wine and keep the soda or use ginger ale. Skip the schnapps or replace with a little peach syrup for flavor.

What fruits work best besides peaches and citrus? Apples, pears, berries, and pineapple all play nice in white sangria. Just cut firmer fruit small so it soaks up the flavors faster.

How long will leftover sangria keep? Stored in the fridge in a covered pitcher it will stay good 2 to 3 days. It may lose some carbonation and the fruit will get softer, but it will still taste fine.

Easy White Sangria Recipe Substitutions and Variations

Wine: Swap the Pinot Grigio for a dry Prosecco or other sparkling white wine if you want bubbles and a lighter feel, or use a crisp Chardonnay for a rounder, fruitier base.
Peach schnapps: Use 1/2 cup peach nectar or blended fresh peach plus 2 tablespoons triple sec for flavor and body without the strong booze taste.
Lemon lime soda: Replace with equal parts club soda and a splash of simple syrup or use ginger ale for a spicier, sweeter fizz.
Granulated sugar: Substitute 2 to 3 tablespoons honey or agave syrup, stir into the juice first so it dissolves easier.

Pro Tips

1. Chill everything you can ahead of time, not just the wine. Cold fruit and glasses help keep it from getting watered down when you add ice, but dont overdo it or the flavors go a bit muted.

2. Muddle the peaches gently but dont mash them to smithereens. You want juices and some texture, not a fruit smoothie. If your peaches arent super ripe, add a little extra sugar or a splash more schnapps to wake it up.

3. Add the soda right before serving and stir very gently so you keep the fizz. If you mix it too much or too early you’ll lose the sparkle and it gets flat fast.

4. Taste as you go and adjust. Start with the lower amount of sugar, then add more if you want it sweeter. Same for schnapps or citrus brightness. Sangria is forgiving so tweak it to your crowd.

Easy White Sangria Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I whipped up a white peach sangria that fizzes with citrus and schnapps and arrives studded with jewel-like fruit slices.

Servings

servings

Calories

194

kcal

Equipment: 1. Large pitcher (at least 2 quart)
2. Cutting board
3. Sharp knife for slicing fruit
4. Wooden spoon or muddler to press the peaches and sugar
5. Measuring cups (1/2 cup and 1 cup)
6. Bottle opener or corkscrew
7. Ladle for serving
8. Glasses and ice scoop or tongs

Ingredients

1 bottle (750 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
1/2 cup (120 ml) peach schnapps
1 cup (240 ml) orange juice
12 fl oz (355 ml) lemon lime soda
2 ripe peaches, sliced
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
2 to 3 tablespoons granulated sugar
Ice, for serving
Fresh mint sprigs (optional)

Directions

Chill the bottle of white wine for at least an hour if you can, cold wine makes the sangria taste fresher and less boozy.
Rinse the peaches, orange, lemon and lime. Slice the peaches and thinly slice the citrus fruits, discard any seeds.
In a large pitcher, add the sliced peaches and 2 to 3 tablespoons granulated sugar. Use a wooden spoon or muddler to gently press the fruit and sugar together so some juices release, you dont need to pulverize them.
Pour in 1/2 cup peach schnapps and 1 cup orange juice, stir to dissolve the sugar and mix with the fruit.
Add the full bottle (750 ml) dry white wine to the pitcher, stir everything together and taste. Adjust sugar if you want it sweeter.
Refrigerate the mixture for at least 30 minutes to let the flavors meld, longer is better up to 4 hours. If short on time, you can add ice later but chilling first helps keep it from diluting.
Just before serving, pour in 12 fl oz (355 ml) lemon lime soda to add fizz and brightness. Stir gently to combine.
Fill glasses with ice, add a few pieces of the fruit from the pitcher, ladle the sangria over the ice and garnish with fresh mint sprigs if you like.
Leftovers keep well covered in the fridge for up to 2 days, the fruit will soak up booze and become extra flavorful so give it a stir before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.