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Peach Sangria

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I love this homemade sangria that my Grandfather taught me to make when I was young wife. He told me he had learn to make when he was working down in Mexico in his younger days. It is easy but it does takes time to cure between steps. We have had mango sangria, peach-mango sangria, or pear-pineapple sangria. You can garnish with blueberries, mint leaves, or fresh peach slices if you would like.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Blend peaches, hot water, brown sugar, and cinnamon in a blender or food processor until smooth. Transfer to a pitcher; stir in dry white wine and triple sec. Cover and chill in refrigerator for at least 4 hours.
  2. Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to remove all the juices. Pour juice into a large pitcher; stir in sparkling white wine.
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Easy, refreshing, and enjoyed by our guests. I only had 3 peaches on hand, but it still tasted great. Not sure why the cheesecloth step is needed. I used Cooks dry champagne instead do sparkling wine. All good!


This sangria is excellent! Very light and refreshing. I followed the recipe exactly, although I think next time I'll add fresh peach slices to the glass.