White Peach Sangria

Crisp white wine, sweet summer peaches, and tart raspberries make for a refreshing sangria, perfect for enjoying on a hot summer day.

Prep Time 5

Cook Time 0

Chilling Time 4

Total Time 4 5

Servings

In a large pitcher, combine the wine, peach nectar, peach schnapps (if using), peach slices, lemon slices, and raspberries (if using). Stir to combine. Chill for 3-4 hours.
1 (750 ml) bottle Pinot Grigio or Sauvignon Blanc, ½ cup peach nectar, 2 ounces peach schnapps, 1 large fresh peach, ½ large lemon, 6 ounces fresh raspberries
If you plan to serve all of the sangria right away, stir the sparkling water into the pitcher just before serving. If you do not plan to serve it all immediately, I recommend topping each glass with a bit of the sparkling water instead of adding it to the pitcher.
1 to 2 cups sparkling water
Garnish the glasses with additional slices of fresh peaches as desired.

If you prefer a sweeter sangria, you can either use a bottle of Moscato in place of the Pinot Grigio or Sauvignon Blanc or add a few ounces of simple syrup to the sangria.
Peach nectar can often be found with the speciality bottled fruit juices at the grocery store. I have better luck finding it near the natural/organic foods or in the international foods aisle rather than with the regular bottled juices. If you cannot find peach nectar, you can use peach juice instead.

The sangria can chill for as long as overnight before serving, but keep in mind that the texture of the fresh fruit will change the longer it chills. If you choose to add the raspberries, they can also color the sangria pink if left in longer than a few hours.