This Peach Rose Sangria recipe is perfect for spring, summer, or even warm fall weather. It uses both peaches and nectarines with just a little bit of sugar, plus grapefruit sparkling water for bubbles. It’s a simple and easy drink option for a crowd!
Rose wine is enjoying a heyday right now, and it’s not hard to see why. It’s great with light foods, with BBQ foods, with just about any foods. Even better when you pair it with fruit, like in this Peach Rose Sangria.
I’ve been serving this recipe at all our summer BBQs and let me tell you, it is always the first thing that runs out. Once I made three batches and we STILL ran out. Now that’s an endorsement. Or I just have friends and family that like wine a little too much.
Needless to say, this recipe is a crowd pleaser for sure, so read on to get some of the details.
The first step for this recipe is to peel and cut up the peaches. You can definitely leave the peel on the peaches, however I like to peel the peaches and then leave the peel on the nectarines to give a little contrast with the fruit in the drink.
How to Peel a Peach
The best way to peel a peach is to make a small slice into the skin with a sharp paring knife (or other sharp knife). I like to use one that is a little curved as it helps make the peeling a bit easier, but it’s not necessary.
Once the skin is cut into, start sliding the knife back and forth between the skin and the flesh of the peach. You can use your thump (and your other hand) to balance the peach on the cutting board while you do this. You will likely get some of the flesh with the skin, but that’s okay, just do your best.
If your peach is good and ripe, sometimes you can pull the skin away (as is shown on the picture on the far right in the first row below). This is great as it leaves all the flesh of the peach alone, but if your peach isn’t quite ripe enough it can take forever.
Once your peach is peeled, you’ll start cutting into it.
How to Cut a Peach
Take your knife and insert it into the peach from top to bottom (see the picture on the far left of the bottom row above). Then move your knife over about a quarter of an inch and make another cut into the peach.
Turn your knife slightly so the handle and blade are parallel to the surface of the cutting board, then slide the knife back and forth a little to cut the peach slice away from the pit. Life the slice out with the knife and do the same all the way around the rest of the peach, discarding the peel and pit.
You can do the same with the nectarine – peeling or not peeling to your liking. Once that’s done, it’s time to add in the other ingredients.
How to Make Peach Rose Sangria
After your fruit is sliced, place it in a pitcher. Pour in the wine, then measure out the peach brandy and sugar (using the appropriate measuring cups for liquid and dry ingredients) and add those to the pitcher as well. Gently stir everything together with a wooden spoon (or other long utensil).
Cover the pitcher either with plastic wrap or a lid (if it has one) and let it sit in the fridge at least overnight. DO NOT SKIP THIS STEP! The sangria will taste slightly bitter if the fruit, sugar, and alcohol don’t have a chance to marinate together for a good while.
Just before you’re ready to serve the sangria, pour in the grapefruit sparkling water and stir gently to incorporate it into the mixture. Then serve!
In need of another drink option? Check out my Sparkling Citrus Mocktail for a Brunch Crowd, which can easily be made into a cocktail by adding a little champagne.
If you try this Peach Rose Sangria recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.
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Recipe for Peach Rose Sangria
Peach Rose Sangria
- 1 bottle rose wine 750 ml
- 5 ounches peach brandy
- 1/8 cup sugar
- 2 large peaches
- 2 large nectarines
- 12 ounces grapefruit sparkling water
- A cutting board
- A paring knife (or other sharp small knife)
- A pitcher
- A corkscrew or wine opener
- A measuring cup (for liquids)
- A measuring cup (for sugar)
- A wooden spoon (for stirring)
- Plastic wrap or a lid for the pitcher
- Peel off the skin of the peaches with the small sharp knife and cutting board.
- Cut the peaches into slices with the knife. First make a cut into the peach from top to bottom, then do the same cut about a quarter inch to the right. Then scoop the knife under the peach flesh to cut it away from the peach. Peach slices can be put on the cutting board or directly into the pitcher. Repeat the process until all of the peach is sliced up. Discard the peels and the pits.
- Once the peaches are all peeled and sliced, wash the nectaries and cut them into slices as well. Leaving the peel on the nectarines gives some contrast to the fruit in the sangria, but you can also peel them if you want to. Place them in the pitcher once they’re all sliced and discard the pits.
- Open the wine bottle with a corkscrew or wine opener (if the bottle has a cork) and pour the contents into the pitcher.
- Measure the peach brandy with a measuring cup and pour that into the pitcher as well.
- Measure the sugar with a measuring cup and also pour that into the pitcher.
- Stir the mixture with a wooden spoon to mix in the sugar. Cover the pitcher with plastic wrap (or put a lid on if the pitcher has a lid) and let sit overnight or up to 36 hours.
- Just before serving, open the sparkling water and pour into the pitcher. Stir gently to combine, then serve.