Can I make this sangria with frozen peaches?

Yes, frozen peaches work well in a pinch! They'll actually help keep your sangria cold. Thaw them partially before making the puree, and you might need to reduce the added water slightly since frozen fruit releases more liquid.

How far in advance can I make this sangria?

This sangria can be prepared up to 24 hours in advance. In fact, making it at least 4 hours ahead allows the flavors to develop beautifully. Just don't add the watermelon ice cubes until right before serving.

Is there a non-alcoholic version I can make?

Absolutely! Replace the wine with white grape juice or a peach-flavored sparkling water. Substitute the liqueurs with peach nectar and a splash of orange juice. Add a few drops of almond extract to mimic some of the complexity the brandy would provide.

My peaches aren't very sweet. Should I add more sugar?

Taste your fruit first. If it's not naturally sweet, you can increase the sugar to 1.5-2 tablespoons. Another option is to add a splash of honey or agave syrup, which complement the stone fruit flavors nicely.

White Peach Sangria Recipe

Description

This White Peach Sangria is a refreshing summer drink made with pureed peaches and nectarines, citrusy lime, apricot brandy, and triple sec, all combined with crisp chenin blanc. The sangria is both fruity and elegant—perfect for serving at gatherings and outdoor parties.

Ingredients

Units Scale

Fruit Puree

3 nectarines
3 peaches
1 cup cold water

Other Sangria Ingredients

2 remaining peaches, diced
1 lime, thinly sliced
1 tbsp sugar
2 (750 ml) bottles chenin blanc, chilled
1/2 cup apricot brandy
1/4 cup triple sec

Optional Garnish

Watermelon balls (made with a melon baller and frozen, optional for serving)

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Instructions

Boil Fruit – Bring a large pot of water to boil. Add the nectarines and 3 of the peaches. Boil for 2-3 minutes, or until their skins start to peel off easily.
Peel & Slice – Remove the boiled fruit from the water and place in an ice bath to cool. Once cool, remove from the ice bath and peel off the skins. Slice the fruit and remove the pits.
Puree the Fruit – Place the peeled, pitted peaches and nectarines in a blender or food processor with 1 cup of cold water. Puree until smooth.
Prepare Pitcher – In a large pitcher or punch bowl, add the sliced lime and sugar. Muddle them together to release the lime’s oils and dissolve the sugar.
Combine Ingredients – Pour in the chilled chenin blanc, apricot brandy, triple sec, and the peach-nectarine puree into the pitcher. Stir well to combine.
Add Fruit – Dice the remaining 2 peaches and add them to the pitcher for extra flavor and texture.
Chill – Place the sangria in the refrigerator for at least 30 minutes, or until you are ready to serve. This allows the flavors to blend and the drink to chill nicely.
Optional: Prepare Watermelon Balls – For a special touch, use a melon baller to scoop balls from fresh watermelon and freeze them. Use these frozen watermelon balls as a fun, fruity alternative to ice cubes when serving the sangria.

Notes

If chenin blanc is unavailable, sauvignon blanc can be used as a substitute.
Frozen watermelon balls add a nice presentation and help keep the sangria chilled without dilution.
Sangria can be made a few hours ahead to allow flavors to meld.
Use ripe, sweet peaches and nectarines for best flavor.

Nutrition

Serving Size: 1 (12 oz) glass
Calories: 370
Sugar: 21g
Sodium: 1mg
Fat: 1g
Saturated Fat: 1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg