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White Peach Sangria

White peach sangria made with dry white wine, peach schnapps, and simple syrup, then chilled with sliced peaches and pear for a pale gold, fruit-flecked glow. Just before serving, it’s topped with sparkling water for a bright, refreshing summer white wine cocktail.
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Prep Time 15 minutes
chilling 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

White wine sangria base
  • 1 bottle (750ml) dry white wine (Pinot Grigio or Sauvignon Blanc) Choose a crisp, dry white wine so the fruit stays bright.
  • 0.5 cup peach schnapps Adds peach flavor without needing to cook anything.
  • 0.25 cup simple syrup Sweetens the mixture evenly before chilling.
  • 3 peaches Use ripe peaches and slice for juicy pieces in every glass.
  • 1 pear Core first, then slice thin so it distributes through the pitcher.
  • 1 lemon Slice with the peel for aromatic citrus slices.
  • 1 orange Slice for colorful wedges throughout the sangria.
  • 0.25 cup fresh mint leaves Add after fruit so the mint stays fresh and fragrant.
  • 2 cup sparkling water Top right before serving to keep it fizzy.

Equipment

  • 1 sheet pan

Method
 

Build the pitcher
  1. Add the dry white wine, peach schnapps, and simple syrup to a large pitcher and stir to combine.
  2. Add the sliced peaches, pear, lemon, and orange slices, then add the fresh mint leaves.
  3. Stir gently, cover, and refrigerate for at least 4 hours or overnight to let the flavors mingle.
Finish and serve
  1. Just before serving, pour in the sparkling water and stir gently so the drink stays lightly carbonated.
  2. Serve over ice in wine glasses, spooning the fruit into each glass so every serving has peach and pear pieces.
  3. Garnish with extra fresh mint and a peach slice on the rim of each glass.

Notes

Pro tip: chill time matters—at least 4 hours helps the fruit release juice into the pale gold wine; store covered in the refrigerator up to 2 days. If you want to reduce sugar, swap the simple syrup for a sugar-free syrup made for cocktails and taste before chilling. Freezing isn’t recommended because fruit texture and sparkling water won’t hold up after thawing.