White Peach Sangria Recipe

Peach purée (if using fresh peaches)

If you are using fresh peaches rather than store-bought purée: peel (optional), pit and roughly chop 1 large ripe white peach. Place the chopped peach in a blender or food processor with 1 tablespoon of the simple syrup. Pulse until smooth, then strain through a fine mesh sieve if you prefer a silkier texture. Measure 1/2 cup for the recipe and refrigerate any extra.

Thinly slice the remaining peach (or second peach) into 1/8" slices for the sangria. Thinly slice the orange and lemon into rounds or half-moons, removing any seeds. Lightly bruise the mint leaves between your fingers if using to release aroma and set aside.

In a 1.5–2 quart pitcher, combine 1 1/2 cups Chardonnay and 1/4 cup St-Rémy VSOP brandy.

Add 1/2 cup peach purée and 1/2 cup fresh orange juice to the wine and brandy. Whisk or stir energetically until the purée is evenly dispersed into the wine mixture.

Stir in 1 cup old fashioned lemonade and 2 tablespoons simple syrup (more or less to taste). Taste at this stage and adjust sweetness: add up to 1 additional tablespoon syrup if needed.

Add the sliced peaches, 1/2 cup sliced orange, 1/4 cup sliced lemon, and bruised mint leaves to the pitcher. Gently stir to combine so fruit is distributed throughout the liquid.

Cover and refrigerate the sangria for at least 1 hour, preferably 2–4 hours, to allow the flavors to marry and the fruit to macerate. For a lighter alcohol profile, refrigerate up to 4 hours; don't exceed 12 hours to avoid overly soft fruit and bitterness from citrus rinds.

Just before serving, taste and add 2 dashes of peach or Angostura bitters if you want additional depth. Add 3/4 cup chilled lemon-lime soda to the pitcher and gently stir to preserve carbonation.

Fill 4 short wine or rocks glasses with ice (about 1/2 cup ice per glass). Place several pieces of macerated fruit into each glass.

Pour the sangria over the ice and fruit, dividing evenly (about 3/4 cup per glass). Garnish each glass with a mint sprig and a thin peach or orange slice on the rim if desired.

Serve immediately. Leftover sangria (without additional soda) can be refrigerated up to 48 hours; if refrigerated, add fresh soda and ice just before serving.