Berry Peach Sangria Is the Summer Sip You’ll Make on Repeat

Last Updated on December 4, 2025 by Heather Wibbels

Perfect for hot afternoons — bright, peachy, refreshing, and dangerously easy to pour.

Quick Summary

This peach-forward summer sangria layers crisp Sauvignon Blanc with ripe peaches, raspberry liqueur, lemon, and mint for a pitcher that drinks like a breeze on a brutally hot day. Peach syrup provides lush fruit sweetness, raspberries add tart berry snap, and the citrus keeps the whole thing clean and lifted. A splash of Ale-8-One at the end adds gentle bubbles and a ginger-citrus spark. It’s the pitcher that empties before the ice melts.

Why This Berry Peach Sangria Works

The balance here is intentional. Sauvignon Blanc delivers crisp acidity, citrus, and minerality that hold the sweeter elements in line. Peach syrup adds a slight sweetness without tipping into dessert territory. Raspberry liqueur increases depth, and the fresh raspberries reinforce those berry notes while giving the sangria a subtle pink glow.

Lemon slices provide the structure make the sangria taste refreshing rather than sugary as it rests overnight. Mint gives the drink an herbal, fresh aroma — but it’s best added as a garnish at the last moment so it stays vibrant.

The Ale-8-One addition at serving is what gives this sangria a little edge. Its light ginger spice and citrus lift make the pitcher livelier without turning it into a soda-based drink. It enhances the wine’s brightness instead of masking it.

What You’ll Need

Here’s what you’ll need to put this recipe together – in addition to a sealed container or picture to let the sangria rest before serving.

• Sauvignon Blanc
• Peach syrup
• Raspberry liqueur
• Fresh peaches
• Fresh raspberries
• Lemon slices
• Fresh mint
• Ale-8-One soda

How the Flavor Evolves

Before you mix your batch, it helps to understand the why behind the chill time. Sangria is an infusion, not a cocktail you build a la minute. As the pitcher rests, the peaches release juice, the raspberries soften, and the lemon infuses acidity into the wine. Everything integrates and deepens.

A sangria made fresh is fine — a sangria made yesterday is fantastic. Let time do the work.

Tips & Tricks for Summer Sangria

Here are a few small adjustments that consistently produce brighter, better-tasting sangria. These are the details that separate a good batch from a great one.

• Slice or gently crush half the berries to speed infusion.
• Remove citrus after the first day to avoid bitterness from the pith.
• Add herbs only at serving, or at most an hour before serving. They wilt and lose aroma in the pitcher.
• Taste before chilling and again after resting; adjust only just before service.
• Use wine you like drinking on its own. A great sangria recipe can’t hide a bad bottle.

Variations to Try

If you love the base recipe but want to shift the profile, here are a few easy twists that stay true to the drink’s structure while adding new dimensions.

• Sweeter: Add more peach syrup or thoroughly muddle a handful of raspberries.
• Drier: Add a splash of lemon juice or an extra pour of Sauvignon Blanc.
• Herbal: Swap mint for basil or citrus thyme for a softer, savory-fruit combination.
• Berry-forward: Add more raspberry liqueur or other fresh berries like strawberry, blueberry or blackberry.
• Blackberry riff: replace raspberries with blackberries, and replace raspberry liqueur with blackberry whiskey.

Each of these tweaks moves the sangria in a new direction without compromising its refreshing character.

Other Sangrias To Try

• White Winter Sangria

Berry Peach Sangria Recipe

Heather Wibbels

This peach-forward summer sangria layers crisp Sauvignon Blanc with ripe peaches, raspberry liqueur, lemon, and mint for a pitcher that drinks like a breeze on a hot day.

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Ingredients

  

• 1 bottle Sauvignon Blanc
• ¼ cup peach syrup** Real Exotics Peach Purée syrup works
• 2 oz raspberry liqueur such as Chambord
• 2 peaches, sliced
• 1 cup raspberries
• 1 lemon, thinly sliced
• Fresh mint
• 1 bottle Ale-8-One soda

Instructions

 

• Add wine, peach syrup, raspberry liqueur, sliced peaches, raspberries, lemon, and a few fresh mint leaves to a large pitcher.
• Stir gently and taste; adjust sweetness or acidity if needed.
• Cover and refrigerate at least 12 hours, ideally 24.
• Remove wilted mint before serving. Refresh with fresh mint leaves before serving.
• Add Ale-8-One just before serving to preserve carbonation.
• Spoon infused fruit into an ice-filled wine glass and top with sangria.

Notes

Peach Simple Syrup

• 2 cups sliced, peeled peaches
• 2 cups sugar

Add sugar to sliced peaches in a re-sealable Ziploc bag and muddle lightly with fingers. Set in fridge overnight. The next morning combine as much of the peach juice as you can with the sugar and strain into a clean glass jar to store in the fridge.

Tried this recipe?Let us know how it was!