Sparkling Peach Sangria

This sparkling peach sangria starts with grilled peaches for a smoky-sweet edge you won’t get from raw fruit, gets infused into a Pinot Grigio base, then finishes with a pour of chilled brut champagne right before serving. The perfect pitcher cocktail for summer BBQs, brunch, and back-porch happy hours.

About This Sparkling Peach Sangria Recipe

Cooking and baking with fresh peaches is basically my entire personality this time of year. Living in Colorado has its perks once Palisade peaches show up everywhere, because I truly cannot get enough of them. There’s nothing that screams summer more than biting into a ripe peach and having the juice run down your hands.

That always takes me back to being a kid. I can still see myself running around the neighborhood with the other kids until we were called in for a snack. There would be a pile of yellow peaches waiting. Within minutes my hands were sticky, and I didn’t care at all. That’s still the kind of peach flavor I want every summer.

Grilling peaches didn’t come into my life until adulthood, which feels like a missed opportunity. Once they hit a hot grill, the cut sides caramelize and get a little char while becoming even juicier. What makes this grilled peach sangria so good is that the flavor carries straight into the white wine. Raw peaches are great, but they don’t bring that same deep, smoky sweetness.

That’s why this Sparkling Peach Sangria is one of my favorite end-of-summer drinks. The grilled fruit gives big peach flavor, the char balances the sweetness, and dry brut champagne keeps everything crisp and bubbly. Just don’t add the champagne until you’re ready to serve. Chill the peaches, Pinot Grigio, peach schnapps, simple syrup, and lemon first. Then finish with champagne right before pouring so it stays fizzy. It’s perfect for back-porch evenings, brunch, BBQs, or any day that needs a little happy hour.

ingredients

Fresh peaches. Use ripe but still firm yellow peaches so they can stand up to the grill without falling apart. You can leave the skin on, and if your peaches are especially large, simply cut them into evenly sized pieces before grilling.

Pinot Grigio. Choose a dry, crisp white wine that you would happily drink on its own. Sauvignon Blanc is another good dry option if that’s what you have, while Moscato will make the finished sangria significantly sweeter.

Simple syrup. Store-bought simple syrup works just fine, or make your own with equal parts sugar and water. Since the sweetness of fresh peaches can vary quite a bit, taste the base before adding more syrup.

Peach schnapps. Peach schnapps adds another layer of peach flavor plus a little extra alcohol and sweetness. DeKuyper is the most widely available brand and works great. If you want a more floral version, elderflower liqueur (like St-Germain) is a good swap.

Lemon juice. Freshly squeezed lemon juice gives the cocktail the brightest flavor. If you’re in a pinch and need bottled lemon juice, you’ll generally find it in the juice aisle, but I recommend fresh when possible.

Brut champagne. Use chilled brut champagne to keep this Sparkling Peach Sangria crisp instead of overly sweet. Dry Prosecco is an easy substitute and brings the same bubbly finish to the large pitcher.

this recipe’s must-haves 

If you have access to an outdoor grill, this is an excellent excuse to fire it up. I originally made these peaches on a Weber Original Kettle Premium Charcoal Grill, and that little bit of smoky char is so good with ripe peaches. You’ll also want sturdy tongs so you can get the fruit on and off the heat without mangling it.

No outdoor grill? You’re still making sangria. A Lodge Cast Iron Square Grill Pan works right on the stovetop. Give the pan plenty of time to get hot before adding the peaches so the cut sides caramelize instead of turning soft without getting those lovely grill marks.

You’ll also need a sharp knife for cubing the peaches after they’ve cooled and a large pitcher with plenty of room for all the ingredients, fruit, white wine, and champagne. If you’re serving this Sparkling Peach Sangria for a party, a glass beverage dispenser is another fun option for putting the whole batch out on the patio.

How to Make Sparkling Peach Sangria (Step-by-Step)

Grill

Heat your grill or grill pan until it’s properly hot. Add the peach pieces, cut side down, and let them sit without moving them for about 2 to 3 minutes, until you get real grill marks and caramelization. Remove them from the heat.

Cube

Once the peaches are cool enough to handle, cube them. Letting them cool first keeps them from falling apart and helps them hold their shape once they’re in the pitcher.

Combine

In a large pitcher, add the grilled peaches, Pinot Grigio, simple syrup, peach schnapps, and lemon juice. Stir everything together until it’s combined.

Chill

Refrigerate the mixture for at least one hour so the peach flavor has time to infuse into the wine. Longer is better if you have the time.

Serve

When you’re ready to serve, pour in the chilled brut champagne and stir gently. Serve right away, over ice if you’d like.

Sparkling Peach Sangria Variations

Swap the Pinot Grigio for a dry rosé for a blush version, or try Sauvignon Blanc or Moscato if that’s what you’ve got open. Nectarines or white peaches make a nice stand-in for classic yellow peaches. A white peach sangria turns out a little softer and more floral either way.

Toss in strawberries, plums, sliced apples, grapes, or blueberries along with the peaches for extra fresh fruit and color. Fresh mint, basil, or thyme stirred in while it chills adds an herby note that plays well against the sweetness. Just pull the sprigs before serving.

Elderflower liqueur, vodka, or a splash of rum can stand in for the peach schnapps if you want a different kick. To make it non-alcoholic, skip the wine and schnapps and muddle grilled peaches into lemonade, then top with club soda, seltzer water, or a lemon lime soda like Sprite; instead of champagne, peach juice from the juice aisle works too if fresh peaches aren’t in season.

More peach cocktails to try: Peach Margarita I Peach Vodka Cocktail I Bourbon Peach Smash I Sparkling Peach Vodka Lemonade.

faqs

Can I make this sangria ahead of time?

Yes, the grilled peaches, Pinot Grigio, simple syrup, schnapps, and lemon juice can be made up to 24 hours ahead and kept in the fridge. Just hold off on the champagne until right before you’re ready to serve.

Why does my sangria taste flat?

This almost always comes down to timing. If the champagne goes in too early, it loses its fizz by the time you’re pouring glasses, so add it at the very last minute instead.

What’s the best champagne to use for this?

A dry brut champagne or prosecco is the way to go. Anything labeled sweet or demi-sec will push this sangria past festive and into dessert territory, since the schnapps and simple syrup are already adding plenty of sugar.

How much alcohol is in this sangria?

It’s on the lighter side as far as pitcher cocktails go, since it’s built on a bottle of wine and champagne rather than hard liquor. If you want to cut the alcohol content down even further for a crowd, stretch it with more club soda or seltzer water, or make the non-alcoholic version with lemonade instead of wine.

How long does sparkling peach sangria last?

The sangria base (everything except the champagne) keeps in the fridge for up to 24 hours. Once you add the champagne, drink it within a few hours for the best fizz. Leftovers with champagne already added will lose their bubbles overnight, so plan to finish the pitcher the same day you pour the champagne in.

Can I use frozen peaches instead of fresh?

Fresh peaches are better because they grill beautifully and hold their shape in the pitcher. If fresh aren’t in season, thaw frozen peach slices completely, pat them dry, and skip the grilling step entirely (they’ll be too soft to grill). The flavor won’t be quite as deep without the char, but the sangria will still be delicious.

Need more drinks inspiration? Check out my booze recipes page!

what to serve with this sangria

For an easy summer gathering or brunch, pair this sangria with a summer charcuterie board loaded with stone fruits, creamy brie, and honey. It’s an easy option when you want something guests can graze on while sipping sangria outside.

If you’re firing up the grill anyway, make a grilled whole chicken or Bangin’ Grilled Shrimp to go with the pitcher. Both fit right into summer BBQs, and the smoky grilled flavors work especially well with the caramelized peaches in this cocktail.

You can carry the peach theme through dessert with Grilled Peach Cobbler or a rustic Peach and Blueberry Galette. Add a few extra fresh peach slices or berries alongside dessert if you have leftover fruit.

For something lighter to start, Tomato Peach Bruschetta keeps those seasonal flavors going, while Caprese Bruschetta gives you a simple savory pairing. This really is the kind of summer cocktail that can move from brunch to backyard dinner without much effort.

How to Store Sparkling Peach Sangria

Make ahead: The sangria base (grilled peaches, Pinot Grigio, simple syrup, peach schnapps, and lemon juice) can be made up to 24 hours ahead and kept in the fridge. The longer it sits, the more the peach flavor infuses into the wine.

Add champagne last: Always add the chilled champagne right before serving. Adding it too early means flat sangria by the time you’re pouring glasses.

Leftovers: If you have leftover sangria after adding the champagne, drink it within a few hours for the best bubbles. It will keep in the fridge overnight but the champagne will lose most of its fizz.

Grilled peaches: If you grill extra peaches, store them in an airtight container in the fridge for up to 3 days. Use them for future sangria batches, on top of ice cream, or as a topping for grilled chicken or pork.

More Sangria Recipes

If you’re on a sangria kick, this Sake Sangria is worth a try next. It swaps the usual wine base for sake and leans into a completely different flavor profile while still keeping that pitcher-drink ease. 

My White Sangria is the closest cousin to this recipe, built on the same dry white wine base but without the grilling step, so it’s a good option when you want something quicker. 

And for something with more heat and depth, the Chile Beer Sangria trades wine for beer and adds a spicy kick that’s a nice change of pace from the fruitier sangrias on the site.

Finally, if you make this sparkling peach sangria recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

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