This Peach Rosé Sangria is an easy to make summer cocktail that’s perfect for a party or sipping on the patio on a hot day!
Time for a cocktail! I should have shared the recipe for this Peach Rosé Sangria last week when most of the country was in the middle of a heat wave, including Colorado. We’d been in the 90’s for a couple weeks and by the time the weekend rolled around I was ready for a break. Pretty pathetic coming from the girl that grew up in Arizona. I may be weak in the heat, but I’m a champ in 30 degree temperatures!
I couldn’t even enjoy this sangria outside on the deck when I made it because it was too hot. Oh well, even without those summer vibes of sipping a cocktail out on the deck, it was still delicious.
Sangria is the perfect drink to make for summer entertaining. It’s refreshing, fruity and you don’t have to stand in the kitchen making individual cocktails for everyone. You can even make it the night before and I actually recommend doing that. This will give the fruit time to infuse their flavor into the wine.
Since this is a summer sangria, I can’t think of two better things to use in it than rosé and peaches. Rosé has definitely been having a moment over the last few years and I am fully doing my part to support it.
A lot of people think that rosé is only a sweet wine. This common misconception might come from the popularity of white Zinfandel. Personally, that is way too sweet for me. I prefer my wine to be dry. It can be overwhelming trying to pick out a rosé. There’s almost an entire wall of them where I buy wine. To help narrow things down I’ve included a list of some of my favorites.
Favorite Rosé Brands
Now that you’ve got a few rosés to choose from all that’s left is to make the sangria! All you need are 3 peaches, a half pint of raspberries, brandy or peach brandy, peach juice or nectar and sparkling water. To make the Peach Rosé Sangria, start by adding the sliced peaches and raspberries to a pitcher. Next, pour in the rosé, brandy and peach juice. Give it a stir and that’s all there is to it!
It’s best to refrigerate the sangria for at least an hour or up to overnight. Like I said above, this will give the fruit a chance to infuse into the alcohol. When it’s time to serve the sangria, fill the glasses about half full, then add in some of the boozy peaches and raspberries. Top off each glass with sparkling water and garnish the glass with a sliced peach. Enjoy!
- 1 bottle rosé wine
- 1/4 cup brandy or peach brandy
- 1 cup peach juice or nectar
- 3 peaches, pitted and sliced thin
- 1/2 pint raspberries, washed
- Sparkling water
- Add the sliced peaches and raspberries to a pitcher. Pour the rosé, brandy and peach juice over the fruit. Stir to combine. Refrigerate for at least an hour or longer.
- Pour the sangria along with some of the fruit into glasses. Top with sparkling water and garnish with a fresh peach slice.
Amount Per Serving: Calories: 186Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 19gFiber: 3gSugar: 12gProtein: 1g