This peach rosé sangria is crisp and perfectly sweetened naturally by peaches, strawberries and lemon.You only need 6 ingredients for this refreshing summer drink!Pair it with a big bowl of pasta salad and watermelon and blackberry mint fruit salad for a delicious summer evening.
You don’t have to live in the southern United States to appreciate peach season. Something about the smell of sweet, ripe peaches is so comforting to me. They’re delicious in pies, cobblers, and even grilled.
I dare you to invite me to a barbecue and tell me you’re serving grilled peaches – I’ll be these awkwardly early, camped out next to the grill until they’re ready.
So if they’re good baked and grilled, why not add that to my drinks as well?
How to ripen peaches quickly
Ready to make your sangria, but your peaches aren’t?
My favorite way to speed up the process is to place them in the microwave for 10 seconds, and then into a paper bag alongside an apple or banana. Fold the top of the paper bag over a few times to loosely seal it. Check it in 24 hours and they should be considerably more ripe!
Wondering why that works? Peaches give off ethylene gas, which is a plant hormone that regulates the fruit’s growth and development. By placing them in a paper bag alongside another fruit that also emits ethylene gas (like apples or bananas), it causes the fruit to ripen faster.
If you have the opposite problem where the peaches are ready to rock but you’re not, place the peaches in the fridge. The cold will generally halt the ripening process – but don’t leave them in there for too long! They can dry out after a while.
How to slice peaches
Peaches have pits in the center which means you can’t slice them down the middle – so to slice a peach, you just want to avoid the center altogether.
Place the peach on a cutting board and cut it into four sections. Make your first slice slightly off center where you can slice through without resistance, then rotate the peach and cut each side the same way.
Once you’ve cut away four sections, discard the center with the put and cut the the remaining sections lengthwise into thin slices.
No additional sweetener needed!
Here’s the thing about me and sangria – I don’t like it super sweet. You’ll likely never see me sweeten my sangrias with simple syrup or honey, because I want to let the fruits do the work for me.
That’s why this peach rosé sangria is perfect for me. It’s perfectly sweetened by the peaches, strawberries and lemon. It’s crisp and refreshing, and it gets better the longer it sits in the fridge.
With that said, don’t put it in the fridge for a week or anything – four hours is plenty of time to allow the flavors to blend together and produce the perfect palate for this summer drink.
How to make sangria
Some of the best things about sangria are that it is super customizable, you don’t have to follow exact measurements for excellent results, and it’s easy to make for a crowd.
That said, there are loose guidelines you should follow for the best results.
Ratio of ingredients
At a high level, I generally keep my ratio 3 parts wine, 2 parts fruit, 1 part liquor, 1 part juice, 2 parts bubbles. But if you want to dig into the quantities, here are some guidelines:
750 mL of wine: We’re using a rosé for this – I prefer dry rosés, but you can certainly use a sweeter one if you prefer.
1-2 cups of sliced fruits: In the case of this recipe, peaches, strawberries and lemon.
4 ounces liquor: For this recipe, I like a mix of orange liqueur and brandy, but you can use one or the other.
4 ounces juice: Optional, but can enhance flavor or sweetness depending on the recipe. I don’t add any to this recipe, but freshly squeezed lemon juice would be good – particularly if you used a sweeter rosé as it would offset the sour flavor of the lemon.
Up to 16 ounces bubbles: Think club soda, sparkling water, seltzer, ginger ale, tonic water. Whatever bubbles float your boat. For this recipe, I like to just top off each glass with a little – so I keep it at around 4 ounces in total.
Stir and chill
After you’ve layered all your ingredients in your pitcher (except for the bubbles – add that just before serving to make sure it doesn’t fall flat), you’ll give it a quick stir and then place it in the fridge to let the flavors develop.
The longer it chills, the more the fruit’s sweetness will shine – that’s part of why I don’t feel the need to add additional sweeteners like simple syrup to my sangrias. Let the fridge and natural sweetness of the fruit do the work for you!
How to serve peach rosé sangria
Fill glasses with ice cubes, then fill 3/4 full with your sangria mixture.
You can use a strainer to hold back the sliced fruit and then spoon it into each glass manually, or you can pour with wild abandon and let the fruit fall where it may.
Top each glass with your bubbles of choice, add a straw, and serve!
I also like to add a mint leaf as garnish because it adds a subtle flavor that complements the rest of the flavors in this sangria beautifully.
What to serve with peach rosé sangria
If you’re mixing up a big batch of this sangria, consider serving it alongside some of these other summer favorites: