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Peach Rosé Sangria

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5 from 1 vote

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.

A glass of rose colored sangria and fruit garnished with fresh mint

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?

Peach on a cutting board in front of a teal backdrop

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.

Four photo collage showing how to slice a peach

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.

A large bowl of sliced peaches next to bowls of sliced strawberries and lemons

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.
Four photo collage showing process of making sangria in a pitcher

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!

Rose colored sangria being poured into a clear glass full of ice

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.

Sparkling water being poured into a clear glass of rose colored sangria

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.

Overhead photo of a glass of rose colored sangria

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:


Main dishes


Two glasses of rose colored sangria and fruit garnished with fresh mint

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

A glass of rose colored sangria and fruit garnished with fresh mint

Peach Rosé Sangria

5 from 1 vote
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!
Prep Time 10 minutes
Total Time 4 hours
Servings 4 to 6 servings


  • 2 peaches, thinly sliced
  • 5 strawberries, hulled and sliced
  • 1 lemon, thinly sliced
  • 750 mL dry rosé
  • 4 ounces orange liqueur or brandy, or a mix!
  • 4-8 ounces sparkling water, club soda, tonic water or seltzer
  • Ice and mint leaves for serving


  • In a pitcher, combine all fruit. Top with rosé and liqueur and stir to combine.
  • Place in the fridge for 4 hours or more to let the flavors blend. together.
  • When ready to serve, fill glasses with ice and fill each glass 3/4 full with sangria. Top with sparkling beverage of choice. Garnish with mint leaves and serve immediately. Enjoy responsibly!


Add your sparkling beverage of choice just before serving - if you add it with the rest of the ingredients, it will go flat.
Want more bubbles? Instead of topping each glass with it, you can add to 16 ounces of your bubbles into the pitcher just before serving.
Sangria can be made up to 24 hours in advance. The longer the sangria chills in the fridge, the sweeter the flavor will be - but don't let it sit too long, as the fruit will become mushy.


Calories: 189kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 230mg | Fiber: 1g | Sugar: 12g | Vitamin A: 168IU | Vitamin C: 19mg | Calcium: 22mg | Iron: 1mg
Course Drink
Cuisine American
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