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Peach Rosé Sangria

Summers call for a refreshing drink, and nothing quite hits the spot like Peach Rosé Sangria. This blend combines crisp rosé with the lush sweetness of peaches, a kick of brandy, and a burst of raspberries. The added fizz of sparkling water makes it an absolute favorite on hot days. It’s chilled to perfection to cool you down and lift your spirits. For a touch of summer in your sip, try making this Peach Rosé Sangria at home.

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peach rose sangria

Peach Rosé Sangria

Prep Time: 15 minutes
No ratings yet
Course: Drinks
Cuisine: Spanish
Keyword: peach, Sangria
Servings: 6
Author: Paul Kushner
Enjoy Peach Rosé Sangria this summer—perfect to cool down and refresh.



  • 1 bottle of 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


  • Mix the Liquids: In a large pitcher, combine the rosé wine, brandy, and peach juice. Stir well to blend the flavors.
  • Add the Fruit: Add the sliced peaches and raspberries to the pitcher. Stir gently to distribute the fruit evenly.
  • Chill: Refrigerate the sangria for at least 2 hours, or up to 4 hours. This allows the flavors to meld together and the fruit to infuse the sangria.
  • Serve: Just before serving, give the sangria a gentle stir. Pour into glasses, making sure to include some fruit in each glass. Top off each glass with a splash of sparkling water for a refreshing fizz.
  • Garnish (Optional): Add a few ice cubes to each glass if desired, or garnish with a sprig of mint or a slice of peach for an extra touch of summer.
Tried this recipe?Leave a comment and let us know how it was!
Peach Rosé Sangria
See also  Floradora
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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