White Peach Sangria

[Photographs: Autumn Giles]

Herbaceous and tart, this is a cocktail drinker's sangria. Rosemary and gin add a layer of herbal complexity against the sweetness of white peaches.

Looking for more sangria recipes? Try these!

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

White Peach Sangria

About This Recipe

Yield:serves 6
Active time:20 minutes
Total time:2 hours 20 minutes


  • 3 ripe white peaches, pitted and cubed
  • 6 tablespoons sugar
  • 1 tablespoon juice from 1 lemon
  • 9 (3-inch) sprigs rosemary, plus more for garnish if desired
  • 3 cups dry white wine
  • 6 ounces London dry gin


  1. 1

    Combine the peaches, sugar, and lemon juice in a large pitcher. Stir to combine and tuck in the sprigs of rosemary. Let sit at room temperature for about 30 minutes for the peaches to release some of their juices.

  2. 2

    Add wine and gin, stir to combine. Cover and refrigerate for 2 hours or up to overnight.

  3. 3

    Serve garnished with a fresh sprig of rosemary if desired.


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