White Peach Sangria Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated Aug. 30, 2018
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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.

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Recipe Facts

Active: 20 mins
Total: 2 hrs 20 mins
Serves: 6 servings

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Ingredients

  • 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

Directions

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

  3. Serve garnished with a fresh sprig of rosemary if desired.

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