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This Peach Grapefruit Sangria tastes like summer in a glass. Fresh fruit, white wine, and sparkling water come together in a pitcher, giving you a crowd-pleasing cocktail everyone at the pool party or barbecue will surely love!
A light and refreshing summer cocktail
Sangria is more than just wine, fruit, and brandy mixed together in a pitcher. It’s a flexible and layered cocktail that’s so much fun to customize! Whether you’re making red wine sangria or white wine sangria, you’re bound to love what you’re sipping on.
This Peach Grapefruit Sangria is the ultimate summer cocktail. Summer peaches and pink grapefruit bejewel every glass while white wine, simple syrup, brandy, and sparkling water round out each sip. You’ll find layers of refreshing citrus, acidity, and just the right amount of sweetness here.
The best part of this sangria recipe is that you can make it days in advance and keep it in the fridge until you’re ready! It’s a big batch cocktail, meaning you’ll have enough for all of your friends at the barbecue or pool party.
What is sangria?
Sangria is a Spanish and Portuguese cocktail made with white or red wine, fruit, herbs, spices, and/or liquor. It all comes together in a pitcher and is left to chill and mingle before it’s ready to drink. Despite what you use to make it, sangria is almost always refreshing and fruity.
Once these 7 ingredients come together, it’s like sunshine in a glass. It’s hard not to be obsessed with these combinations:
Stone fruit is one of my favorite additions to summer sangria recipes and this recipe is no exception. Peaches are the star here, infusing their sweet and juicy flavors into every sip. Go ahead and use the older peaches at the back of your fridge - both ripe and slightly overripe fruit fits in!
While grapefruit can be slightly tart on its own, these flavors are more than welcome once combined with simple syrup and peaches. That tartness is actually necessary for balance and cuts right through the sweetness.
Is the store out of fresh grapefruits? No problem. Replace them with ½ cup of grapefruit juice instead. The Simply Brand is my favorite! Any extras would be more than welcome in a refreshing paloma cocktail.
Honey crisp apples are my favorite to eat and to use in sangria recipes, but any tart and crisp apple will do. Granny Smith apples are one of the best apples to use in sangria because they’re so firm and juicy. They hold their shape and texture well, even after sitting in the cocktail for a few days.
This sweet sugar syrup brings balance. Without it, the cocktail would be too tart and tangy.
To make simple syrup at home, bring a 1:1 mix of white sugar and water up to a simmer. Cook until the sugar dissolves. Let it cool, then use it in cocktails and ice coffee, or bottle it for later.
Dry white wine
Choose a dry or acidic Pinot Grigio, Sauvignon Blanc, or Moscato when shopping for wine. Any of these will pair well with the citrus fruits and won’t make the sangria overly fruity.
There’s no need to break the bank on the bottle you choose either. The flavors and complexities will be hidden under the fruit and other ingredients, so you can get away with a low to mid-priced bottle.
This classic sangria ingredient increases the amount of alcohol in each glass. Brandy isn’t always necessary, so feel free to leave it out if you don’t have a bottle at home.
Topping off the pitcher with sparkling water dilutes the sangria and adds a fun fizz. You can use lemon-lime soda or club soda instead, but I find sparkling water complements the fruity flavors best.
Tips and variations
Customize the flavors and make the very best pitcher of sangria by keeping these tips in mind:
Customize the add-ins
Feel free to add more stone fruit (like plums, nectarines, or cherries), citrus fruits (orange, lime, or lemon wedges), and finish off the sangria with fresh lime juice. Add grapes, strawberries, kiwis, or mango if you want to experiment with the flavors.
Make it in advance
The pitcher of sangria is ready to drink after a minimum of 4 hours, however, it will taste even better when left overnight. If you’re really looking to save some time, make the sangria 3 to 5 days in advance.
To make sangria without alcohol, omit the wine and brandy. Either replace them with white grape juice or top off the sangria with extra sparkling water.
Frequently asked questions
Dry and acidic white wines, like Pinot Grigio, Vermentino, Grenache Blanc, Sauvignon Blanc, or Moscato are best in white wine sangria. Rosé works too!
Each glass of peach sangria should be between 5 to 10 ABV (alcohol by volume). This is about the same, if not lower, than a glass of wine.
This recipe makes 12 servings, which should be enough to fill one large pitcher.
Peach Grapefruit Sangria
- 6 peaches
- 1 grapefruit
- 1 apple
- 1 cup sugar
- 1 cup water
- 1 bottle dry white wine
- 1 cup brandy
- 6 cups club soda
- Roughly chop half of the peaches.
- Place the chopped peaches into a medium pot and add the sugar and water. Over high heat bring to a boil. Stir occasionally until the sugar has completely dissolved, about 2 minutes. Remove from heat and cool completely, about 1 hour 30 minutes.
- While the peach simple syrup cools, slice the remaining peaches, grapefruit, and apple. Place into a large pitcher.
- Add the wine and brandy.
- Once the peach simple syrup is cooled, strain it well and add to the pitcher. Mix well.
- Refrigerate overnight.
- When serving, if the pitcher is large enough, mix in the club soda, or fill each glass halfway with sangria and club soda.