This refreshing peach sangria is naturally sweetened with peaches, strawberries, lemon, and ros. This delightful summer cocktail just only 6 ingredients! For a lovely summer evening, serve it with a large dish of pasta salad and a watermelon and blackberry mint fruit salad.

It is not necessary to reside in the southern United States to enjoy peach season. Something about the fragrance of luscious, juicy peaches soothes me. They taste great in pies, cobblers, and even grilled.

I defy you to invite me to a BBQ and inform me that you would be offering grilled peaches. I’ll arrive early and camp out next to the grill until they’re ready.

So, since they’re wonderful baked and grilled, why not include them into my drinks?

How to ripen peaches quickly

You’re ready to create sangria, but your peaches aren’t?

My favorite approach to speed up the procedure is to microwave them for 10 seconds before placing them in a paper bag with an apple or banana. Fold the top of the paper bag over several times to seal it loosely. After 24 hours, they should be much more ripe!

Do you know why that works? Peaches emit ethylene gas, a plant hormone that governs the growth and development of the fruit. By putting them in a paper bag with another fruit that generates ethylene gas (such as apples or bananas), the fruit ripens quicker.

Place the peaches in the fridge if you have the reverse scenario, where the peaches are ready to rock but you are not. The cold will usually stop the ripening process, but don’t keep them in there too long! They will eventually dry up.

How to slice peaches

Peaches contain pits in the center, so you can’t cut them along the middle. To slice a peach, simply avoid the core entirely.

On a chopping board, cut the peach into four quarters. Cut the first slice slightly off center so that you may cut through without resistance, then rotate the peach and cut each side the same manner.

After removing four portions, remove the center with the putty knife and cut the remaining sections lengthwise into thin slices.

No additional sweetener needed for peach sangria!

Here’s the deal with me and sangria: I don’t like it too sweet. I seldom add simple syrup or honey to sweeten my sangrias since I want to let the fruits do the job.

That’s why this peach ros sangria is ideal. The peaches, strawberries, and lemon provide just the right amount of sweetness. It’s crisp and refreshing, and it improves with time in the fridge.

That being said, don’t leave it in the fridge for a week or something; four hours is plenty of time for the flavors to combine and make the right palate for this summer cocktail.

How to make sangria

Some of the nicest aspects about sangria are that it is a very customizable beverage, that it does not need precise measures for outstanding results, and that it is simple to create for a large group.

Nonetheless, there are certain general principles you should follow for the greatest outcomes. Continue reading!

Ratio of ingredients

In general, I maintain my ratio at 3 parts wine, 2 parts fruit, 1 part liquor, 1 part juice, and 2 parts bubbles. Nonetheless, if you want to go into the numbers, here are some guidelines:

• 750 mL bottle of wine: I use dry ross for this, but you can easily use a sweeter one if you wish. Don’t have any ros? Replace the Riesling with a dry white wine.
• 1-2 cups sliced fruits: In this example, peaches, strawberries, and lemon.
• 4 ounces liquor: I prefer to use a combination of orange liqueur and brandy in this recipe, but you may use either.
• 4 ounces juice: Optional, but depending on the recipe, might add taste or sweetness. I don’t use it in this dish, but freshly squeezed lemon juice would be delicious, especially if you used a sweeter ros to balance out the sour taste of the lemon.
• Up to 16 ounces of bubbles: club soda, sparkling water, seltzer, ginger ale, or tonic water are all OK. Whatever bubbles make you happy. With this recipe, I just top up each glass with a bit, keeping it at roughly 4 ounces total.

Stir and chill

When you’ve piled all of your ingredients in your pitcher (except for the bubbles, which you’ll add right before serving to prevent it from falling flat), give it a quick toss and set it in the fridge to allow the flavors develop.

The longer it chills, the more the sweetness of the fruit comes through, which is why I don’t feel the need to add extra sweeteners like simple syrup to my sangrias. Let the refrigerator and the natural sweetness of the fruit to do the job for you!

How to serve peach rosé sangria

Fill 4 glasses halfway with your sangria mixture. Fill three glasses halfway with ice cubes.

You may strain the sliced fruit and gently spoon it into each glass, or you can pour with recklessness and let the fruit fall where it may.

Fill each glass with your preferred bubbles, add a straw, and serve!

I also prefer to garnish with a mint leaf since it offers a delicate taste that fits the other ingredients in this sangria well.

What to serve with peach rosé sangria

If you make a large quantity of this sangria, serve it with any of these other summertime favorites:

Appetizers

• Ruby Tuesday Pasta Salad Duplicate
• Salad with Creamy Shrimp Pasta
• Salad with Zesty Shrimp Pasta
• Salad with Watermelon, Blackberries, and Mint

Main dishes

• Spaghetti with Summer Vegetables
• Rolls of Lobster
• Salad with strawberries, avocado, spinach, and steak
• Tortellini with Lobster Scampi

Desserts

• Peaches grilled
• Shortcakes with strawberries
• Tart of Fresh Fruit with Lemon Mascarpone Cream
• Pie with Key Lime