Peach Sangria Recipe

Slice peaches

Wash the peaches, remove the pits, and thinly slice into crescents (about 1/4-inch thick). If you prefer smaller pieces, cut slices in half.

Prepare pineapple and lemon

Cut fresh pineapple into 1/2-inch chunks (or drain canned chunks). Thinly slice half a lemon into rounds and then halve the rounds if desired for easier sipping.

Place the sliced peaches, pineapple chunks, and lemon slices into a large pitcher or bowl that will hold at least 2 liters.

Pour 3 cups of chilled pinot grigio into the pitcher over the fruit.

Add 1 cup peach schnapps to the wine and fruit. Stir gently to combine so the schnapps begins to macerate the fruit.

Add 1 cup chilled pineapple juice. Stir again to incorporate. Taste the mixture for sweetness.

If you want a sweeter sangria, add up to 2 tablespoons of simple syrup and stir until dissolved. Adjust to taste.

Cover the pitcher and refrigerate for at least 1 hour, ideally 2–4 hours. This allows the fruit to infuse the wine and schnapps. For best flavor, let it sit up to 6 hours but no longer than 24 hours to avoid overly soft fruit.

Just before serving, add 1 cup chilled club soda or sparkling water if you prefer a lightly fizzy sangria. Stir gently to combine.

Add ice to the pitcher (or to individual glasses) to keep the sangria cold. If adding to the pitcher, do so right before serving to avoid diluting the whole batch.

Pour sangria into glasses, making sure each pour contains some fruit. Garnish each glass with a sprig of fresh mint and an extra peach slice or pineapple chunk if desired.