Peach Moscato White Peach Sangria Recipe

Prepare puree

Place the peeled, pitted and chopped peach in a blender or small food processor. Add 1 tsp sugar (optional) and 1 tsp fresh lime juice. Purée until completely smooth, about 20–30 seconds. Taste and adjust sweetness with an additional 1/2–1 tsp sugar if desired. Strain through a fine-mesh sieve into a bowl for an extra-smooth texture, pressing solids with the back of a spoon. Chill briefly while you assemble the sangria.

Peel and thinly slice the peaches (and white peaches/nectarines if using). Thinly slice the fresh lime. Place the sliced fruit and mint leaves into a large pitcher. Lightly muddle the fruit with a wooden spoon — just enough to release some juices but not to crush completely (about 6–8 gentle stirs). This releases aroma and encourages infusion.

Add the peach purée to the pitcher with the muddled fruit.

Pour in the peach schnapps, white wine, and fresh lime juice. Stir gently to combine and deglaze any puree stuck to the pitcher.

Add the chilled Moscato and 2 tablespoons simple syrup. Stir gently to combine. Taste and adjust sweetness or acidity: add up to 1 additional tablespoon simple syrup for more sweetness, or 1 tablespoon extra lime juice to brighten.

Cover the pitcher and refrigerate for at least 1 hour, preferably 2–4 hours, to allow flavors to meld. If serving within 30 minutes, add a few ice cubes to the pitcher before serving to chill quickly but be aware ice will dilute over time.

When ready to serve, add 2 cups of ice to the pitcher (or fill individual glasses with ice). Give the sangria a gentle stir to redistribute ingredients.

Ladle or pour into glasses, making sure each glass receives fruit slices. Garnish each glass with a lime slice and a sprig of mint if desired.