White Peach Sangria

49 Ratings
Recipe courtesy ofBobby Flay

Total: 25 min Prep: 25 min

Yield: 4 to 6 servings

Level: Easy



  • 1 bottle white wine (Spanish table wine)
  • 3 ounces brandy
  • 2 ounces triple sec
  • 1 cup orange juice
  • 1 cup pineapple juice
  • 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled
  • 3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
  • Fresh peaches, oranges, and apples sliced


  • Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

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Cook's Note

Leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month.

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49 Ratings

Erin Peters
This is the best sangria ever. It definitely gets better after sitting overnight with the fruit so don't rush it if you have time. I used a sauvignon blanc for the wine - not too dry and not too sweet. See All Reviews Post Review

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