Food & Cooking Recipes Drink Recipes Peach Sangria With Prosecco 4.1 (154) This summery sangria is perfect for a crowd. Close Prep Time: 10 mins Total Time: 1 hr 10 mins Servings: 8 Yield: 2 quarts Jump to recipe Our peach sangria recipe celebrates summer stone fruit by combining peaches, nectarines, and apricots with peach brandy and peach nectar. Topped with bubbly prosecco, it makes for a fun and festive summer cocktail that's perfect for cookouts, showers, and other warm-weather celebrations. Making it couldn't be easier: Simply pit and slice the fruit, then add it to a pitcher with the brandy to let the flavors meld in the fridge for at least an hour. Just before serving, stir in the sparkling wine and peach nectar. For a sweeter sip, you can add a touch of super-fine sugar (it'll dissolve better in cold liquid than granulated sugar). Serve it nice and cold, garnished with more fruit or fresh herbs like basil and mint, if desired. Summer Sangria What Is Sangria? Sangria is a wine-based drink that is said to have originated nearly 2,000 years ago when the Romans conquered Spain. It continues to be an incredibly popular beverage in Spain and Portugal as well as in other countries around the world. It first touched down in the United States when it was served at the 1964 World's Fair in New York City. Sangria is traditionally made with red wine, but you can also find it made with white wine, rosé, and sparkling wine like cava and prosecco, as featured in this recipe. It contains sliced fruit (often oranges, lemons, and apples) and is typically kicked up with a spirit such as brandy. It is sometimes sweetened with sugar or honey and can be finished with soda or fruit juice, depending on the recipe. How to Pit and Slice Stone Fruit To easily prep the stone fruit for this recipe, use a paring knife to cut each piece of fruit along the seam, then twist the halves in opposite directions to pull them apart. Use your fingers or the tip of a paring knife to pry out the pit, then cut each half into several wedges. How to Make Peach Sangria Ahead of Time This recipe requires at least one hour of chilling time before finishing it with the peach nectar and prosecco, but you can combine the fruit and brandy in a pitcher and refrigerate it for up to six hours before serving. The chilling time allows the fruit and brandy to mingle and meld, which will result in the most flavorful finished product. Tip To ensure your sangria is nice and cold for serving, be sure to chill the prosecco and peach nectar thoroughly before adding them to the fruit-brandy mixture. Directions Combine brandy and fruit; chill at least one hour: In a pitcher, combine peaches, nectarines, and apricots, all pitted and cut into wedges. Stir in peach brandy; let sit at least 1 hour. Stir in remaining ingredients and serve cold: Stir in prosecco and peach nectar. Add superfine sugar, if desired. Serve chilled. 3 Variations Other sparkling wine: You can swap in a sparkling rosé wine for the prosecco, if desired. Different fruit: If you can't find all three varieties of fruit, feel free to use just one or two (choose whatever looks the best and ripest when shopping). Summery garnish: For an extra touch of summer, top each glass with a toothpick skewered with a slice or two of stone fruit, or add a spring of basil or mint. More Sangria Recipes to Try: Classic Sangria Strawberry-Rhubarb Sangria Rosé Sangria With Nectarines and Strawberries Easy White Sangria Boozy Red Sangria Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.