Ginger Peach Sangria

Apparently, I am on a sangria kick this summer!

Which is really depressing in a way since I don’t really have anyone to share it with because life is basically cancelled.

Womp womp.

Oh well! That means more for me!

This ginger peach rendition is certainly one I could drink time and time again. It’s the perfect mix of refreshing, sweet, and fruity, and it’s ideal for sipping on a hot day. It features one of my favorite parts of summer: peaches!

I have always loved peach and ginger together. I knew I wanted to come up with a peach sangria this summer, and the more I thought about it, the more I envisioned fresh ginger playing a role. And I’m so glad I came to that conclusion because the flavors here are SO GOOD.

It starts with a fresh ginger simple syrup. All we do is steep some fresh ginger in a water-sugar mixture until it is spiced and fragrant. Cool and strain out the ginger and you’re good to go.

Then! We mix it up with some white wine, brandy, peach nectar, and frozen fruit. I love frozen fruit here because it keeps everything super cold without diluting the mixture too much. I use frozen peaches and strawberries here, but you could use peaches and any other fruit you like. Frozen mango or pineapple would be FANTASTIC here.

Then the hardest part of the recipe happens: we wait. Sangria tastes best if it hangs out in the fridge for a bit before serving. I like to make it at least a half hour ahead of time, but longer is even better. It allows all the flavors to really meld and the fruit to soak up all the boozy flavor.

Just before serving, I like to add more frozen peaches/berries, some fresh peaches, plums, and maybe some cherries if they’re still available, and top it all off with the bubbly stuff. I like a mix of ginger beer (ginger ale works too!) and club soda. It makes it sweet and extra gingery, but not overly sweet that you feel gross after drinking it. The club soda keeps things light and refreshing.

I think one of the reasons I’m so into sangria is the EASE of it all. First, it’s make ahead. Work now, enjoy later. Second, the “work” involved is hardly any at all. You make a simple syrup and then stir everything together in a pitcher. Top off with bubbly just before serving.

Super simple but impressive and yummy!

I’m telling you, this is the sort of summer cocktailing I can get behind. Quick, easy, refreshing, and DELISH.

Ginger Peach Sangria

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• Author: Molly
• Total Time: 15 minutes (plus 30 minutes chill time)
• Yield: 6 servings 1x

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Description

This Ginger Peach Sangria has it all! Sweet summer stone fruit, peach nectar, wine, and a fresh ginger simple syrup for some spicy sweetness. It’s incredibly refreshing and can be made ahead. It checks off all the boxes for easy summer cocktailing!

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Ingredients

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For the Ginger Syrup:

• 1 cup water
• ½ cup sugar
• 1 (3-inch) piece of fresh ginger, peeled and sliced

For the Sangria:

• 1 (10-oz) bag frozen sliced peaches
• 1 (10-oz) bag frozen strawberries
• 1 (750-mL) bottle of dry white wine, chilled (I love pinot grigio for this)
• 1 cup canned peach nectar (look for it in the shelf-stable juice section of the store)
• ½ cup brandy
• 1½ cups ginger beer, chilled (ginger ale also works)
• 1½ cups club soda or sparkling water, chilled

Optional Garnishes:

• Fresh peach or plum slices
• Fresh pitted cherries
• Fresh mint sprigs

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Instructions

For the Ginger Peach Syrup:

1. Combine the water and sugar in a small saucepan and set over medium heat. Bring to a boil and then simmer for a few minutes, stirring occasionally, until the sugar completely dissolves.
2. Add the fresh ginger and simmer for 5 minutes.
3. Remove from the heat and allow the syrup to cool completely to room temperature. The ginger will steep in the hot syrup as it cools and impart amazing flavor. Discard the ginger before using in the sangria.

For the Sangria:

1. To a large pitcher, add half of the frozen fruit, the ginger syrup, wine, peach nectar, and brandy. Stir to combine everything and then place the pitcher in the fridge for about 30 minutes. This allows the flavors to meld and the fruit to sort of marinate.
2. Take the pitcher out of the fridge, add the remaining frozen fruit and the ginger beer and club soda. Stir to combine and then serve! I like this sangria over lots of ice. Garnish with fresh peach and plum slices, cherries, or mint sprigs.

Notes

• This works best if all the ingredients are chilled before mixed together.
• The sangria base can be made up to 8 hours ahead of time. Keep cold until you are ready to serve. The frozen fruit will do double duty and keep the sangria icy cold!

• Prep Time: 15 minutes (plus 30 minutes chill time)
• Category: cocktails