This sparkling rosé peach and raspberry sangria cocktail is the perfect way to unwind on a summer weekend! Bubbly rosé gets spruced up with sweet peaches, tart raspberries, and a hint of peach schnapps for an extra fruity twist. This is one cocktail recipe you will want to have on hand all summer!
Why This Recipe Works
The wine choice is customizable! I went for one of my favourite sparkling rosé wines, but you can use whichever one you absolutely love and have on hand at home. No need to go out of your way to purchase a specific variety!
You can use frozen fruit! You do not have to use fresh fruit if you don't have it on hand, or it is out of season. Frozen fruit works perfectly for this sangria recipe, too!
Perfect for entertaining! This sangria recipe is perfect for entertaining, as it comes together in a pitcher, and gets iced in individual glasses. No watered down sangria, here!
- Sparkling rosé: Rosé is a variety of red wine, that is less fermented than standard red wine. I like to use sparkling wine for this sangria recipe, as the the carbonation from the wine and ginger ale add a bright element to this recipe.
- Ginger ale: Ginger ale is the sweet element to this sangria. It adds extra carbonation, sweetness, and a little hint of spice that you know and love from ginger ale.
- Peach schnapps: Peach schnapps is essentially peach flavoured liqueur. The flavour is extremely concentrated, so be mindful of how much you add!
- Fresh fruit: I recommend thinly slicing the peaches, and keeping the raspberries whole, for a nicer presentation in the glasses. If you have leftover peaches from making this sangria, a peach cobbler pound cake is the perfect way to use them up!
A full list of ingredients with measurements is located on the recipe card, below.
Prep Work Before Cooking
Collecting all your ingredients - This will make preparation so much easier. Gather all the spices you will need, and keep them nearby.
Wash, pit and slice the peaches - Cut the peaches in half, remove the pit, and slice the peaches thinly.
Add the rosé, ginger ale, peach schnapps and half of the fresh fruit to a large pitcher. Stir gently using a long spoon, giving it a quick swish without flattening the carbonation,
Split the remaining fresh fruit among the wine glasses. Top with 3-4 ice cubes when you are ready to serve.
Pour the sangria over the ice and fruit, and serve!
For a fancy twist, you can freeze raspberries or smaller pieces of peaches into the ice cubes. This will add an extra visual element to the cocktail, if you are entertaining!
- Sparkling rosé: Feel free to use regular rosé, prosecco, or even white wine if you prefer it.
- Ginger ale: If you prefer a less sweet sangria, use seltzer water or club soda instead of ginger ale.
- Melon: Using a melon baller, add cantaloupe and honeydew to the sangria instead of peaches!
- Red wine: If you red wine sangria, this recipe will work perfectly with red wine too!
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Large pitcher
If you have the time, soaking the fruit in the sangria will only make the flavours meld better. This step is optional, however.
It is not necessary to let this sangria recipe sit overnight, as it is a sparkling and carbonated recipe. If you are making a regular sangria with white or red wine, you can let the sangria sit for up to eight
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Sparkling Rosé Peach & Raspberry Sangria
- 750 mL Sparkling rosé
- ¾ cup Peach schnapps
- 500 mL Ginger ale
- 1 pint Raspberries
- 4 Peaches pitted, thinly sliced
- Mix: Add the rosé, ginger ale, peach schnapps and half of the fresh fruit to a large pitcher. Stir gently using a long spoon, giving it a quick swish without flattening the carbonation,750 mL Sparkling rosé, ¾ cup Peach schnapps, 500 mL Ginger ale, 1 pint Raspberries, 4 Peaches
- Prep glasses: Split the remaining fresh fruit among the wine glasses. Top with 3-4 ice cubes when you are ready to serve.
- Serve: Pour the sangria over the ice and fruit, and serve!
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