It’s Labor Day weekend, and for a little longer, it’s still peach season. All the more reason to take advantage now, and you won’t find a better use for local peaches than my Sparkling Peach Sangria.
Fillenwarths Resort; lake view; photo credit to Fillenwarths
After we graduated high school, my friends and I took summer jobs at Fillenwarth’s Resort on Lake Okoboji. It was a blast, and every weekend staff had to attend a party for the guests. The primary driver of the get-togethers? Trashcans of Sangria. I thought it was amazing!
About Sparkling Peach Sangria:
My tastes have improved; there’s not a trashcan in sight. To this day, though, I still have a soft spot for Sangria. I’m also a sucker for drama, and I don’t think I missed the mark with these pitchers.
The Sangria is fabulous, with fresh (or store-bought) peach nectar, peach schnapps to drive the flavor home, wine, bubbles, and an overabundance of fabulous fruit! Peaches, though, are the star of the show.
Sparkling Peach Sangria
Making Sparkling Peach Sangria:
With a little planning, it’s easy to toss the Sangria together.
Mix the base of Peach nectar, simple syrup, and peach schnapps ahead of time and refrigerate. If multiple pitchers are needed, store the base for each in a big canning jar or any handy container.
Refrigerate the wine, and if there’s enough room, whichever bubbly item you’re using; choose Prepare the fruit; check your ice.
To serve, add the base, ice, fruit, and wine to the pitcher. Put a little ice and a few pieces of fruit in each glass. When pouring the Sangria, leave room in the glasses so they can be topped with one of the bubbly options (see the recipe).
As the pitcher empties, refill with the base, wine, and more ice. Most of the fruit stays behind in the pitcher, so no need to replenish. Think ahead: save any empty bottles in case of leftovers.
What Fruit Goes in Sangria? Plus a Few Notes on Fruit:
If the budget doesn’t allow extravagance, no one has to know. Peaches are a must, but less expensive, sale-priced fruits can be used for the rest, or the types of fruit and/or amounts can be cut back. Use at least one fruit of a contrasting color for the most attractive Sangria.
I play it loose by choosing what’s easily available at a reasonable price. The best fruits are the softer ones: strawberries, blueberries (mine were frozen), and a few raspberries or blackberries. Orange slices are a welcome addition.
Doubling down on the ingredients is a great strategy. Fruit, especially berries are highly perishable. If your crowd isn’t large enough to use them all up, don’t let them linger. Make another item that uses those same fruits to serve your guests or to serve in the next day or two. For me, it’s my Three Berry Shortcakes, but you might have options of your own?
Three Berry Shortcake
What Kind of Wine is Best?
- This is a sparkling Sangria, but there’s no sparkling wine – the bubbles are from soda water, seltzer, sparkling water, or club soda. Use white wine and bonus – no need to buy anything pricey.
- The Sangria already has sweet items, so stay away from sweet wines. Look for a crisp Sauvignon Blanc, Pinot Grigio, or ask for a recommendation if you’re at a well-staffed shop.
- No judgment here if you should happen to find a great deal on a jug or a box!
Do I Need Other Types of Alcohol in Sangria?
- Most Sangrias get a boost from another alcohol. The rule of thumb for Sangria is 1/2 cup (four ounces) of alcohol to each bottle of wine.
- Brandy, cognac, any orange liqueur, or rum are common. I used Peach Schnapps for more peachiness. (Boy, do I remember bottles of Schnapps being passed around back in the day!)
How Much Sparkling Peach Sangria Should I Make?
My recipe makes a pitcher, perfect for 6 to 8 servings. A standard 750 ml bottle of wine is just a smidge over three cups. The other ingredients bring the recipe up to 7 cups. Then you’ll have ice and fruit in the pitcher, plus each glass (again with a little ice and fruit) will be topped with a little of the bubbly item.
The recipe calculator can increase it (always double-check any calculator’s math), but there can be a few variables. Know how much your pitcher will hold; they aren’t standard sizes. Pulling out half a pitcher for guests is not a festive look! Have an idea how much each glass will hold, too.
- Know your guests, what kind of gathering it is, and how long your get-together will last. Figure on a drink per person for every 45 minutes. Remember, though, Sangria goes down easy, so they might want more.
- That’s ok; a glass of this Sangria is like having 1/3 of a beer. The Sangria is less than half the proof of the wine (white wine is about 20 proof/10% alcohol by volume), even with the smidge of schnapps or other alcohol added. (Short of a double proof or Everclear, that is!)
Sparkling Peach Sangria
Leftovers?:
The Issue: Leftover Sangria with fruit can be saved in the fridge for a day at the most. Solution: Freeze as is, fruit and all, or strain the fruit from the Sangria and deal with each separately.
Note: There are variable freezing points. Wine freezes between 15 to 20 degrees F. (-9 to -6 degrees C.), but the other ingredients (especially sugar) can change the freezing point of the Sangria. A solid freeze might not happen; it won’t affect the safety.
Freezing Sangria with Fruit:
- Discard the orange slices and freeze reasonable amounts of the Sangria in Ziplocs; one or two serving freezer packets are ideal.
- Make Frozen Sangria cocktails: break up the frozen Sangria (bend and push it around in the packet) and dump it into a blender, adding liquid if needed.
Options for Sangria After the Fruit is Removed:
- Store the Sangria in an airtight container (the empty bottles are ideal) for up to a week in the fridge.
- Freeze the Sangria; I’ve yet to try, but others have sworn it’s still tasty once thawed.
Options for the Removed Fruit:
The fruit will be infused with alcohol, so maybe not for kiddos!
- If not freezing, use asap, and use just as you would any fruit mixture. Maybe an ice cream topping, in a shake, served over pancakes or if enough, baked into an item like a cobbler or fruit cake. Let your imagination run wild.
- To freeze the fruit, spread out on a parchment-lined sheet tray. Once frozen, break apart and place in Ziplocs. Use in place of ice cubes in cocktails or blend into a boozy slushy or smoothie.
Any leftover? The boozy fruit can go bad; try freezing it
Prevent Waste:
Any potential waste, the tops of the strawberries, the peach pits, and so on can be used to make Spa Water on a Budget! Hull strawberries easily with a straw.
Saving Money on Sparkling Peach Sangria:
Shop well and take advantage of sales, especially pre-holiday sales if the timing is right – check Win at the Grocers. If discount stores like Aldi or Lidl or a buyers club are available, their prices for fruit (and wine) are outstanding.
Wine:
- Sign up for emails, watch flyers, and buy the sales, including bargain bins. There are two major sales in the industry. In the fall and the spring. Stock up. Additional discounts usually apply when buying in bulk; if not offered, ask. Cooking is an ideal way to use a partial bottle; store in a small, airtight jar until needed.
- Talk to the wine guy. A good one will ask your price range, and what you’re making and direct you to options you may not have thought of or known about.
Peach Nectar:
- The difference between juice and nectar: In the US, juice is 100 percent juice. Nectar is thicker and contains pulp and/or fruit. Other ingredients may be added.
- A good nectar is usually pricier than juice.
Simple Syrup:
- Don’t buy! Simple syrup is equal amounts of sugar and water.
- Add sugar to a pan, top with water. Bring to a simmer, and simmer 2 minutes. Cool & store in the fridge. 1 cup sugar + 1 cup water = 1 1/8 cup of simple syrup.
Sparkling Peach Sangria
Sparkling Peach Sangria
- Prep Time: 30 minutes + chill
- Total Time: 30 minutes + chill
- Yield: 6 to 8 servings 1x
- Category: Beverage
- Cuisine: American
Ingredients
The Sangria:
- 3 cups peach nectar
- 1/2 cup peach schnapps
- 1/2 cup simple syrup
- 1 bottle dry white wine
- Bubbles: Either Seltzer water, club soda, sparking water, or soda water (about 12 ounces)
Fresh fruit & garnish:
- 3 to 4 peaches, thinly sliced with skin on
- 1 large orange, cut in half and thinly sliced
- 1 1/2 to 2 cups assorted fruit; strawberry slices, blueberries, raspberries, or blackberries
Instructions
Do ahead and refrigerate. Make simple syrup and refrigerate until cool before using. Mix together the nectar, schnapps, and simple syrup. Refrigerate until chilled. Prepare the fruit, cover, and refrigerate. Chill wine. Check ice. Make sure there’s enough. If enough room in the fridge place the bubbly liquid of choice in to chill.
When ready to serve, add the nectar/schnapps/simple syrup to the bottom of the pitcher. Add 2 cups ice and about 2 cups fruit. Add wine and gently stir. For the glasses, place a couple of ice cubes in each glass. Arrange a few pieces of fruit. Pour Sangria, leaving about an inch and 1/2 of room. Top off with the bubbly liquid.
Serve immediately.
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