Strawberry Peach Sangria

  • Strawberry Peach Sangria | the little epicurean

    I love rich dark red, robust sangrias. The ones filled to brim with sliced oranges and apples loaded with brandy and spices.  I reserve that sangria for autumn and winter. This strawberry peach sangria I’m sharing today is far from the traditional Spanish sangria. This is another one of my fun and refreshing summer sangria variations. (See: lychee sangria and stone fruit sangria)

    I imagine serving this strawberry peach sangria at a garden brunch, maybe at a Palm Springs pool party, or more realistically, the next time my friends and I see a show at the Hollywood Bowl.

    Strawberry Peach Sangria | the little epicurean

    As with all sangrias, my favorite part is eating all the boozy soaked fruits. I used fresh peaches and strawberries.  I also added some slices of ginger for a little kick and zing. Instead of brandy, I used limoncello to keep with the light fruity notes. (I’m always trying to find ways to incorporate limoncello into drinks because it reminds me of that time Alex and I went to Italy!)

    Strawberry Peach Sangria | the little epicurean

    This recipe uses a white wine, but after some chill time, you’ll end up with a beautiful rose color beverage. As the strawberries steep in the wine, it releases this pretty pink hue. No need to splurge on the wine. For this sangria, any bargain white wine will do. Save the good wine for that special occasion.

    Strawberry Peach Sangria | the little epicurean

    Right before serving, add chilled ginger ale to mellow out the strong limoncello. I like to garnish the drink with some thinly sliced lemons and a couple sprigs of thyme- it helps to keep with that garden party vibe I’m going for.

    Strawberry Peach Sangria | the little epicurean

    Cheers, friends! I hope you all have a happy and safe 4th of July weekend!

    Strawberry Peach Sangria

    Yield: about 1 liter


    • 1 peach, pitted, sliced into wedges
    • 2 cups strawberries, hulled, sliced
    • 1-inch ginger, sliced into disks
    • 75o mL bottle Sauvignon Blanc
    • 3/4 cup limoncello
    • 3 Tbsp granulated sugar
    • 12 oz ginger ale
    • sliced lemons, to garnish
    • additional sliced strawberries, to garnish*


    1. Place sliced peaches, strawberries, and ginger in large pitcher. Pour in wine. Add limoncello and stir in sugar. Cover pitcher and let chill in the fridge for at least 3 hours (overnight is best).
    2. Right before serving, pour in ginger ale. Serve sangria chilled. Garnish with sliced lemon and fresh thyme, if desired.

    *Note: As the strawberries steep in the sangria, they will lose their bright red color. Add additional sliced strawberries right before serving to amp up the colors of the sangria.

    The Little Epicurean


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    Mary Ann | the beach house kitchen

    Gorgeous Maryanne! Looks like the PERFECT summer sangria! I love the boozy fruits too!


    Just used this recipe for my 4th of July dinner party. Was a smash hit! It really tasted great. I only used 1 tablespoon of sugar, it didn’t need any more than that for me. it was still sweet and had really wonderful flavor. Thanks!

      Maryanne Cabrera

      That’s wonderful to hear! So glad you and your guests enjoyed it!


    I love these colors!!!! It looks so refreshing! :D


    The pictures look awesome and I can’t wait to try this!!!!