Summer Peach and Basil Sangria

Peach and Basil Sangria

Summer Peach and Basil Sangria is the ultimate in summer refreshment, and this is THE drink you’ll want to have chilling in the backyard all season long…

Summer Peach and Basil Sangria 4

White sangrias are so refreshing, and when you add ripe peaches and a hint of fresh herby basil, you get a spectacular drink with very little effort.

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The major components of classic Sangria are wine, fruit, and brandy. The fruit is cut up and mixed with the alcohol ahead of time and refrigerated for several hours, or even overnight, to allow the flavors to mingle. That makes sangria the perfect drink to serve to friends, because it’s all ready to go before the first guest even arrives. My favorite way to serve a sangria or summer punch is in a big vintage Mason Jar dispenser…everybody gets to help themselves, and there’s no rush to get every guest set up with a drink. The dispenser filled with fruity sangria is gorgeous on its own, and when mine isn’t being used for a party, I like to keep it on the counter filled with water and sliced lemons or strawberries.

Summer Peach and Basil Sangria

The nice thing about sangria is that it’s pretty open ended. There aren’t a lot of set rules, as long as you have wine and fruit. My variation is light and especially delicious because I’ve substituted ripe peaches for the traditional mix of fruit. The hint of fresh basil can be infused into the drink in a coupe of ways, depending on your taste. You can simply add the leaves to the wine along with the cut peaches and allow them to subtly flavor the sangria. But you can go a step further and get a stronger flavor by making up a quick basil simple syrup.

Basil simple syrup

Basil simple syrup is easy to make, just stir a cup of water and a cup of sugar together in a saucepan, add a handful of fresh basil leaves, and bring everything to a boil. Turn off the heat and let it cool completely. I like to smash the basil a little bit with the back of a spoon to release extra flavor. When the syrup is cool, strain it, and refrigerate until needed. You’ll have a sweet syrup infused with a delicate basil flavor and scent. It gives a wonderful background note to this sangria, and you can use as much or as little of it as you like.

Summer Peach and Basil Sangria ingredients

I used white peaches, but whatever kind you use, just be sure they are really ripe. The riper your peaches, the more peach flavor will infuse into your sangria.

Summer Peach and Basil Sangria
Summer Peach and Basil Sangria 2
Peach and Basil Sangria
3.78 from 31 votes

Summer Peach and Basil Sangria

Summer Peach and Basil Sangria is the ultimate in summer refreshment, and this is THE drink you'll want to have chilling in the backyard all season long…
Course beverage
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Yield 12 servings
Calories 184kcal
Author Sue Moran


  • 1 bottle Pinot Grigio or Sauvingon Blanc wine
  • 2/3 cup brandy or peach brandy
  • 1/2 cup basil simple syrup optional
  • 2 -3 ripe peaches cut in slices
  • basil leaves
  • 2 cups peach seltzer water

basil simple syrup

  • 1 cup sugar
  • 1 cup water
  • a handful of fresh basil leaves


  • To make the basil simple syrup, combine the water and sugar in a saucepan and stir to dissolve the sugar. Add the basil leaves and crush them with the back of a spoon to release their flavor. Bring the pan to a boil, and then turn off the heat and let cool completely in the pan. Then strain the syrup through a fine mesh seive into a glass jar. Refrigerate until needed.
  • Combine the wine, brandy, sliced peaches, basil leaves, and basil syrup, if using. Let this hang out in the refrigerator for several hours or overnight. Just before serving add the seltzer water. Serve the sangria over ice garnished with fresh peach slices and a basil leaf.

Cook’s notes

Double or triple the recipe for a crowd.


Calories: 184kcal | Carbohydrates: 29g | Protein: 1g | Sodium: 13mg | Potassium: 54mg | Sugar: 28g | Calcium: 8mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
Summer Peach and Basil Sangria 5

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  • Reply
    March 22, 2017 at 4:25 pm

    I came across your website when I was searching for sangria recipes. This sounds so different and delicious. I have a beverage dispenser such as yours, but never used it for sangria. My question is how do you get the fruit (the best part) in your glass using a container like this? And doesn’t the fruit or basil clog the spout? Just curious because I would love to make it and use the container. Thanks.

    • Reply
      March 22, 2017 at 4:46 pm

      You use separate fruit for the glasses, and the fruit doesn’t clog the spout because it just sort of floats around in there. Hope you enjoy this!

  • Reply
    May 28, 2016 at 6:39 pm

    Liked on FB and can’t wait to try your sangria!

  • Reply
    June 25, 2014 at 3:54 am

    I liked on Facebook, and am following on Pinterest. I look forward to trying the Sangria! Would love to have the beverage dispenser for drinks…even for infused waters.

  • Reply
    Suzanne Kroder
    June 24, 2014 at 7:06 pm

    Following on Pinterest and signed up for blog. Peaches and basil! Can’t wait to try the sangria this weekend.

  • Reply
    June 24, 2014 at 2:44 pm

    What a delicious way to use that lovely serving jar. I’ve only made traditional sangria in the past but love this sound of the peach and basil flavors. The Nantucket dispenser is charming and would love to have one for when we host or summer gourmet group and other parties! I am following Classic Hostess on their blog, Pinterest, Facebook and Twitter!

  • Reply
    Julie Webber
    June 24, 2014 at 1:55 pm

    I liked on Facebook. Can’t wait to make this over the weekend! Looks great Sue.

  • Reply
    Jean |
    June 23, 2014 at 3:07 pm

    How could I resist a Peach post! Your sangria looks beautiful and summery as well as refreshing. I followed Classic Hostess on Pinterest.

  • Reply
    June 23, 2014 at 10:53 am

    following on facebook + pinterest. =)

  • Reply
    Cindy A.
    June 23, 2014 at 8:33 am

    I also follow the Classic Hostess blog via email.

  • Reply
    Cindy A.
    June 23, 2014 at 8:32 am

    I follow on Pinterest as Cindy Aiton.

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