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Raspberry-Peach Rosé Sangria

EF Egg-Free GF Gluten-free NF Nut-free VG Vegetarian DF Dairy-Free V Vegan
15 mins
0 /5
6 Comments
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Jessica Beacom
By: Jessica Beacom Updated: 8/5/21

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Rosé is great, but sangria takes it to another level. We skipped the simple syrup and instead added just a bit of natural sweetness (from fruit) to make this Raspberry-Peach Rosé Sangria one you’ll want to sip all summer. It’s a delicious way to highlight the best of what’s in season right now and adding a splash of sparkling water makes it light and refreshing.

A glass of summer awaits with this Raspberry-Peach Rosé Sangria, shown here on a white table surrounded by fresh fruit.

Last but not least!

Today we’re serving up a Raspberry-Peach Rosé Sangria to round out our first ever Better-for-You Cocktail Week, which has been a huge success. This sangria is light and fruity and best of all, uses no added sweeteners—just fruit—to make it just perfectly sweet without overpowering the delicate flavors of peach and raspberry.

This Raspberry-Peach Rosé Sangria is the fourth and final cocktail of the week joining the Frozen Pineapple Margarita, Low-Sugar Paloma, and Watermelon Mojito (all of which were preceded by our Insta-famous Real Food Margarita, plus our Low-Sugar Strawberry Mojito Kombucha Cocktail and Cucumber-Basil Kombucha Mule before that).

Looking for a non-alcoholic option? Any of the cocktails above can be made into mocktails, but since this Raspberry-Peach Rosé Sangria uses wine you’ll just need to omit the rum or brandy and replace the wine with a non-alcoholic wine like this one.

A tall glass pitcher of Raspberry-Peach Rosé Sangria with a grey backdrop.

Ingredients for Raspberry-Peach Rosé Sangria

  • Rosé Wine – Use your favorite rosé here. We’d be lying if we said we don’t choose our rosé almost solely on the look of the label. We fancy ourselves as having more of expert opinions when it comes to coffee than to wine.
  • Rum or Brandy – We prefer rum for this recipe but brandy is more traditional. Bottom line: Use what you like best.
  • Fresh Peaches – Choose peaches that yield slightly when pressed and smell like peaches (meaning, they’re ripe and in season). Both white and yellow peaches will work here, with white peaches having a more delicate, floral flavor than yellow peaches.
  • Fresh Raspberries – Choose berries that are plump, red, and sweet.
  • Sparkling Water – This is optional but adding a splash just before serving makes this Raspberry-Peach Rosé Sangria pleasantly bubbly and refreshing.
A glass of Raspberry-Peach Rosé Sangria is poured from a pitcher into a stemless wine glass filled with fresh raspberries and peach slices.

How to Make Raspberry-Peach Rosé Sangria

You’ll start by making a peach puree with one of the peaches. This adds just a little extra sweetness without adding any refined or concentrated sweeteners. It takes just a few minutes to peel and pit the peach and blend it in the blender or food processor with water. Of course, in a pinch you can use canned or bottled peach nectar, but just know that most of these will come with added sugars.

Next, you’ll combine the blended peach puree with rosé, rum or brandy, and stir gently to combine. Then add the remaining peaches (thinly sliced) and fresh raspberries and refrigerate for at least 2 hours before serving.

To serve, divide the sangria among 6 glasses. Use a slotted spoon to scoop some of the fruit into each glass before topping them off with a little sparkling water, if desired.

An overhead view of a glass of Raspberry-Peach Rosé Sangria with peach slices, three plump berries, and a sprig of mint floating at the top.

 

Can Raspberry-Peach Rosé Sangria be made ahead?

Absolutely! In fact, you’ll want to plan far enough ahead that you’ll have time for the sangria to rest in the fridge for at least two hours. This allows the subtle flavors from the peaches and raspberries to infuse the wine (or put another way, to make the fruit a little boozy).

You can make Raspberry-Peach Rosé Sangria up to 12 hours in advance. After that the skins will start to slip off the peach slices and the raspberries will start to lose the color (but the wine itself will take on a beautiful ruby-red color). It will still be delicious, it just won’t be pretty, so if presentation isn’t your top priority feel free to make it up to 24 hours in advance, adding the sparkling water when it’s time to serve.

Three stemless wine glasses filled with Raspberry-Peach Rosé Sangria are ready to be shared with friends.

Other Refreshing Cocktail Recipes you’ll love

  • Frozen Pineapple Margaritas
  • Real Food Margaritas 
  • Cucumber Basil Moscow Mule
  • Strawberry Kombucha Mojito 
  • Watermelon Mojitos 
  • Low-Sugar Paloma

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Recipe
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Raspberry-Peach Rosé Sangria

Prep: 15 minsTotal: 15 mins
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Servings: Serves 6

Ingredients

● 1 bottle Rosé wine

● ¼-⅓ cup rum or brandy

● ¼-⅓ cup peach nectar (or 1 small peaches peeled and pitted then blended with ¼ cup water to make nectar)

● 1 pint fresh raspberries

● 4 small ripe peaches, thinly sliced and pitted (1 peeled)

● Optional: Sparkling water and/or mint leaves

Instructions

  1. Puree the peeled and pitted peach with ¼ cup water in a food processor or blender if not using store-bought peach nectar.
  2. Pour wine, rum or brandy, and peach puree into a large pitcher or half-gallon mason jar.
  3. Stir then add raspberries and peaches. Refrigerate 1-2 hours (or overnight).
  4. To serve, pour wine into glass filling it about half-way full. Use a slotted spoon to add some of the fruit to each glass then top off with sparkling water, if desired.

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Nutrition Information

  • Serving Size: 1/6th recipe
  • Calories: 178
  • Fat: 0g
  • (Sat Fat: 0g)
  • Sodium: 1mg
  • Carbohydrate: 10g
  • (Fiber: 3g
  • Sugar: 7g)
  • Protein: 1g

Dietary

Dairy-FreeEgg-FreeGluten-freeNut-freeVeganVegetarian
© The Real Food Dietitians
Recipe By: Jessica Beacom

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Jessica Beacom

Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her husband and two daughters. She's been raising backyard chickens for over a decade. When she's not in the kitchen you'll find her mountain biking, gravel cycling, telemark skiing, and camping.

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  1. AvatarMegan Byrd says

    Posted on 7/2/20 at 9:24 pm

    I am loving all of these drink recipes the last few days! It’s got me all in the mood for some day drinking on the 4th! Thank you for all these great recipes. As a dietitian myself, I love the whole foods approach! 🙂

    Reply
    • Jessica BeacomJessica Beacom says

      Posted on 7/3/20 at 12:50 pm

      Hahaha! Yes!

      Reply
  2. AvatarLinda says

    Posted on 7/15/20 at 8:07 pm

    This sounds delicious, will add to my to-do list for Friday! A heads up on store bought nectar, once bought Goya mango nectar and didn’t read the label. Found out the hard way that the can of nectar contained wheat.

    Reply
    • Jessica BeacomJessica Beacom says

      Posted on 7/16/20 at 10:55 am

      Good to know about the Goya nectar containing wheat. I know that Kearns does not contain wheat but does have corn syrup as a sweetener.

      Reply
  3. AvatarPatty says

    Posted on 5/28/22 at 7:06 am

    Would frozen fruit work? At least for the peaches??

    Reply
    • Stacie HassingStacie Hassing says

      Posted on 6/1/22 at 11:00 am

      Absolutely!

      Reply

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