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.
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 the peaches and raspberries.
This Raspberry-Peach Rosé Sangria is the fourth and final cocktail of the week joining the Frozen Pineapple Margarita, the Low-Sugar Paloma, and the Watermelon Mojito (all of which were preceded by our Insta-famous Real Food Margarita or 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.
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 are 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.
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 using a slotted spoon to scoop some of the fruit into each glass before topping them off with a little sparkling water, if desired.
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 of 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 than 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 a 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.
Other Refreshing Cocktail Recipes you’ll love
● 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
- Puree the peeled and pitted peach with ¼ cup water in a food processor or blender if not using store-bought peach nectar.
- Pour wine, rum or brandy, and peach puree into a large pitcher or half-gallon mason jar.
- Stir then add raspberries and peaches. Refrigerate 1-2 hours (or overnight).
- 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.
- Serving Size: 1/6th recipe
- Calories: 178
- Sugar: 7g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
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