Let's Get Cookin'

Raspberry-Peach Rosé Sangria

  • Author: Jessica Beacom
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: Serves 6


● 1 bottle Rosé wine
¼-⅓ cup rum or brandy
● ¼- 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


  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.


  • Serving Size: 1/6th recipe
  • Calories: 178
  • Sugar: 7g
  • Sodium: 1mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 1g