Sweet, juicy end-of-summer peaches combine with tart-sweet raspberries, cool, crisp rosé, and sparkling water for an easy, refreshing, pretty pink drink to say goodbye to summer with.
By the time late August hits, I am so deep into summer vacation mode that I refuse to accept the possibility that summer might be coming to a close; instead, I find myself squeezing every last drop out of this glorious season by jam-packing my schedule with as many beach and pool trips, summer hikes, s’mores by the fire pit, sunset walks, and peach-picking trips to Quonquont Farm as I can justify, given the fact that we only need enough peaches to feed two people in this house.
And so, with Labor Day fast approaching and 30+ pounds of peaches tucked under tea towels in the kitchen (to keep the fruit flies from throwing their very own end-of-summer peach party, naturally) I decided it was high time for a pitcher of sangria to make it’s way into my kitchen. I couldn’t let the summer end without making a batch, right?
Right.
I’ve been loving this rose from Trader Joe’s all summer long (it’s made from organic grapes + like $7 a bottle), so it was my first choice for a pitcher of sangria. I think a light, crisp Sauvignon Blanc would be great here, too!
Tranditonally, sangria is made with liquor (like brandy or rum) for an extra punch of flavor + alcohol, but I tend to enjoy sipping on sangria better when it’s been left out; I added a note below the recipe to indicate how much rum to add to this sangria, if you’re into it. 
To make this sangria extra juicy and sweet, look for the most ripe, soft peaches: we’re going to cut two of them in half and squeeze them by hand right over the pitcher to infuse the sangria with as much fresh peach flavor as we possibly can. Then, a few peaches get sliced and tossed into the pitcher along with a pint of raspberries (frozen raspberries work, too, if they’re already out of season where you live), and some sparkling water; at this point the sangria can sit in the fridge for a day to two, if needed, or get poured directly into glasses over ice for a light, refreshing, peachy summer drink that’ll make you believe summer isn’t nearly over.
If you have access to local peaches, stock up now before the season ends! We’ve found that firm red/yellow peaches, picked straight off the tree, will slowly soften over the course of 4-8 days at room temperature, meaning that you don’t have to eat them all at once, but instead can eat a few each day as they ripen, then take any extra soft, juicy ones that remain and turn them into sangria.
I think you’re going to love this juicy, crisp, refreshing, not-too-sweet sangria just as much as I do! It would be perfect for a Labor Day Weekend party, for one last beach day or camping trip, or just to invite the girls (or guys- sangria is a gender neutral drink, my friends) over for one more backyard fire before summer’s over.
If you make this recipe, let me know how it turns out! Leave a comment below or take a picture and share it with me over on Instagram! I love seeing my recipes in your kitchen.
RASPBERRY PEACH ROSÉ SANGRIA
Serves:6
10 minutes
Ingredients:
4 large, ripe peaches*
1 pint of raspberries
1 750mL bottle of your favorite Rosé (Sauvignon Blanc would be great, too!)
16oz sparkling water
ice, to fill glasses
Instructions:
1. Cut the peaches in half and remove their pits. Cut two of the peaches into thin slices and place them in the bottom of a large pitcher. Take the remaining four peach halves and squeeze them over the opening of the pitcher you plan to use for the sangria, much like juicing a lemon. Some chunks of peach may fall into the pitcher, and that’s fine. Discard the peaches halves that have been juiced.
2. Add raspberries, wine, and sparkling water to the pitcher and stir to combine. Pour over ice and enjoy immediately, or leave out the sparkling water and store in the fridge for up to 3 days before serving. When ready to drink, add sparkling water and serve over ice.
NOTES:
*Be sure that your peaches are very ripe, soft, and juicy, as they add an essential flavor component to this sangria.
If you’d like to add liquor to your sangria, I recommend using 1/3 cup of white rum or other mild flavored liquor of your choice.