Summer Peach Bellini Sangria

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This isn’t just a pitcher of fruit and wine. The base is citrus and pineapple, lightly sweetened with homemade simple syrup, and layered with fresh oranges. But what really makes it memorable is the peach bellini slush added just before serving.

That frozen peach mixture melts slowly into the wine, creating a drink that starts bold and gradually turns soft, juicy, and perfectly summery. It’s the kind of pitcher that disappears faster than you expect - so don't blame me for your hang over. 

This is the kind of pitcher meant for farm backyard dinners, slow summer evenings, and friends lingering after dinner watching the sun go down. 

Recipe - Summer Peach Bellini Sangria

Ingredients

• 1 750 ml bottle of red wine 
• 2 sliced or chopped fresh oranges
• 16 oz pineapple juice
• 4 oz fresh lime juice
• 4 oz Simple Syrup
• 2 cups frozen peaches
• 2 oz peach schnapps
• 1/2 cup sparkling wine

Instructions

1) Make the Sangria Base

1. In a large pitcher add the red wine.
2. Stir in pineapple juice, lime juice, and simple syrup.
3. Add the fresh fruit.
4. Stir well. 
5. Cover and refrigerate for at least 2 hours, overnight is even better. 

2) Make the Peach Bellini Slush

1. Add the peaches into a blender
2. Pour in the peach schnapps and sparkling wine
3. Blend until thick and slushy, stopping to scrape down the sides as needed.
4. If it’s too thick to blend, add more sparkling wine 1–2 tablespoons at a time but remember you want to keep this as thick as possible so as long as it is scoop-able you're right where you need to be. 
5. Once blended, transfer the peach bellini slush to a freezer safe container and store it in the freezer until you are ready to assemble your Sangria.

3) Assemble and Serve

1. Add some ice to your chosen glass if desired.
2. Pour in the chilled sangria base, leaving a little room at the top.
3. Spoon 1–2 large spoonfuls of the peach bellini slush in. 
4. Sip and enjoy

4) Make-Ahead Notes

• Sangria base can be made up  to 24 hours ahead, keep refrigerated.
• Bellini slush is best blended fresh, but you can blend ahead and freeze - just let it sit on the counter 5–10 minutes to loosen. 
  

Notes

For a pretty finishing touch, garnish with a slice of fresh orange, a wedge of lime, or a few extra peach slices. Perhaps a sprig of fresh mint from the garden

For the red wine, I don't have a strict preference, I often grab whatever is on sale. Sangria is meant to be easy and "unfussy", so there’s no need to use an expensive bottle. Look for something fruity and smooth rather than heavily oaked or overly dry. A Merlot, Cabernet Sauvignon, Shiraz, or even a red blend all work beautifully.

If you don't have oranges feel free to experiment and use whatever fresh fruit you may have in the fridge. Apples, raspberries, grapefruit, passion fruit or even blueberries.

Fresh lime juice isn't a must, use bottled if that's all you have. 

For the peach bellini slush, you can use Prosecco, sparkling wine, brut, or even champagne if you’re feeling fancy. A dry or semi-dry option works best so the drink doesn’t become overly sweet.