Peach and Bing Cherry Sangria
When peaches and cherries are in season; there is simply nothing more refreshing than this beautiful Sangria made with white wine, sparkling soda, and fresh fruit.
It is not fall yet, it is not fall yet, it is NOT fall yet. Come on, please say it with me? It is still August and I don’t want to talk of chill in the air or socks or anything even remotely related to fall. I like fall well enough but it’s not my favorite season…probably because it is the precursor to winter. So let’s enjoy more summer cocktail like this Peach and Bing Cherry Sangria.
So while I keep fall at bay, I will drink this perfect, summer, fresh fruit sangria. Bursting with the flavors of fresh peaches and cherries, it is light and refreshing and pretty and everything a SUMMER cocktail should be.
While we are not renown for them outside of our own state, Colorado has some great peach growing territory on the other side of the Rocky Mountains; an area known as the Western Slope. Have I been there? Nope. Do I want to go to Palisades during the peach harvest? In the worst way.
It’s where the peach festival is and the Colorado Wine Festival and it calls to me but I’m a chicken. I just hate mountain driving…or I should say mountain drivers. By the time I reach a destination my hands have been so clenched on that wheel so hard that they take a bit to relax from a fist shape.
But I have a plan…why didn’t someone tell me I could take Amtrack? I am SO getting there this time next summer. In the meantime, join me in celebrating summer, even if it is starting to wane. I like to make a blend of fruit to add to wine and for this go round I added some sparkling water at the end for a touch of bubbly.
When I first discovered my inspiration for this cocktail; one by Bobby Flay himself, the recipe called for White peaches and I started to follow suit. But finding white peaches is not an easy task and then peaches came into season and were so delicious…the white business was out the door. All it takes is a good, juicy, fresh peach!
I do call this a Sangria so it’s not fair to forget all the other ingredients which includes lemons, apples, oranges, a bit of orange liqueur and a refreshing white wine. While I might manage a red wine sangria at Christmas; they have never been my favorite; I’m betting once you taste a white wine sangria you’ll understand why.
The beauty of Sangrias of any type are the ability to make ahead for a crowd and this is no different. Easy steps, I promise.
- Peel a couple of peaches, combine them with some orange segments and puree them in a blender.
- Add orange liqueur, frozen margarita mix, and simple syrup together.
- Add fresh peach slices, orange segments, apple slices, and cherries and let steep in the fridge to get cold for at least 8 hours.
- When ready to serve, fill glasses with ice, top with the fruit mixture and finish with the sparkling soda. Garnish with a cherry.
It was perfect for a beautiful summer evening with friends and for me, something I’ll still enjoy into September. There is plenty of time before we need to start thinking about winter drinks right?
That being said, if I haven’t convinced you to stick with summer a bit longer, then head over to my friend Jessica’s site; she’s got an Apple Cider Sangria I’m dying to try…in a few months!
PIN IT! ‘Peach and Bing Cherry Sangria’
Peach and Bing Cherry Sangria
For Peach and Orange Puree
- 3 peaches
- ½ orange peeled and in segments
For the Cocktail
- 2 ounces triple sec
- ½ cup frozen margarita mix I used a Bacardi mix
- Juice from 1 large lemon
- 2-4 ounces simple syrup - See Notes
- 1 bottle white wine
- 3 Fresh peaches peeled, pitted and sliced
- ½ large orange; cut in segments
- 2 apples cored and sliced
- 25 cherries pitted
- Sparkling water chilled
- Cherries and/or mint
- Combine the peaches and oranges in a blender and puree.
- Pour into a pitcher and combine with all other ingredients except sparkling water and garnish and stir to mix thoroughly.
- Refrigerate at least 8 hours or up to 24 hours. Fill glasses with ice and then fill 3/4 full with peach mixture.
- Top off with cold sparkling water; stir.
- Garnish with a cherry.
- Combine equal parts sugar and water and bring to a boil for 2 minutes in a small saucepan.
- Cool completed before using
- Leftover syrup can be stored in a tightly sealed container in the refrigerator for one month
Love this recipe, delicious
Thanks Dennis…we loved it!
There isn’t any tequila in the recipe Linda. The Bacardi margarita mix might be confusing but it’s just a frozen juice product that I believe combines some lemon and lime.
I think you need a book of all your amazing Friday cocktails! 🙂
I am a sucker for a citrus cocktail… particularly if it’s got fresh mint! Love this recipe. I’ve never eaten a bing cherry but I need to find one!
I think you could use other cherries too; I just happened to have some bing on hand. A more sour cherry might need a bit of sweetening but otherwise…go with what you have!
I am among those living in CO who haven’t taken full advantage of our beautiful state– my trips to the mountains in the last 6 years can be counted on one hand…with a finger or two to spare! Amtrak? Now that sounds peaceful and scenic. Fill me in on the details when you plan to head in that direction, I am sure I could use a weekend away!
Wouldn’t it be fun to plan a girls getaway? Ansh commented she loves mountain driving so guess she could drive…but I would still be white knuckled all the way. The train it is!
I want the summer to stay longer . I have no idea where it went. I do however love mountain driving and so we should plan a trip to the mountains next summer!
I am as anxious, maybe more so, when someone else is driving. I think a near miss many years ago affects me to this day. I say a bunch of us go Amtrack!
MMmm… i could gulp on this sangria right about… now 😀
What a beautiful drink. I say “Yes, please!” I also did not know Colorado grows peaches. I would have thought that the growing season would not belong enough. Shows you what I know! Thanks for a terrific cocktail. Have a great weekend!
Our season is short and the nights can get cool…guess peaches must love that; we sure are not known for tomatoes which find those conditions not at all conducive to abundance!
Barbara – you should move to Palm Springs, it feels like eternal summer here! I envy those who are getting ready for all. We are at least three months away before the boots, and possible sweaters come out. I have to turn the air conditioning way down if I want to bake or roast anything!
This lovely cocktail will be finding a place at my next brunch!
The truth is Christy I love the change of seasons…I’m just not ready for it to get too cool just yet! I like the break from yard work that winter brings and am just as anxious for spring to have it be gone!
What a gorgeous recipe, Barbara… isn’t it curious that you are already wishing that it’s not fall…. while here, as we freeze our you know whats off, we are craving the warmth!
We are so opposite it is funny…before food blogging I never thought much about it but am much more aware now and wishing you all the warmth I can send – it’s supposed to be 90+ degrees here today!
You’re inspiring me to make sangria today, Barb! This is just stunning. And yes, summer is definitely still here. Cheers to you! 🙂
Thanks Hannah and cheers back to you!
I’m with you. I am not ready to see the beautiful summer days give way to snow blowers and ice storms. This looks wonderful. I’ll take 2 and drink them while swinging in my sky chair.
We need to take that Amtrak trip together I think…I’m gonna be working on making it a working vacay. You in? 🙂
It is definitely NOT Fall yet! Such a pretty cocktail, cheers!
Cheers to you too Jayne!
I’ve driven in the Colorado mountains and I know what you mean about some of the drivers! Taking Amtrak would be great – you’ll get to relax and enjoy all the wonderful scenery. Anyway, super sangria. I’ve had peach in sangria before, and it works great. Cherries I haven’t thought of using, however – great addition. Really good stuff! 😉 Thanks so much.
I wish I had thought of it sooner. Two decades of missing out on stuff b/c I hate driving in the mountains is long enough right?
This sounds SO refreshing!! I adore autumn but I’m in no rush for its arrival just yet either. And before it does arrive I’ll need to make this for sure. So different from other sangria I’ve seen. Lovely! And I’ve never had a cider sangria so I’m headed over to see that also. Sounds wonderful!
It is unique a bit in that I wanted some real peach flavor with the puree…and I’m glad I did it. Still light but definitely fruit forward.
If this will keep Fall and Winter at bay, I’d drink it every evening. Lovely cocktail. Hoping you do take that trek via Amtrack next year Barb.
Thanks for posting this recipe Barb! I won’t want to share this with anyone! Like you, the biggest reason for not heading to the peach festival is the drive. I’m terrified of mountain driving and white knuckles describes my entire experience too! I didn’t realize Amtrak was an alternative. I’m bummed I didn’t try looking for alternate travel sooner (before we left Colorado). One of the things I will miss about Colorado are those glorious Palisade peaches! Luckily I have a some canned from MM Local (Colorado company). A friend works for them and I still have jars of Colorado produce canned so I can enjoy them a little longer! Thanks for sharing Barb!
I’m glad I’m not alone…I feel like a bit of a freak that I don’t partake enough in the bounty of what Colorado has to offer; Amtrak may be my salvation!
Amen! Let’s soak up the beautiful weather for as long as we can get it!
Amen…we are having absolutely glorious weather. I would like to press pause for a few weeks at the very least!