Peach Moscato Sangria
Peach Moscato Sangria is a light, fruity white wine cocktail made with chilled Moscato d'Asti, ripe yellow peaches, fresh raspberries, and fragrant mint. It's a quick, no-fuss pitcher drink perfect for warm-weather gatherings and poolside afternoons.
Equipment
- Large clear pitcher
- Long stirring spoon
- Knife and Cutting Board
Ingredients
- 750 ml Moscato Wine chilled, preferably Moscato d'Asti
- 3 medium yellow peaches sliced with skin on
- 1 cup fresh red raspberries whole and firm
- 4 sprigs fresh mint vibrant green for garnish
- 2 cups clear ice cubes angular shapes
- 1 tbsp lemon juice to prevent peach browning
Instructions
- Slice the peaches into thin wedges, leaving the skin on. Place them in a medium bowl, drizzle with the lemon juice, and toss gently to coat.
- In a large clear pitcher, add the peach slices and fresh raspberries. Tuck the mint sprigs in among the fruit.
- Slowly pour the chilled Moscato over the fruit.
- Use a long spoon to give the sangria one or two gentle stirs to combine the flavors.
- Just before serving, add the clear ice cubes to the pitcher. Ladle or pour the sangria into glasses, making sure each glass gets some fruit and a mint sprig.
Notes
Storage: Leftover sangria can be covered and refrigerated for up to 24 hours. Remove mint and ice first, and strain out fruit if it looks too soft. Refresh with new fruit and mint before serving again.
Reheating: Not applicable.
Best Tips: Use ripe but firm peaches to avoid mushiness. Don't skip the lemon juice—it prevents browning and brightens the drink. Chill glasses in the freezer for 10 minutes before serving for a colder drink.
Variations: Swap raspberries for sliced strawberries or blackberries. Use basil instead of mint for an aromatic twist. Add thin lemon or orange slices for extra citrus. Replace half the Moscato with Prosecco for a drier, bubblier sangria.