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Fruity and Floral Sangria- Two Ways!

Sangria Two Ways: Strawberry rose sangria with rose water and peach orange sangria with orange blossom water.
Prep Time10 mins
Chilling4 hrs
Total Time4 hrs 10 mins
Course: Cocktail, Drinks
Cuisine: Mediterranean, Spanish
Keyword: peach sangria, strawberry rose sangria
Servings: 10 servings
Calories: 116kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Food Processor

Ingredients

White Peach Sangria with Orange Blossom Water

  • 1 large peach pitted and roughly chopped or 1 cup frozen peaches
  • ½ cup sugar
  • 1/2 cup + 2 tablespoons water divided
  • 2 tablespoons white rum
  • 2 teaspoons orange blossom water
  • 1 bottle 750ml white wine (I used Pinot Grigio)
  • 1 large peach pitted and sliced for garnish
  • Sparkling water or sparkling wine for serving
  • Edible flowers for garnish

Strawberry Rosé Sangria

  • 1 cup frozen strawberries
  • ½ cup sugar to make simple syrup
  • 1/2 cup + 2 tablespoons of water divided
  • 2 tablespoons white rum
  • 2 teaspoons rose water
  • 1 bottle 750ml Rosé wine
  • 1 cup fresh strawberries cut in half or sliced
  • 1 red plum pitted and sliced
  • Sparkling water or sparkling wine for serving
  • Edible flowers for garnish

Instructions

White Peach Sangria with Orange Blossom

  • To make fresh peach puree, add the chopped peaches to a blender or food processor with a splash of water (about 2 tablespoons) and pulse until smooth.
  • Next, make your simple syrup. Combine ½ cup sugar and ½ cup water in a saucepan and bring to a boil. Turn down the heat and simmer for a few minutes, until the sugar is dissolved. Take off the heat and let cool. You’ll only need ¼ cup for this recipe, so store the rest in a jar in the refrigerator for other cocktails.
  • In a tall pitcher, add in ½ cup of the peach puree, sliced peach, rum, ¼ cup simple syrup, orange blossom water, and white wine. Use a long handle to stir everything together and allow to sit in the refrigerator for at least 4 hours.
  • When ready to serve, pour into glasses and top with either sparkling wine or sparkling water (I used La Croix sparkling water) and garnish with edible flowers, if using.

Strawberry Rosé Sangria

  • To a blender or food processor, add frozen strawberries and about 2 tablespoons of water and blend until smooth. Pour into airtight container until ready to use.
  • Next, make your simple syrup. Combine ½ cup sugar and ½ cup water in a saucepan and bring to a boil. Turn down the heat and simmer for a few minutes, until the sugar is dissolved. Take off the heat and let cool. You’ll only need ¼ cup for this recipe, so store the rest in a jar in the refrigerator for up to 1 month.
  • In a tall pitcher, add in ½ cup of the strawberry puree, ¼ cup of simple syrup, fresh strawberries, plum, white rum, rose water, and rosé wine. Use a tall handle to stir everything together and allow to sit in the refrigerator for at least 4 hours so flavors can blend.
  • When ready to serve, pour into glasses and top with either sparkling water or sparkling wine and edible flowers.

Notes

Both rose water and orange blossom water go a very long way so use the recommended amount in the recipe first and add more if desired. 
 
 

Nutrition

Calories: 116kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 113mg | Fiber: 1g | Sugar: 25g | Vitamin A: 124IU | Vitamin C: 20mg | Calcium: 8mg | Iron: 1mg