Prosecco Sangria
Dry white wine steeped with peaches, orange, and berries, then topped with Prosecco for a sparkling white sangria.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 20 min.
- Serves 8 — easy to halve or double.
- Easy level — everyday equipment only.
- Fits a busy weeknight.
- Storage, freezing and reheating covered below.
This Prosecco Sangria recipe takes 20 min and makes 8 servings. The drink starts with a dry white wine and peach nectar steeped with sliced peaches, orange, and berries, then finishes with cold Prosecco so the bubbles arrive at the last moment.
Helpful guides
Instructions
Chill the white wine, peach nectar, and Prosecco in the refrigerator for at least 3 hours, and keep a large pitcher cold as well. Warm wine and warm nectar melt the ice and flatten the Prosecco the moment it is poured.
Pour the white wine, peach nectar, peach liqueur, and lemon juice into the chilled pitcher and stir once. Mixing the liquids first gives the fruit an even bath, so flavor infuses from all sides instead of only the bottom of the pitcher.
Add the sliced peaches, orange, and berries or grapes, then refrigerate the pitcher for at least 20 minutes and up to 4 hours. Twenty minutes is enough to perfume the wine, while longer steeping breaks soft fruit down and clouds the drink.
Taste the base and stir in a spoonful more peach nectar only if the wine is very dry and tart, remembering that the Prosecco brings a little sweetness of its own. Balancing now avoids a pitcher that tastes sweet once the bubbles go in.
Pour in the chilled Prosecco, stir once gently with a long spoon, and add the ice. The Prosecco goes in last and is stirred as little as possible, because every stir costs carbonation that no amount of ice can bring back.
Ladle into wine glasses, making sure each one gets some fruit, and serve right away. For a party, set out the steeped base in the pitcher and keep the Prosecco in an ice bucket so guests top up their own glasses and the fizz stays fresh all evening.
Troubleshooting — fixes, not repeats
- If the sangria tastes too sweet, use a drier wine and cut the peach nectar to 3/4 cup. A brut Prosecco also helps, since extra dry styles carry more sugar than their labels suggest.
- If it tastes thin, the wine was very light or the fruit had no time to steep. A 20 minute steep with ripe peaches and a quarter cup of peach liqueur gives body without adding sugar.
- If the fruit turns mushy, it sat in the wine too long. Steep no more than 4 hours, and add firm fruit such as grapes or just-ripe peach slices closer to serving time.
- If you are batching for a crowd, double the base and split it between two pitchers rather than one heavy bowl, and add Prosecco to each pitcher just before it goes out. A bowl holding ice dilutes faster than a pitcher poured over glasses of ice.
Make it your way
- Old Dhaka style: Keep the late Prosecco and the cold pitcher in every version.
- For a red version, use a light red wine such as Grenache, swap the peach nectar for 1/2 cup of orange juice, and top with Prosecco or Cava.
- A berry sangria adds 1 cup of sliced strawberries and 1/2 cup of raspberries and replaces half the nectar with cranberry juice.
- For a nonalcoholic pitcher, combine 3 cups of white grape juice with 1 cup of peach nectar, 1/4 cup of lemon juice, and the same fruit, then top with chilled sparkling water or nonalcoholic sparkling wine.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
FAQ
What is the best wine for sangria?
A dry, fruity white such as Pinot Grigio, Albarino, or Sauvignon Blanc gives the cleanest base and lets the peaches show. Avoid heavily oaked Chardonnay, which fights the fruit, and avoid sweet wines, which make the pitcher cloying. An inexpensive bottle you would happily drink on its own is the right choice.
Can I make it the night before?
Yes for the base. Mix the wine, nectar, liqueur, lemon juice, and firm fruit up to 24 hours ahead and refrigerate, then add the Prosecco and any soft berries just before serving so the drink keeps its bubbles and the fruit stays intact. Steep the citrus and grapes first and hold the peaches for the final few hours.
How do I keep it fizzy at a party?
Keep the Prosecco in an ice bucket and pour it into each pitcher or glass at the last moment rather than mixing the whole batch in advance. Chilled glasses and cold liquid hold carbonation much longer. If you must mix ahead, use a large ice block instead of cubes and top each glass with a splash of fresh Prosecco.