I’ll admit, this might be my favorite sangria recipe to date. This Ginger, Peach, and Mango Sangria is refreshingly fruity. You can swap the peach schnapps for grand mariner or brandy if you prefer less peachy notes. Though all in all, this recipe is easy to mix and match or adjust to YOUR preferences! That said, please scroll onwards for the recipe!

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Ginger, Peach, and Mango, Tarragon Sangria:

PREP TIME: 15 MIN
COOK TIME: 10 MIN
SERVES: 6+

Ginger Simple Syrup

• 2/3 cup sugar
• 2/3 cup filtered water
• 2 Tbs fresh ginger, peeled
• 2 bags mango tea (I used Good Earth Tropical Mango & Moringa Tea)

1. Add all ingredients to a small saucepan and bring to a boil. Once the sugar dissolves, stir and remove from heat. Steep for at least 30 minutes. Discard tea bags and strain. Cool before using.

Sangria:

• 1 (750-ml.) bottle dry white or rose wine, chilled
• 1 cup peach schnapps
• Ginger simple syrup (more or less to sweetness preference)
• 2 large peaches, pitted and sliced into wedges
• 1 mango (or about 1 cup), peeled and diced
• 1 cup loosely packed tarragon leaves, roughly chopped (optional)
• Prosecco or seltzer

1. Combine peach schnapps, wine, simple syrup, peach slices and tarragon. Gently stir, then refrigerate for up to 3 hours.
2. To serve, add peach slices from the jug into drinking glasses. Fill 3/4 of each glass with sangria, then top with prosecco or seltzer. Cheers!

Pro Tip: To keep chilled longer, swap for frozen fruit. Unlike ice, which dilutes the taste, this will keep it colder and just as delicious!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.