White Sangria with Peach and Ginger
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Yesterday, I was in New York for party celebrating the marriage of two dear friends. Both of these friends are vegan, as were the hosts, which meant that the event turned into a veritable vegan potluck: grain and bean salads, “hippie loaf” (a kind of quinoa meatloaf), summer rolls, potato salad, and desserts of every kind were all on the menu. It was a rich celebration not only of the union, but also of early summer.

I took charge of raw desserts, bringing both raw cookies and raw brownies (a spin on this recipe). I also offered to help out with libations. Last summer, I made a kombucha sangria recipe that was a huge hit. It featured red wine and cranberry kombucha, along with the usual fruits and lemon. At the time, I wondered if a while version might also work–maybe with ginger kombucha and peach juice. I tested it a few weeks ago and it was as good as I’d hoped it would be, so this weekend was the perfect time to unveil it!

This sangria (like all sangria) demands some chopping, but once you do that, it’s easy to mix and chill. I recommend mixing everything but the sangria and letting it sit in the fridge for a few hours so that the fruit can absorb all of the flavor. (If you add the kombucha right away, it’ll go a bit flat.) I love the combination of ginger and peach, but it’s totally fine to use different juices, fruits, or flavors.


You’ll note that the recipe calls for ginger juice. If you don’t have a juicer, don’t worry: you can slice the ginger and throw it into the kombucha whole. As long as you let it sit for a little while, the ginger flavor will shine through just as it’s intended to.

This drink is so refreshing! A perfect mix of sweetness and spice.


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White Sangria with Peach and Ginger

Author - Gena Hamshaw


  • 1 bottle white wine
  • 1 cup peach juice
  • 2 tbsp ginger juice if you have a juicer or 1/4 cup sliced whole ginger
  • 1 tbsp lemon juice
  • 1 large peach chopped
  • 1 lemon cut into thin rounds
  • 1 large orange sectioned
  • 1 1/2 cups sliced strawberries
  • 2 tbsp agave syrup or to taste
  • 1 bottle ginger kombucha


  • Fill a large pitcher with ice. Add all other ingredients except for the kombucha and stir.
  • Refrigerate for a few hours. Add kombucha and serve. Makes 4-6 servings.

 If you want to make a virgin version, that’s easy: simply substitute an extra cup of peach juice (or orange juice if you want to add another flavor) and an extra bottle of kombucha for the white wine. I made this version yesterday, too, and it was also a big hit.


Hope these drinks get your summer off to a festive start! Till tomorrow,



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Categories: Snacks
Dietary Preferences: Gluten Free, No Oil, Raw, Soy Free, Vegan
Recipe Features: 30 Minute or Less, Meal Prep

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  1. just made this tonight – it was a hit! next time i’ll add a bit more booze (hey, that’s me), but otherwise it was perfect 🙂

  2. Oh sorry I missed that detail. I’m just trying to keep recipes as healthy as possible. When I do try to prepare your White Sangria with Peach and Ginger I will take your advice and let you know how it turned out. Thank you 🙂

  3. Is it possible to make this a Virgin Drink?..& what do you recommend in place of the Syrup?

    • There are details on the virgin version in the post. As for sweetener, there is no substitute, per say (except perhaps date paste?) but you could omit if you like.

  4. Gena, this sounds fabulous! And, though it sounds pretty mildly alcoholic to begin with, its nice to have the virgin option. Sometimes it’s nice to indulge in a bubbly drink without any side effects or designated drivers!

  5. I was trying to think of something witty and clever to say but I couldn’t so I’ll just say we better hang out this Summer and I’m hoping you’ll bring this.

  6. yum! sounds great! i actually went to a place last weekend that had delish kombucha cocktails (vodka, red star booch and peach shrub–i am a HUGE lover of american shrub prob bc i love the acid taste of vinegars).

  7. WOW does that look delicious! Can’t wait to try 🙂

    I come from a very large, very traditional Midwestern family, so the idea of a completely vegan wedding sounds like a fantasy to me. They were confused enough when I went plain ol’ vegetarian back in the day, haha. The party sounds beautiful, and judging by the recipes you mentioned, I’m sure it was delicious as well!

  8. I’m not a big drinker but, if I’m going to order a drink, sangria is one of my all-time favorites. I love both red and white sangria! It’s funny, because I usually say (jokingly, because it’s alcohol content is so extremely low) that kombucha is my favorite cocktail. This recipe combines two of my favorite drinks! I love peach and ginger (separate and together), so I can’t wait to try this with my friend who’s also a huge sangria lover.