Fruity, lightly boozy, and utterly refreshing — this Vegan Tea Sangria with Peaches & Raspberries brings bright summer fruit and a delicate tea base together in a pitcher that disappears fast. Perfect for backyard brunches, potlucks, or whenever you want a beautiful, vegan cocktail without fuss.
I’ll keep this friendly and usable — like I’m standing next to you at the counter while we stir and swap stories. I test this recipe often (yes, purely for science) and I promise it’s easy, pretty, and reliably crowd-pleasing. FYI, you don’t need any bartending skills — just good fruit, a nice bottle of white, and a pitcher.
Quick Recipe Overview – Vegan Tea Sangria with Peaches & Raspberries
- Yield: 8–10 servings (1 cup ≈ 1 serving)
- Prep Time: 5 minutes
- Additional Time (macerate/chill): 1 hour (preferably longer — up to 8 hours)
- Total Time: 1 hour 5 minutes (hands-on: 5 minutes)
- Primary keyword: Vegan Tea Sangria with Peaches & Raspberries
- Estimated calories per serving: ~168 kcal (see nutrition section)
Why this Vegan Tea Sangria with Peaches & Raspberries works
Sangria shines when a liquid base soaks up fruit flavors. I swap soda or straight juice for sweet tea and watch the fruit sing. The tea adds subtle tannins and rounded sweetness that pair beautifully with peaches and raspberries. The white wine keeps things light and summery while the fruit infuses flavor and color. Who knew tea could flirt with wine so well? 🙂
Ever wanted a cocktail that looks gorgeous in a glass but doesn’t require a blender? This one.
Ingredients (makes 8–10 servings)
- 6 cups (1.4 L) sweet tea — chilled (homemade or store-bought)
- 1 bottle (750 ml) dry to off-dry white wine (Sauvignon Blanc, Pinot Grigio, or Vinho Verde work great)
- 2 cups fresh raspberries (or thawed frozen raspberries)
- 2 cups sliced fresh peaches (about 2–3 medium peaches)
- Fresh mint sprigs, for garnish (optional)
- Ice for serving (optional)
Bold tip: Use ripe, fragrant peaches for the best flavor. If peaches feel shy, add a splash of peach nectar (vegan) to boost the fruitiness.
Equipment You’ll Need – Vegan Tea Sangria with Peaches & Raspberries
- Large pitcher (at least 2–3 quarts)
- Measuring cups
- Knife and cutting board (for slicing peaches)
- Long spoon or cocktail stirrer
- Glasses for serving (highball or wine glasses both look pretty)
No special tools, no stress. I love how simple this is.
Step-by-step Instructions for Vegan Tea Sangria with Peaches & Raspberries
- Brew and chill the tea (if you make it fresh). Use your preferred black tea or an aromatic blend (like peach black tea) and sweeten while warm. Cool completely in the fridge.
- Combine liquids. Pour 6 cups of sweet tea into the pitcher. Add the entire bottle of white wine and stir gently to combine.
- Add fruit. Toss in 2 cups raspberries and 2 cups sliced peaches. Stir lightly so the berries don’t get mushy.
- Chill. Cover and chill for at least 1 hour — at this point you’ll already get a nice flavor. For deeper infusion, chill 8 hours or overnight.
- Serve. Fill glasses with ice, pour sangria, and garnish with fresh mint or a peach slice. Enjoy promptly.
Pro tip: Scoop a few fruit pieces into each glass for a pretty presentation. The fruit will keep soaking up the tea-wine flavor, so it doubles as dessert.
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Storage & Make-Ahead
- Make ahead: Prepare sangria up to 24 hours in advance; flavor improves with time.
- Refrigerate: Store in the fridge in the pitcher (covered) for up to 48 hours. After 48 hours, the fruit becomes very soft and the texture changes.
- Freezing: Don’t freeze the sangria — the wine and fruit texture won’t recover well.
- Leftovers: Serve leftover sangria within 1–2 days for the best taste.
Want to prep earlier? Mix the tea and wine and keep fruit in a separate container. Add fruit when ready to serve for a fresher texture.
Substitutions & Variations (keep it vegan!)
- Non-alcoholic version (mocktail): Replace wine with sparkling water or non-alcoholic white wine for the same vibe without alcohol. Add a touch more sweet tea if you want more body.
- Different tea: Use peach black tea, earl grey, or even hibiscus for a tart, floral twist. Hibiscus makes a gorgeous ruby sangria.
- Fruit swaps: Substitute nectarines for peaches or use strawberries instead of raspberries. Citrus slices (orange or lemon) add brightness.
- Sweeter sangria: Add 1/4 cup agave or simple syrup if your peaches and tea feel shy. Keep it light; you can always sweeten later.
Everything above stays 100% vegan — no animal products here.
Serving Suggestions & Pairings
- Serve with: light salads, vegan cheese board, grilled veggies, or simple tapas.
- Food pairing: I like this with a minty cucumber salad or garlic-roasted chickpeas. The sangria’s fruit-forward notes complement spicy or salty bites beautifully.
- Presentation tip: Use clear glasses and big ice cubes; they keep the sangria pretty without diluting too fast.
Nutrition (per serving — approximate)
- Yield: 8 servings
- Serving size: 1 (approx. 1 cup)
- Calories per serving: ~168 kcal
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 6 mg
- Carbohydrates: 25 g
- Fiber: 3 g
- Sugar: 20 g
- Protein: 1 g
Notes on nutrition: The sugar mainly comes from the sweet tea and fruit. If you want fewer calories, use unsweetened tea and reduce added sweetener, or use a light wine. IMO, keeping it balanced tastes better than making it a guilt-free disappointment.
Tips for a Stellar Vegan Tea Sangria with Peaches & Raspberries
- Pick ripe peaches. Smell them — if they smell sweet, they’ll taste sweet.
- Avoid over-mashing the raspberries. Stir gently to keep the color vibrant and avoid a cloudy drink.
- Chill well. Cold sangria tastes cleaner and more refreshing. I usually make mine the night before to let flavors mingle.
- Taste as you go. Adjust sweetness or wine level to match your crowd. Prefer more tea-forward? Add extra tea. Want it boozier? Add a splash of more wine. No judgment here. 🙂
- Garnish cleverly. A sprig of mint and a thin peach slice make it photogenic and delicious.
Comparison: How this sangria stacks up against classic sangria
- Traditional red sangria uses red wine, brandy, and citrus. It tastes bolder and sometimes heavier.
- This tea sangria feels lighter and brighter thanks to the white wine and tea base. The tea adds structure without needing extra alcohol or heavy syrups.
- Mocktail versions can mimic the mouthfeel by adding sparkling water or non-alcoholic wine. If you want something truly zero-proof but fancy, try sparkling peach kombucha as the bubbly base.
If you want a delicate, fruity, and vegan-friendly pitcher that suits a sunny afternoon, this recipe outshines many heavier versions.
Still Hungry, Try It Next recipe :-
Vegan Cucumber Gin Martini Spring Cocktails
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Vegan Raspberry Jam Thumbprint Cookies (Valentine Style)
Final Thoughts — Quick, Pretty, Vegan
This Vegan Tea Sangria with Peaches & Raspberries hits the sweet spot between simple and special. You can make it in five minutes and then take credit for waking up your gathering with a gorgeous pitcher. It tastes like summer, looks like a celebration, and stays totally vegan — score.
So, will you try it for your next get-together? I bet your friends will ask for the recipe (and you’ll get to say “I made that” while pretending it took real effort).
Vegan Tea Sangria with Peaches & Raspberries — Cocktail Recipe
Ingredients
Equipment
Method
- Brew and chill the tea (if you make it fresh). Use your preferred black tea or an aromatic blend (like peach black tea) and sweeten while warm. Cool completely in the fridge.
- Combine liquids. Pour 6 cups of sweet tea into the pitcher. Add the entire bottle of white wine and stir gently to combine.
- Add fruit. Toss in 2 cups raspberries and 2 cups sliced peaches. Stir lightly so the berries don’t get mushy.
- Chill. Cover and chill for at least 1 hour — at this point you’ll already get a nice flavor. For deeper infusion, chill 8 hours or overnight.
- Serve. Fill glasses with ice, pour sangria, and garnish with fresh mint or a peach slice. Enjoy promptly.
- Pro tip: Scoop a few fruit pieces into each glass for a pretty presentation. The fruit will keep soaking up the tea-wine flavor, so it doubles as dessert.
Notes
Nutrition (per serving — approximate)
- Yield: 8 servings
- Serving size: 1 (approx. 1 cup)
- Calories per serving: ~168 kcal
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 6 mg
- Carbohydrates: 25 g
- Fiber: 3 g
- Sugar: 20 g
- Protein: 1 g
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.