Peach sangria is summer in a glass! Made with white wine, it’s light, refreshing, and the combination of peaches, plums, grapes, and basil infuse it with so much flavour.
Happy Sangria Day! Now, I don’t mean National Sangria Day, which is December 20. I think every day could (and should) be sangria day when you’ve got this peach sangria recipe at the ready. It is so delicious, so fresh with the basil and summer fruits, and it’s a total crowd pleaser. Make this for your next party and watch it disappear fast!
Why Peach Sangria Is the Ultimate Summer Party Starter
If you’re looking for a refreshing, fruity summer drink, look no further! Here’s why this peach sangria is it:
- Light and thirst-quenching . Now, I love a good red wine sangria too (like my Fall Apple Cider Sangria Recipe ), but when it’s summertime, I’m all about white sangrias, which just feel lighter and more refreshing in the heat.
- Flexible ingredients . One of the best things about peach sangria is that you can make it your own by adding different types of fruit or even other types of alcohol, like rosé (inspired by my Rosé Sangria !) or a splash of peach schnapps for a little extra peach flavour.
- Easy to make for big groups . Sangria is a great option for parties because it can be made in large batches in advance. Because you want to be able to enjoy your party, not play bartender all night!
Notes on Ingredients
Here are the ingredients you’ll need to pick up for this peach sangria recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sugar – You can use cane sugar or coconut sugar .
- Water
- White wine – I use a combination of crisp, dry white wine and a lightly sweet wine. For a dry white wine, try Chardonnay, Sauvignon Blanc, or Pinot Grigio. Riesling, Moscato, and Gewürztraminer are examples of sweet white wines.
- Basil – This adds a fresh, herbal note and it pairs so well with fresh peaches!
- Peaches – Be sure they are ripe and juicy, otherwise they won’t add much flavour to your sangria.
- Black plums
- Grapes – Slice these in half so they infuse the sangria with flavour.
- Limes – Thin lime slices add a citrusy pop.
How to Make Peach Sangria
It’s so easy to make your own sangria! Here’s what you’ll need to do.
- Make simple syrup . Heat the water and sugar in a pot until it comes to a boil. Simmer for 1 minute, or until the sugar dissolves, and let the mixture cool.
- Combine . Add all of the ingredients, along with the simple syrup, to a large pitcher. Stir to combine.
- Chill . Refrigerate for at least 4 hours, or up to overnight before serving.
Tips and Variations
- Switch up the fruit . Nectarines are a great swap for peaches, you can use apricots or pluots instead of plums, and cherries are an excellent sub for grapes if you want to go all in on the stone fruit. Make this recipe your own!
- Try other herbs . Yes, the herbs are customisable too! Thyme, rosemary, or mint would all work well instead of the basil.
- Make it fizzy . For a refreshing, bubbly twist, top off glasses of sangria with club soda or sparkling water.
- Make it ahead of time—but not too far ahead of time . Sangria is a great make-ahead drink for parties and gatherings, but I’d say after a day in the fridge, it’s not as pretty as you want if you’re serving it for a party.
Serving Suggestions
I love serving this peach sangria alongside simple party apps like a Vegan Charcuterie Board or Vegan Whipped Feta Dip with an assortment of crisp veggies. Or, for a meal, it would pair well with these Crispy Beer-Battered Vegan Fish Tacos or my Quinoa Stone Fruit Salad .
How to Store Leftovers
Peach sangria will last up to 2 days in an airtight pitcher. Store it in the refrigerator and stir it before serving.
More Cocktail Recipes
- Kir Royale
- Mango Mojito
- Pineapple Coconut Rum Cocktail
- Peach Bellini
Ingredients
- 1/2 cup cane/coconut sugar , 100 g
- 1/2 cup water , 120 ml
- 4 cups dry white wine , 1 bottle ( 960 ml)
- 4 cups lightly sweet wine , I used 1 bottle Zinfandel ( 960 ml)
- 2 tablespoons basil , chopped, 6 g
- 2 peaches , sliced
- 2-3 black plums , sliced
- 1/2 cup grapes , sliced, 75 g
- 2 limes , sliced
Instructions
- In a pot over high heat, stir the water and sugar until it comes to a boil. Boil together until they form a simple syrup for about 1 minute. Remove from heat and set aside to cool.
- In a jug, mix all the other ingredients together. Add the simple syrup and swirl to sweeten the sangria.
- You can sneak in a sip now, but refrigerate for 4 hours to overnight for the flavours to meld together properly and be smoother.
Notes
Peach Sangria
Ingredients
- 1/2 cup cane/coconut sugar 100 g
- 1/2 cup water 120 ml
- 4 cups dry white wine 1 bottle ( 960 ml)
- 4 cups lightly sweet wine I used 1 bottle Zinfandel ( 960 ml)
- 2 tablespoons basil chopped, 6 g
- 2 peaches sliced
- 2-3 black plums sliced
- 1/2 cup grapes sliced, 75 g
- 2 limes sliced
Instructions
- In a pot over high heat, stir the water and sugar until it comes to a boil. Boil together until they form a simple syrup for about 1 minute. Remove from heat and set aside to cool.
- In a jug, mix all the other ingredients together. Add the simple syrup and swirl to sweeten the sangria.
- You can sneak in a sip now, but refrigerate for 4 hours to overnight for the flavours to meld together properly and be smoother.
Notes
Nutrition
Peach Sangria https://jessicainthekitchen.com/stone-fruit-sangria/ July 9, 2025
Inari sushi is easy to make vegan! Tuck tangy sushi rice into the tofu pockets and add toppings like avocado, spicy carrots, and tofu scramble. The perfect sushi recipe for beginners!
When I go to a sushi restaurant and see that vegan inari is on the menu, I do a little happy dance! If you’ve never had it, inari sushi consists of sushi rice stuffed into a pouch of fried tofu. The tofu pouches are simmered in a mixture of soy sauce, sugar, and mirin, giving them a slightly sweet and tangy flavour, along with a fun chewy texture. And when it comes to making sushi at home, this is the easiest! I love doing sushi night at home with this inari sushi, along with my Vegan Sushi recipe.
Why Inari Sushi Is Totally Worth Making
Friends, you are going to LOVE this sushi recipe! Here’s why it’s one of my favourites:
- Sweet and savoury . The combination of the slightly sweet inari pockets and tangy sushi rice is just absolute perfection.
- The easiest vegan sushi you can make . Seriously! The hardest part is finding the tofu pouches. Once you’ve done that, it’s just a matter of making rice, stuffing it into the pouches, and topping them.
- Versatile . Inari sushi can be customised with so many toppings, or you can just eat them as-is with the rice only.
- Portable and meal prep-able . This recipe is fantastic for meal prep lunches because it lasts a few days in the fridge and it stands up well to being transported in a container.
Notes on Ingredients
This section provides an overview of the key ingredients needed to make inari sushi at home. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Base:
- Sushi rice – Cook the sushi rice in water, then flavour it with rice vinegar, maple syrup or sugar, and salt.
- Inari age tofu pouches – You can find these at Japanese grocery stores or purchase them online. They come in cans or vacuum-sealed packages.
For the Toppings:
- Avocado – For the avocado topping option, you’ll just need avocado and salt. Simple!
- Spicy carrot – Shredded carrots are jazzed up with toasted sesame oil, rice vinegar, sriracha or chili paste, and salt.
- Tofu scramble – As a vegan swap for eggs, I cook tofu in olive oil with turmeric (for eggy colour!), garlic powder, nutritional yeast , salt, and pepper.
- Optional garnishes – Toasted sesame seeds, thinly sliced scallions, nori strips.
How to Make Vegan Inari Sushi
As promised, making vegan inari sushi at home is simple! Here’s what you’ll need to do.
Cook the rice.
- Cook the sushi rice . Rinse the rice until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then simmer covered on low for 15 minutes. Let it rest for 10 minutes.
- Season and cool . Whisk the rice vinegar, maple syrup, and salt in a small bowl. Fold this mixture into the rice, then let it cool to room temperature.
- Prepare the toppings . Slice the avocado, toss the carrots with sesame oil, vinegar, sriracha, and salt, and cook the tofu scramble in a pan with the oil and seasonings until golden.
Stuff the rice into the tofu pouches.
- Assemble . Open the inari pouches and stuff each with 2 tablespoons of sushi rice. Smooth the top and add the toppings. Garnish with sesame seeds, scallions, or nori and serve with soy sauce.
Tips for Success
- Use the right rice . Ensure you use short-grain sushi rice and cook it correctly to achieve the right sticky texture. Long-grain rice won’t work in this recipe.
- Be gentle with the inari pouches . When handling tofu pouches, open them carefully to avoid tearing. The tofu skin is delicate!
- Don’t overfill the pouches . Use about 2 tablespoons of sushi rice per pouch to avoid overfilling. I like to slightly compact the rice to help it stay in place, but if you press too hard, it will lose its fluffy texture.
Variations
Feel free to get creative with the toppings! Try my Watermelon Tuna or the tomato tuna from my Crispy Rice recipe. Or just layer on your favorite vegan sushi fillings like cucumber or pickled veggies. Sticky Sesame Shiitake Mushrooms would be fabulous too!
How to Store
Store inari sushi in an airtight container in the refrigerator for up to 3 days. To prevent the rice from drying out, you can cover each piece with a damp paper towel before sealing the container. Do not freeze this recipe.
More Vegan Japanese Recipes
- Onigiri
- Vegan Katsu Curry
- Crispy Teriyaki Tofu Recipe
- Vegan Japanese Milk Bread
Ingredients
For the Sushi Rice and Inari Age Tofu:
- 2 cups sushi rice , 400 grams
- 2 ¼ cups water , 530 milliliters
- 3 tablespoons rice vinegar , 45 milliliters
- 1 tablespoon maple syrup or sugar , 15 milliliters
- 1 teaspoon salt , 5 grams
- 16 seasoned inari age tofu pouches , store-bought, from a can or vacuum pack
For the Toppings:
- 1 ripe avocado , sliced – about 150 grams
- Pinch of salt , to taste
Spicy Carrot:
- 1 medium carrot , shredded – 60 grams
- 1 teaspoon sesame oil , 5 milliliters
- 1 teaspoon rice vinegar , 5 milliliters
- 1 teaspoon sriracha or chili paste , 5 milliliters
- Pinch of salt , to taste
Tofu Scramble:
- ½ block firm tofu , crumbled – 150 grams
- 1 teaspoon olive oil , 5 milliliters
- ¼ teaspoon turmeric , 0.5 grams
- ½ teaspoon garlic powder , 1 gram
- 1 tablespoon nutritional yeast , optional – 5 grams
- Salt and pepper , to taste
Optional Garnishes:
- Toasted sesame seeds
- Thinly sliced scallions
- Nori strips
Instructions
Prepare the Sushi Rice:
- Rinse the sushi rice in cold water until the water runs mostly clear.
- Combine rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.
- Remove from heat and let sit covered for 10 more minutes.
- In a small bowl, mix rice vinegar, maple syrup (or sugar), and salt. Gently fold into the warm rice. Let cool to room temperature.
Prepare the Toppings:
- Avocado : Slice the avocado.
- Spicy Carrot : Toss shredded carrots with sesame oil, vinegar, sriracha, and salt. Let sit for 5–10 minutes to marinate.
- Tofu Scramble : Heat olive oil in a skillet over medium heat. Add crumbled tofu, turmeric, garlic powder, and nutritional yeast. Cook for 4–5 minutes, stirring occasionally, until slightly golden. Season with salt and pepper to taste.
Assemble the Inari Sushi:
- Open each inari pouch gently and stuff with about 2 tablespoons (about 30 grams) of seasoned sushi rice.
- Smooth the top with the back of a spoon.
- Top each pouch with one of the prepared toppings — a slice or fan of avocado, a spoonful of spicy carrot, or tofu scramble. You can make an assortment by using different toppings on separate pockets, or layer a small amount of two or more toppings together if desired.
- Garnish with sesame seeds, scallions, or nori strips if desired.
- Serve immediately with soy sauce on the side.
