From the Blog

Peaches & Cream "Sangria"...Floats!

Allison Gnade, Former New Pi Editor June 1 Category: Recipes
Peach Soda Sangria

(Float optional, But Why the Heck Not?)

While this might sound like an all-but-the-kitchen-sink moment, our pairing pro Miss Nik knows what she’s talking about. Snag our amazing Missouri peaches right now while they’re at the top of their game and slice 4 into a pitcher with a bottle of our super affordable Cautivo Chardonnay ($2.99/bottle!!!) to blend flavors for an hour.

Pour in 2 cans of Blue Sky Cream Soda (yes, really!), 2 oz. of brandy if you like, muddle or mush the peaches a bit and pour into glasses, adding a few frozen raspberries or strawberries and a sprig of mint if you please!

Here’s the recipe in a more traditional recipe form! Props to Miss Nik, New Pi Mistress of Wine & Cheese, for creating it!

Peaches and Cream “Sangria”

4 servings


  • 4 Missouri Peaches, cut into wedges
  • 1 bottle Cautivo Chardonnay, chilled
  • 2 cans Blue Sky Cream Soda (cane sugar soda – no corn syrup!), chilled
  • 2 oz Brandy, optional
  • ½ cup frozen raspberries or strawberries, optional


Place peach slices in a large pitcher.

Add Cautivo Chardonnay and chill in the refrigerator for 1 hour.

Once the flavors have had time to blend, add brandy.

Muddle lightly with the back of a large spoon, and add the cream soda.

Divide mixture into four mason jars, placing several peach slices in each jar.

Garnish with a sprig of mint, if desired.

For a pop of color and flavor, add a few frozen raspberries or strawberries before serving.


And make sure to eat the wine-soaked peach slices – they’re extra delicious!

Peaches & Cream Sangria Float

For a really special light summer dessert, add a generous scoop of vanilla ice cream to each jar and revel in the glory of it all!

Allison Gnade, Former New Pi Editor About the Author

Allison Gnade, Former New Pi Editor

Allie worked on organic farms in Italy and Sweden through WWOOF (Worldwide Opportunities on Organic Farms), received her BA in English at Grinnell College, and studied the arts in London and Florence, eating her way across Europe and Scandinavia. Returning home to Iowa, she loved working at Grinnell Heritage Farm with her now-husband as their first farm interns, then moved to Iowa City to work at your local, independent cooperative grocery! She helped coordinate New Pi events and edited the Co-op's local food magazine and blog for eight years. She bakes tarts for Iowa City’s Farmers’ Market, covers communications for the International Writing Program, and volunteers on the Board for Table to Table food rescue.