With stone fruit season in full swing, what better way to enjoy the fruits than with some wine? This stone fruit sangria is sweet, refreshing and potent.
There are many reasons to love summer. One reason: lots and lots of sangria.
With stone fruit season in full swing, what better way to enjoy those fruits than with some wine?
Sangria is perfect for summer parties and get-togethers. It is a crowd favorite because the drink is so customizable. Adjust the fruits, liquors, and flavors to cater to different moods and events.
What wine works best for sangria?
Don’t worry about getting the best wine for sangria. With all the ingredients you’re adding, there is no point in splurging for the most expensive or tastiest bottle.
A decent table wine will do just fine. I used a bottle of $6 bottle of rose from Trader Joe’s.
The recipe works best with a crisp rose wine or a crisp white like a sauvignon blanc or pinot Grigio.
Stone Fruit Sangria
Over the years, “sangria” has come to take on new meaning. Traditionally, sangria is made with red wine. Under European law, only sangria made in Spain or Portugal can be labeled such.
However, here in America, sangria has no limits or bounds. It can be made with any kind of wine, any fruits and spices, and can even be made without alcohol.
What stone fruits work best for this recipe?
- Cherries (preferably sweet varieties like Rainier)
- Peaches (yellow or white)
- Nectarines (all varieties)
I used a combination of my favorite stone fruits: Rainier cherries, white peaches, white nectarines, and pluots. Feel free to experiment and use other fruits in season.
I recently made this stone fruit sangria for my friend’s housewarming party.
It was the perfect drink to accompany our spicy Thai meal. And after dinner, we had a whole lot of boozy fruit slices to munch on. (The alcohol soaked fruit is THE BEST part of sangria, in my opinion.)
How to mix together sangria:
- Cut up all your fruits and place them in a large pitcher. Pour in one 750 mL bottle of rose wine.
- Add 1/4 cup of Grand Marnier Raspberry Peach liquor. Peach brandy or peach liquor can also be substituted.
- Add 1/3 cup bourbon of choice.
Pour in 1/2 cup of sugar and stir to combine. Follow with 10-15 dashes of peach bitters. While this is optional, I think the bitters really help to enhance the flavors of the fruits.
Cover the sangria and let it chill in the fridge for at least 4 hours. Give the sangria time to marinade, and allow the fruits to soak in the alcohol.
Right before serving, add 1 cup of club soda. Stir to combine.
Serve sangria chilled with a lot of ice. This sangria is pretty strong, so you’ll want to dilute it with some ice.
Stone Fruit Sangria
With stone fruit season in full swing, what better way to enjoy the fruits than with some wine? This stone fruit sangria is sweet, refreshing and potent. Enjoy it with friends and family this summer!
Yield: about 1 liter
- 3/4 cup cherries, halved, pitted
- 1 nectarine, pitted, sliced into thin wedges
- 1 peach, pitted, sliced into thin wedges
- 2 pluots (or plumcots), pitted, sliced into thin wedges
- 1- 750 ml bottle of rosé wine*
- 1/4 cup Grand Marnier Raspberry Peach liquor
- 1/3 cup bourbon of choice
- 1/2 cup granulated sugar
- 10-15 dashes Fee Brother Peach Bitters
- 1 cup club soda, chilled
Place cut fruit in large pitcher. Add rosé wine, Grand marnier, bourbon, sugar, and bitters. Stir to combine. Cover and let chill in the fridge for at least 4 hours (overnight is best).
Before serving, add chilled club soda. Serve chilled over ice.
I used Quinson Côtes de Provence Rosé from Trader Joe's and Fee Brothers Peach Bitters
All images and text © The Little Epicurean