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Stone Fruit Sangria

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
Prep Time: 10 mins
Inactive Time: 4 hrs
Servings: 8
Author: Maryanne Cabrera


  • 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