Stone Fruit Sangria

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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

Inactive Time: 4

Total Time: 4 10

Course: Drinks

Cuisine: American

Servings: 8

Author: Maryanne Cabrera

Ingredients

¾ 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*
¼ cup Grand Marnier Raspberry Peach liquor
⅓ cup bourbon of choice
½ cup granulated sugar
10 dashes Fee Brother Peach Bitters
1 cup club soda, chilled

Instructions

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.

Notes

I used Quinson Côtes de Provence Rosé from Trader Joe's and Fee Brothers Peach Bitters