Tis the season for stone fruits! Why not make a Sangria out of ’em?!
Sangria, in my opinion, is the ultimate summer drink. Wine and alcohol-infused fruit together on a hot July afternoon? Freaking magical. And with summer being peak stone fruit season, it makes perfect sense to put them in a celebratory drink to the sun.
Any stone fruit will do, but this Stone Fruit Sangria includes my favorites: cherries, plums, and nectarines.
Moscato was the flavor that got me hooked on wine. It’s almost candy-like flavor makes it oh-so-easy to drink, which can be a bad thing on a marathon Beer Pong night with your friends.
Trust me. Moscato is why I use beer on those nights, now. Longevity, my friends.
To be honest, any wine will do for this sangria. I almost used a plum-based red instead, but I really wanted the visual of the fruit to stand out, so I grabbed a couple of the (far too many) bottles of white from my wine cabinet and may or may not have sneaked a quick glass before pouring it into my adorable new Mason dispenser. So, whatever you have on hand will be fine, just go with your taste.
Just be sure to share!
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Or, if not, try to drink it in moderation, because if you’re anything like me, too much wine will send you into a summer slumber.
Stone Fruit Sangria
Ingredients
- 2 nectarines sliced
- 3 plums sliced
- 20 cherries pitted and halved
- 2 bottles Moscato or your favorite white or red wine
- 1 liter sparkling water
Instructions
- Place sliced fruit in a pitcher or drink dispenser. Add Moscato and seltzer water.
- Stir with wooden spoon to mix, gently muddling the fruit on the bottom to release some of their juices.
- Place in refrigerator and let steep for 8-24 hours. The flavor intensifies the longer it sits.
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