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!
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
- 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
- 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.