Summertime Stone Fruit Sangria

Summertime Stone Fruit Sangria

Don't wait any longer to start sipping summer spritzers!

With Memorial Day welcoming the season this weekend, now is as good a time as any to kick back, relax, and enjoy a drink or two in the sunshine.

Should we also mention it's National Wine Day today? Not that you needed any more reasons for a boozy fix. 😉

Aside from rooftop refreshers and bars on the beach, summer brings us an incredible array of produce with stone fruit near the top of the list. Peaches, apricots, nectarines, plums, cherries, and more mini plumps are showing their lovely little faces again and we couldn't be more pleased. 

So let's recap: it's National Wine Day and stone fruit season is officially underway. Wine not marry the two?! 🍷

Behold your newest fruity infusion: Stone Fruit Sangria. Cheers!

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Summertime Stone Fruit Sangria

Ingredients

  • 2 apricots, halved, pitted, and sliced into small wedges
  • 1 nectarine, halved, pitted, and sliced into small wedges
  • 1 peach, halved, pitted, and sliced into small wedges
  • 1 pluot, or plum, halved, pitted, and sliced into small wedges
  • 1- 750mL bottle of rosé wine (I used Coppola Sophia Rosé.  Its available at Costco, Target, and most box big stores.)
  • 1/4 cup peach brandy, or peach liqueur
  • 1/4 cup granulated sugar
  • 2 cups club soda

Directions

1. In a large pitcher, combine sliced apricot, nectarine, peach, and pluot.  Add wine, peach brandy, and sugar.  Stir to combine.  Cover pitcher with lid or plastic wrap.  Let chill in fridge for at least 30 minutes (or up to 8 hours).

2. Before serving, add club soda.  If desired, sugar the rims of glasses.  Add ice and pour in sangria.  Finish with mint leaves for garnish and added color.

Recipe credit: The Chic Site.

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