Sangria is one of those nearly infinitely variable drinks. Mix and match wines, fruit, and the amount of sweetness to your liking.
My favorite fruits are in-season stone fruits of all kinds. Stone fruits are those with pits (stones). And they typically come as “free stones” (very easily removable pits) or “cling” stones (the ones where the flesh clings to the pit and are tricky at best to remove). I prefer nectarines, apricots and plums. But there are also peaches (the fuzzy skin tickles my teeth and I don’t enjoy peeling them) lychees, mangoes, cherries, plus all the hybrids out there like plumcots/pluots, etc.
Rosé wines are wildly popular again. They are light and refreshing like a white wine but have a little more body due to the use of the grape skins (to my palette anyway, and I am by no means an oenophile or sommelier). I think rosé wines work best with stone fruit sangrias. Some non-oaked whites work well, too. I like to save the red wines for early fall with autumnal fruits (apples, persimmons, even pomegranate) and add I stick of cinnamon or a couple of star anise. Reds also require more added sweetness, which is why I think rosé is the most refreshing and lightest for summer stone fruit sangrias.
Use the following recipe as a guide. Swap out any fruit you don’t like for ones you do. And adjust the level of sweetness to your liking. What do you do with all the fruit that’s left at the bottom of your glass? Eat it, of course!
Did you enjoy reading or making the recipe from this post? If so, please give it a “like” or a comment. It would be nice to know you are out there and that my posts connect with you.
Summer Stone Fruit Sangria
- 1 bottle (750 ml) of rosé wine
- 1/4 cup simple syrup (see recipe, below). Feel free to use an alternative sweetener
- 1 nectarine, 2 plums, 2 apricots
- Mint sprigs for garnish, optional
- Ice, optional
- Make simple syrup. (This is a 2:1 simple syrup recipe. Place 1/2 cup sugar and 1/4 cup water into a small sauce pan. Bring to a boil. Let cool completely. Voila! Simple syrup). Use the extra to adjust sweetness as needed, or use for iced tea or another beverage later
- You could just add sugar directly to the wine, but a simple syrup ensures that it is dissolved completely
- Pour bottle of wine into a pitcher or a wide mouth jar
- Add simple syrup
- Dice all fruit into bite sized pieces and add to pitcher. Stir thoroughly
- Chill in refrigerator for several hours or over night
- Taste for sweetness level before serving and add more simple syrup if needed (go slowly, it creeps up on you!)
- Stir before serving and distribute fruit evenly into each glass. Serve with or without ice and/or mint
Try my other drinks: