This stone fruit sangria is refreshing, just sweet enough, and perfect for entertaining on a small or large scale. I like to serve it with a simple cheese platter for an evening happy hour or weekend afternoon gathering with great friends and good times.
I love entertaining, especially in the summer. One of my favorite ways to spend a weeknight or Sunday afternoon is with a few of my favorite people, sipping a chilled glass of wine and munching on snacks. I’ve mentioned before that I was an event planner for over a decade, and my natural inclination towards hospitality gave me a great career and a lifetime love for parties, both big and small. But those long evenings with elaborate menus and hand-crafted cocktails for a crowd through the filter of parenthood is a straight up mess. While you’re putting the finishes touches on a gorgeous composed salad, the toddler is shoving trash in his mouth while the big kid is climbing atop the kitchen table screaming “look at meeeee!”. Or you go upstairs to clean up the kids and find yourself in the middle of an epic diaper blowout. Meanwhile, the soufflé just burned. Or my personal favorite – you’re putting the finishing touches on the dining room table while the children are playing quietly and you suddenly hear an ear-piercing, blood-curling scream from the play room.
Parties are just no fun with little people. At least, not fancy parties. And besides, who’s got the time and energy for elaborate entertaining when you’ve got tiny humans to tend to 24/7? Not this lady. No freaking thank you.
Nevertheless, she persists. The hospitality force is strong with this one and I love to cook for others – next to sleeping, it’s my favorite thing to do. And since I don’t get to sleep much these days…entertaining it is. In lieu of the elaborate affairs of my past, I stick to the basics like a cozy pasta dinner and grocery-store dessert, or even easier “menus” like cake and coffee, or wine and cheese. Just enough drink, and just enough snack, with barely a quarter of the effort. The ultimate win/win.
In the summer, I love to make this refreshing stone fruit sangria and serve it with a simple cheese platter. The portions on both scale up or down quickly and easily. And since the sangria can withstand a good long soak in the fridge, I can prepare it the night before or morning of while the kids are napping or on a walk with Dad. It’s an easy and elegant cocktail that’s perfect alongside some sparkling water and maybe a couple of beers.
Stone Fruit Sangria Recipe Notes
Use whatever stone fruit looks best at the market or grocery store. You want ripe, juicy fruit for the best flavor, so be selective. Peaches, nectarines, cherries, plums, apricots – they’re all fair game.
Traditional sangria is prepared with red wine, but you want to use a white here (or even a rose). I like a dry, but slightly sweet varietal, like vinho verde, albarino, sauvignon blanc, or torrontes. Casal Garcia makes a fabulous vinho verde (I find it most often at Trader Joe’s). Vinho verde is lower in alcohol, slightly effervescent, and typically my first choice for stone fruit sangria. Stay away from oaked wines or anything too buttery. When I’m making this for a really big crowd, I like to use a Sauvignon Blanc Bota Box. I know, I know, boxed wine. But this Bota varietal is pretty great drinking on its own, and perfect for a large batch of stone fruit sangria.
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- Large Pitcher
- 1 lb. ripe stone fruit, peaches, plums, cherries, apricots, nectarines, halved, pitted, and thinly sliced
- 1 bottle dry white wine, I prefer vinho verde
- ½ c. brandy, I prefer Hennessy
- ½ c. simple syrup
- ⅓ c. triple sec, I prefer Cointreau
- Soda water
- Slice the stone fruit. Add the white wine, brandy, triple sec, and simple syrup to a large pitcher and stir. Add the sliced stone fruit, then transfer to the fridge and allow to marinate until chilled - at least 4 hours, and up to 12.
- To serve, add a handful of ice to a collins glass and fill the glass ⅘ of the way with sangria. Top with soda water, and an extra spoonful of fruit. Serve immediately.