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.
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Stone Fruit Sangria

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.
Course Cocktail
Cuisine Cocktail
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 241kcal

Ingredients

  • 1 lb. ripe stone fruit peaches, plums, cherries, apricots, nectarines, halved, pitted, and thinly sliced
  • 1 bottle dry white wine I prefer vinho verde
  • 1/2 c. brandy I prefer Hennessy
  • 1/2 c. simple syrup
  • 1/3 c. triple sec I prefer Cointreau
  • Soda water

Instructions

  • 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 4/5 of the way with sangria. Top with soda water, and an extra spoonful of fruit. Serve immediately.

Nutrition

Calories: 241kcal