Stone Fruit Sangria - Caity

 

There is something about sangria that says, "kick back on the patio and enjoy life". And I am listening! I love sangria in the summer and this Stone Fruit Sangria (stone fruit refers to the pits inside of the fruit) is an excellent addition to any summer get together. With all the beautifully ripe produce around, I insist you try it this weekend! You will not be disappointed. Try serving it with Caprese Salad, Salmon with Blackberry Chimichurri, and Grilled Fava Beans.

Instead of peach brandy, I used High West's Peach Vodka and it was great! This recipe comes from the website, The Kitchn. 

One year ago: Watermelon Popsicles
Two years ago: Fig Crostini, Greek Layered Dip with Pita Chips
Three years ago: Blueberry Banana Bread
Four years ago: Spicy Edamame, Chocolate Zucchini Cake

Serves 4


 
what you'll need:

1/4 cup water
1/4 cup sugar
1 cup sliced peaches, skins left on
1 cup sliced plums, skins left on
1 cup cherries, stemmed and pitted
1/2 cup peach brandy (or I used High West Peach Vodka)
1 750-mL bottle dry Riesling, chilled 
ice 

In a small saucepan, combine the sugar and water. Heat until the sugar has dissolved. 

Place the peaches, plums and cherries in a large pitcher and pour the sugar syrup over. 

Add the peach brandy (or peach vodka in my case) and stir. Add the cold Riesling and chill until ready to serve, at least an hour but ideally overnight. 

Serve over ice with pieces of stone fruit in each glass. Enjoy!  

One year ago: Watermelon Popsicles
Two years ago: Fig Crostini, Greek Layered Dip with Pita Chips
Three years ago: Blueberry Banana Bread
Four years ago: Spicy Edamame, Chocolate Zucchini Cake



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