Cocktail Tuesday: Stone Fruit Sangria

by chefkittie on June 26, 2012

Stone fruit season is upon us! Peaches, nectarines, cherries — all beautiful on their own, all delicious in a white wine sangria.

Sangria originated in Spain or Portugal, depending on who you talk to, and traditionally consists of Wine, Fruit, Sweetener, and Brandy. Either red or white wine can be used, so long as it’s on the sweet/dry end of the spectrum. The sweetener varies wildly, from simple syrup to honey or orange juice. As for the brandy, it’s often substituted with a seltzer-based beverage like soda water or 7-UP.

I’m a sangria purist. There are few things more delicious than an excellent wine and fruit paring; these flavors should speak for themselves. Don’t worry about the brandy and the soda and the 18 kinds of chopped fruit. Focus on a good wine, 2-3 types of fresh, seasonal fruit, and a basic sweetener. Mix these up and let them chill. They will mingle and mellow, and you’ll be treated to what I can only describe as Summer In A Glass.

And, as an added bonus, when the wine’s gone you’re left with Boozy Fruit! It’s good stuff, man. Good. Stuff. You can eat it with ice cream, or bake it in tarts, or just eat it out of the glass like me.

Stone Fruit Sangria
Recipe type: Beverage, Cocktail
Author: Chef Kittie
Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
Serves: 4-6
This simple wine punch takes delicious advantage of stone fruits that ripen in early summer.
  • 2 bottles White Wine, Dry & Sweet (See notes)
  • 2 large Peaches
  • 8 oz. Cherries
  • 1/4 cup Simple Syrup (recipe below)
  • Soda Water or Citrus Soda, optional
  1. To make simple syrup: combine 1/4 cup Sugar and 1/4 cup Water in a saucepan over medium-high heat. Stir until sugar is completely dissolved, and remove before syrup boils. Set aside to cool.
  2. Halve the peaches, remove the pit, and slice each half thinly. Set aside.
  3. De-stem the cherries. If you have a cherry pitter, remove the pits and slice in half. If not, slice the cherries in half, and remove the pits.
  4. Combine the peaches and cherries in a large pitcher (2 liters/8 cups). Pour the simple syrup over the fruit. Uncork the wine, and gently pour over the fruit and syrup. Stir to combine.
  5. Cover the pitcher and place in the refrigerator. Let the sangria chill for at least 8 hours, or overnight if you can.
  6. To serve: remove the covering, add soda water or citrus soda if desired, and thoroughly stir. Spoon fruit pieces into glasses and pour wine over them.
  7. Enjoy!

Pinot Grigio, Riesling, and Gew├╝rztraminer are all excellent wine choices, and readily available for under $10 at most grocery and liquor stores.

For this particular batch, I used white peaches and red cherries, because they were ripe and available; feel free to use any kind of peach or cherry that is available to you! The ripeness, not the kind, is what makes a delicious sangria.

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(This recipe was inspired by several websites, and is ultimately my own creation.)

{ 6 comments… read them below or add one }

myfudo June 27, 2012 at 10:02 am

Really refreshing! I am amazed at how easy it is to make. Thanks for sharing. Will definitely try!


chefkittie June 29, 2012 at 8:41 pm

Come on back and let me know how it turns out for you!


Katie June 27, 2012 at 4:50 pm

So beautiful! Sangria is such a pretty drink.


chefkittie June 29, 2012 at 8:40 pm

Thanks, Katie! I agree, it’s a beverage that has both looks and taste. That iced coffee you posted looks darn tasty too!


Laura June 30, 2012 at 7:33 pm

Love your cocktail Tuesdays! May I recommend the Midori/sake one that Derek and I had at our sake tasting?


chefkittie July 2, 2012 at 6:36 pm

Fantastic idea! I’ve been looking for an excuse to pick up some sake, you are my new carte blanche holder!


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