Summer Stone Fruit Sangria

Main Ingredient
Recipe Seasonality
00 HR 00 MINS
Serves 4
  • 8 stone fruits (peaches, nectarines, and/or plums)
  • Stone fruit simple syrup
  • 1/2 to 1 piece of citrus, depending on the acidity of the fruit
  • 750ml bottle of dry red, white, or sparkling wine, or sparkling water

Cut fruit and place in pitcher. Combine wine with simple syrup, to desired sweetness, and pour over fruit. This way, your sangria tastes fruity, but fruit remains firm and edible, not mushy and booze-soaked. Chill (with ice or in the refrigerator) and enjoy.

Keep in mind, the temperature has an effect on how something tastes. For sweet drinks, ice cream, or cookies, the colder it is, the less sweet it tastes.

Stone Fruit Simple Syrup
1 cup sugar
1-1/2 cups water
8 pieces assorted stone fruit

Simple syrup is a sugar syrup made with a ratio of 1 to 1, sugar to water. Add 1-1/2 cups water.  Submerge 8 pieces of stone fruit in the water sugar solution, sliced to impart the most flavor

Bring the sugar, water, and fruit to a simmer. Let it roll until liquid has reduced by half a cup and fruit imparts its flavor, aroma, and color, approximately 1 hour. Strain out the fruit and store the syrup in the refrigerator for up to 6 months.

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