Stone Fruit Sangria

Ingredients

2 apricots, halved, pitted, and sliced into small wedges

1 nectarine, halved, pitted, and sliced into small wedges

1 peach, halved, pitted, and sliced into small wedges

1 pluot, or plum, halved, pitted, and sliced into small wedges

1- 750mL bottle of rosé wine

1/4 cup peach brandy, or peach liqueur

1/4 cup granulated sugar

2 cups club soda

Directions

In a large pitcher, combine sliced apricot, nectarine, peach, and pluot.

Add wine, peach brandy, and sugar. Stir to combine.

Cover pitcher with lid or plastic wrap. Let chill in fridge for at least 30 minutes (or up to 8 hours).

Before serving, add club soda. If desired, sugar the rims of glasses. Add ice and pour in sangria.

Finish with mint leaves for garnish and added color.


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