Peaches, nectarines, and plums all come together in a deliciously fruity and refreshing blend of white wine and sparkling cider that will give you that sweet and refreshing sangria taste you love without knocking you on your butt!
I made this sangria at the end of a long week. I had been meaning to make it earlier, so the peaches, nectarines, and plums I’d been planning to use were both diminished in number {because of snacking husbands and toddlers} and smelling deliciously ripe. And it turned out, that was the absolute greatest thing for this drink.
With traditional sangria, you add some kind of sweetener, whether it’s brown sugar or regular sugar or something else. When the fruit is this ripe, there’s sugar in it in spades, so you don’t need to add any sweetener.
Instead, you take one of each of the fruit, chop them up, pop them in a blender and puree them until all that sweet goodness is released. Then you add the wine, a bottle of sparkling apple cider, and the rest of the chopped fruit for a just-sweet-enough sip of heaven.
Isn’t it beautiful?
You don’t need the garnish, but I love snipping off a couple branches of rosemary from my rosemary shrub outside. It adds just a little herby goodness to the sweet taste and wakes up your tastebuds. Totally optional, but I think it’s awesome.
And it’s pretty, too. Bonus.
[lt_recipe name=”Stone Fruit Sangria” summary=”Peaches, nectarines, and plums all come together in a deliciously fruity and refreshing blend of white wine and sparkling cider that will give you that sweet and refreshing sangria taste you love without knocking you on your butt!” servings=”8″ total_time=”2H” print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2020/06/Stonefruit-Sangria-1010-1024×683.jpg” ingredients=”2 bottles sauvignon blanc;1 bottle sparkling apple cider;3 ripe yellow peaches;3 ripe nectarines;3 ripe plums;sprigs of fresh rosemary for garnish” ]Blend or juice one of each of the fruit until all of the fruit and skin has dissolved and you have a nice smooth fruity puree. Set aside for now.;;Slice the remaining fruit and remove the pits. You can peel them if you want, but it isn’t necessary for this recipe.;In a large pitcher, add all the chopped fruit and pour over the sauvignon blanc, sparkling cider, and puree. Stir to combine.;Chill 1-2 hours until ready to serve.;Pour sangria in a glass by itself or over ice, add fruit slices, and add rosemary for garnish {optional}.[/lt_recipe]
Sangria of all kinds is best served chilled, and it’s not totally unusual to see it served on the rocks, even though people worry that it will dilute the drink. Since this is a white sangria and we usually sip it sitting on our deck while our son is napping, when the day is hot, I serve it up with plenty of ice.
And sometimes, believe it or not, diluting a drink is okay. That’s the nice thing about being my age – you’re done proving how many silly things you can do, and every drink doesn’t have to knock you on your butt.
Cheers to the weekend, and wishing you all a good one!
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