Stone Fruit Sangria Recipes

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STONE-FRUIT SANGRIA



Stone-Fruit Sangria image

Provided by Susan Spungen

Categories     Alcoholic     Fruit     Cocktail Party     Sangria     Apricot     Cherry     Nectarine     Peach     Plum     Summer     Party     Bon Appétit     Drink

Yield Makes 16 servings

Number Of Ingredients 15

Fruit Purée:
1 apricot
1 nectarine
1 small peach
2 tablespoons fresh lemon juice
Sangria:
2 750-milliliter bottles chilled dry rosé (such as Côtes de Provence)
2 cups chilled elderflower liqueur (such as St-Germain)
1/2 vanilla bean, halved lengthwise
3 plums or pluots
2 nectarines
2 apricots
1 peach
20 fresh cherries
Sparkling water

Steps:

  • For fruit Purée:
  • Peel stone fruit. Halve, pit, and coarsely chop.
  • Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.
  • For sangria:
  • Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2" wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
  • Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.

STONE FRUIT SANGRIA



Stone Fruit Sangria image

Stone fruits like peaches, nectarines, plums, and cherries come together to infuse this refreshing sangria with a summery sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 8

1 peach, halved, pitted, and sliced into 1/2-inch wedges
1 nectarine, halved, pitted, and sliced into 1/2-inch wedges
1 plum, halved, pitted, and sliced into 1/2-inch wedges
16 cherries, pitted
3 tablespoons peach liqueur
1 bottle (750 ml) dry white wine, such as Sauvignon Blanc
4 cups (32 ounces) chilled ginger ale
Ice

Steps:

  • In a pitcher or large bowl, combine peach, nectarine, plum, cherries, peach liqueur, and white wine. Stir to combine and refrigerate 1 hour (or up to overnight). To serve, add ginger ale and ice.

Nutrition Facts : Fat 162 g

WHITE STONE FRUIT SANGRIA



White Stone Fruit Sangria image

Provided by Food Network

Categories     beverage

Time 4h10m

Yield 8 servings

Number Of Ingredients 6

1 ripe mango, peeled, pitted and cut into 1/2-inch cubes
1 peach or nectarine, halved, pitted and cut into 12 wedges
1 plum, halved, pitted and cut into 12 wedges
2 1/4 cups dry white wine
1 1/2 cups mango juice
1 1/2 cups prosecco

Steps:

  • Combine the mangoes, peaches and plums in a tall pitcher. Pour in the white wine and mango juice and stir to combine. Cover with plastic wrap and refrigerate for at least 4 hours or up to 1 day.
  • To serve, pour the sangria into 8 tall glasses over ice and top off with prosecco.

GRILLED STONE FRUIT SANGRIA



Grilled Stone Fruit Sangria image

Sangria doesn't have to be a sugary mess. Grilled stone fruit adds a natural caramelized sweetness to this refreshing drink.

Provided by Matt Duckor

Categories     House Cocktail     Sangria     Wine     Red Wine     Fruit     Peach     Plum     Nectarine     Cherry     Brandy     Orange Juice     Cocktail     Summer     Fourth of July     Labor Day

Yield Makes 6 drinks

Number Of Ingredients 9

Vegetable oil (for grill)
2 peaches, halved, pitted
2 plums, halved, pitted
1 nectarine, halved, pitted
12 cherries, 6 halved, pitted, 6 left whole for serving
1 (750ml) bottle red wine
1/2 cup orange juice
1/4 cup brandy
1/4 cup simple syrup

Steps:

  • Prepare a grill or grill pan for medium heat; oil grates. Grill peach, plum, and nectarine halves, flipping once, until lightly charred and tender, 8-10 minutes. Transfer to a cutting board and let cool, then cut into 1" chunks.
  • Muddle grilled fruit and 6 halved cherries in a large pitcher with a wooden spoon. Top with wine, orange juice, brandy, and simple syrup; stir to incorporate. Chill at least 1 hour.
  • Fill glasses with ice. Add sangria and muddled fruit and top each with a cherry.

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2012-07-17  · Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2" wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
From bonappetit.com
3.9/5 (17)
Servings 16
  • Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.
  • Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2" wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
  • Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.
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