Make sangria with rose and summer’s stone fruits (photo courtesy Saveur).
We’re at the height of stone fruit season, so what’s with the apples and pears?
Make a stone fruit sangria, and make it even more summery with rosé as the base wine.
What are stone fruits? Here’s the scoop; some of the most popular are apricots, cherries, nectarines, peaches and plums.
The stone fruits season is in the summer. Enjoy them while you can!
We adapted this recipe from Saveur. You start by making a spiced syrup to sweeten the drink.
1. BOIL the honey, cinnamon, vanilla bean and soda in a 4-quart saucepan; let cool.
2. STIR in the wine and brandy. In a pitcher, layer chopped fruit, grapes, blueberries, and mint. Strain wine mixture over fruit; chill at least 4 hours or up to overnight before serving.
† One 750ml bottle = 3.175 cups.
WHO INVENTED SANGRIA?
Here’s the history of sangria, a recipe much older than you might guess.
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