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TIP OF THE DAY: Stone Fruit Sangria

Stone Fruit Sangria
[1] Make sangria with rose and summer’s stone fruits (photo courtesy Saveur).

San Pellegrino Aranciata Rossa
[2] We use San Pellegrino’s Aranciata Rossa, a sparkling blood orange soft drink (photo courtesy San Pellegrino).

 

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!
 
 
RECIPE: ROSE SANGRIA WITH STONE FRUITS

We adapted this recipe from Saveur. You start by making a spiced syrup to sweeten the drink.

  • 1/3 cup honey
  • 1 stick cinnamon
  • 1/2 vanilla bean
  • 1-1/2 cups sparkling blood-orange soda*
  • 4 cups rosé wine†
  • 1/2 cup brandy
  • 3 cups roughly-chopped stone fruit, like peaches, plums and nectarines (apples and pears may be used as well)
  • 1 cup halved grapes
  • 1/2 cup blueberries
  • 3 sprigs mint
  •  
    Preparation

    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.
    ________________
    * We used San Pellegrino Aranciata Rossa (blood orange); they also make it in Clementine. If you can’t find it, use another orange-flavored carbonated drink. If you want less sugar, use an unsweetened orange-flavored club soda.

    † 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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