This sangria recipe is perfect for the end of summer. It uses the best of all of the late summer stone fruit, and puts it together for a delightful savour-summer twist. The recipe couldn’t be more simple, but I thought I would share it with you and let you enjoy it as much as I did.
Stone Fruit Sangria
Makes 1 pitcher
1 bottle of white wine, I made this with Sperling Market White and it added some delicious stone fruit and tropical flavours along with a slightly sweet base in order to sweeten up any underripe fruit
2 peaches, pitted and cut into small wedges
1 plum, pitted and cut into small wedges
16 cherries, pitted and cut in half
2 apricots, pitted and cut in half
1 cup ginger ale (added right before serving)
1) Add everything together in a pitcher. Mix in a little bit of ginger ale (optional) right before serving. I also served this with bubbly on the side to cut down on the sweetness.
Photo by Christie Graham Photography