This is a perfect summertime drinking quickie of a video. It replicates about how long it takes to make the beverage. And hopefully is not drunk quite as quickly.
“Stone fruit” sounds so fancy. I love how it includes all fruits I want to eat all the time but make their way into our mouths only during the warmer months. Peaches, nectarines, plums are so perfect in sangria, and while a lot of sangria is made with apples and oranges, to me that sounds counterproductive since those are not fruits naturally found in summer and our pitted friends are!
Which is why, amongst other reasons (namely my only having stone fruit in my fridge), I decided to go with a really simple sangria to welcome a certain Monsieur Untel from France a few days ago. Many a sangria are sweetened with syrups and infused with brandies, but I wanted this one to be very pure, very wine. It was delicious, and takes, oh, 30 seconds to make. OK. about 4 minutes if your knife skills are that of a non-super-human’s.
stone fruit sangria
|Prep time||5 minutes|
|Dietary||Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Misc||Pre-preparable, Serve Cold|
- 1 bottle red wine
- 4 Large stone fruit (meaning peaches, plums, and/or nectarines)
- 1 cup champagne (optional, for topping it off)
|Step 1||Cut up your stone fruit into larger chunks and place in the bottom of a large pitcher.|
|Step 2||Open your wine. (The most difficult part of this recipe.) Pour it over the fruit.|
|Step 3||Cover and let sit overnight in the fridge.|
|Step 4||To serve, you can top it off with champagne or sparkling wine and serve. About 1 glass of sparkling wine per bottle of red wine in the sangria is fair. Or not. Just drink straight up. 🙂|