Late Summer Stone Fruit & Fresh Herb Sangria
This late summer stone fruit & fresh herb sangria is extra special because it uses four types of stone fruits in two different ways. A portion of the plums, peaches, nectarines, and apricots are run through a juicer to extract all of their sweet nectar while the others are sliced so that they can elegantly float about in your glass, adding a touch of traditional sangria style. Fresh basil and rosemary sprigs are added to balance bright and earthy notes, and a dry white wine is poured over top to transform the drink from juice to cocktail.
Servings: 6 -8
- 2 plums
- 2 peaches
- 2 nectarines
- 4 apricots
- ¼ cup chopped fresh basil
- 2-3 sprigs fresh rosemary
- 1 bottle dry white wine (e.g., sauvignon blanc, chenin blanc, viognier)
- optional: pure maple syrup
Halve and remove the stone of 1 plum, 1 peach, 1 nectarine, and 2 apricots. Run each through a juicer, and set juice aside (approximately 1 ½ - 2 cups fresh juice).
Thinly slice 1 plum, 1 peach, 1 nectarine, and 4 apricots. Add the fresh fruit, basil, and rosemary sprigs to a large pitcher.
Pour the fresh fruit juice into the pitcher.
Pour the wine into the pitcher.
Refrigerate the sangria for at least 4 hours, but preferably overnight.
If you like a slightly sweet sangria, add in 1 tablespoon of pure maple syrup at a time until desired sweetness is reached.
Serve and enjoy.