Stone Fruit Sangria Recipe

White wine: A light and crisp wine that forms the base of the sangria.

Peach schnapps: A sweet, peach-flavored liqueur that adds depth and sweetness to the drink.

Soda water: Adds a refreshing fizz to the sangria.

Peaches: Fresh, sliced peaches add natural sweetness and flavor.

Plums: Sliced plums contribute a slightly tart and juicy element.

Nectarines: These add a sweet and aromatic touch to the sangria.

For a more intense flavor, macerate the peaches, plums, and nectarines in the peach schnapps for about 30 minutes before combining with the white wine. This allows the fruit to absorb the liquor and release more of their natural juices, enhancing the overall taste of the sangria.

• white wine - Substitute with rosé wine: Rosé wine provides a similar light and fruity flavor profile that complements the stone fruits well.

• peach schnapps - Substitute with apricot brandy: Apricot brandy offers a similar sweet and fruity essence that enhances the sangria.

• soda water - Substitute with ginger ale: Ginger ale adds a bit of spice and sweetness, which can add depth to the sangria.

• sliced peaches - Substitute with sliced mangoes: Mangoes provide a similar juicy and sweet flavor that pairs well with the other fruits.

• sliced plums - Substitute with sliced cherries: Cherries offer a similar tartness and sweetness, adding a vibrant color and flavor to the sangria.

• sliced nectarines - Substitute with sliced apricots: Apricots have a similar texture and sweetness, making them a great alternative in the sangria.

• To store your stone fruit sangria, transfer it to an airtight container or keep it in the original pitcher covered with plastic wrap. This will help maintain its freshness and prevent any unwanted flavors from seeping in.
• Place the container in the refrigerator. The sangria will stay fresh for up to 3 days. The longer it sits, the more the fruits will infuse their flavors into the wine.
• If you want to prepare the sangria ahead of time, you can mix the white wine and peach schnapps with the sliced peaches, plums, and nectarines and store this mixture in the refrigerator for up to 24 hours before adding the soda water.
• For freezing, pour the sangria (without the soda water) into a freezer-safe container, leaving some space at the top for expansion. Seal tightly.
• When ready to serve, thaw the sangria in the refrigerator overnight. Once thawed, add the soda water just before serving to maintain its fizz.
• If you prefer, you can also freeze the sliced fruits separately on a baking sheet before transferring them to a freezer bag. This way, you can add them directly to the sangria when serving, keeping it chilled and flavorful.
• Always give the sangria a gentle stir before serving to ensure all the flavors are well mixed.

• Pour the stone fruit sangria into a small saucepan.
• Heat over low heat, stirring occasionally, until it reaches your desired temperature. Be careful not to boil it, as this can alter the flavors.
• Alternatively, you can microwave the sangria in a microwave-safe container. Heat in short intervals of 20-30 seconds, stirring in between, until warmed through.
• If you prefer a chilled version, simply pour the sangria over ice and let it sit for a few minutes to cool down.
• For an added twist, you can reheat the sangria with a cinnamon stick or a few cloves to infuse it with a warm, spiced flavor.

• Large pitcher: Use this to combine the white wine, peach schnapps, and sliced fruits.

• Sharp knife: Essential for slicing the peaches, plums, and nectarines.

• Cutting board: Provides a safe surface for slicing the fruits.

• Measuring cup: Helps measure out the peach schnapps and soda water accurately.

• Refrigerator: Needed to chill the sangria mixture for at least 2 hours.

• Stirring spoon: Used to gently mix the soda water into the sangria before serving.

• Ice cube tray: For making ice to serve the sangria over.

• Serving glasses: To serve the sangria in once it's ready.

Pre-slice the fruit: Slice the peaches, plums, and nectarines ahead of time and store them in the refrigerator.

Chill the wine: Keep the white wine in the fridge so it's already cold when you mix the sangria.

Use pre-chilled soda water: Store the soda water in the fridge to save time on chilling before serving.

Batch preparation: Make a larger batch and store it in the fridge for easy serving later.

Quick mix: Combine all ingredients except the soda water the night before to let the flavors meld.