Summer Stone Fruit Sangria

By MangiaPhilomena • June 21, 2011 • 1 Comments

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Author Notes: I love a good sangria anytime, but I think the bubbles in this one make it extra refreshing. The beauty of sangria is that just about any fruit works, but I love making this one in particular to really highlight the great tastes of fruits and berries that peak during the summer. - MangiaPhilomena

Makes ~2 gallons

4 peaches
4 nectarines
1 mango
1/2 pint strawberries
1 cup cherries, pitted
1 - 2 pint brandy, depending on desired strength of sangria
2 bottles of white wine (I use Sauvignon Blanc)
1 bottle of prosecco
ice as desired

Wash your fruit and remove pits as necessary. Chop fruit into 1/2 inch cubes.
In a large pitcher or bucket, pour the brandy over fruit. (Make sure your container has enough room for all the wine later.) Cover and let sit for a minimum of 4 hours. Overnight is preferable.
Add white wine and mix.
At serving time, add your Prosecco. Serve over ice if desired.