Serves a Crowd

Summer Stone Fruit Sangria

June 21, 2011
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 pints brandy, depending on desired strength of sangria
  • 2 bottles of white wine (I use Sauvignon Blanc)
  • 1 bottle of prosecco
  • ice as desired
In This Recipe
  1. Wash your fruit and remove pits as necessary. Chop fruit into 1/2 inch cubes.
  2. 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.
  3. Add white wine and mix.
  4. At serving time, add your Prosecco. Serve over ice if desired.
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