Stone fruit Sangria

Aren't we of the-drinking-age sort of predisposed to love sangria?  Is it just me and everyone I know? I mean, it's pretty much just boozy punch.  Who doesn't like punch with a buzz?

Stonefruit Sangria

Sangria is a summertime ritual of mine and I cannot imagine that ever going away.  If I don't make it myself, I order it anywhere with a big sign denoting it as a summer special...I've come to a place of knowing what I do and don't like in my grown-up punch:

DO:  Add juice to help naturally sweeten. DON'T:  Add syrups that makes it taste like a Jolly Ranger.

DO: Make it taste more like wine. DON'T:  Make it taste so boozy that I feel hungover before finishing it.

DO: Include lots of bite size edible fruit. DON'T:  Include inedible (citrus rinds) pieces of fruit that are *just* large enough to make me look like a fool.

Stonefruit Sangria
Stonefruit Sangria
Stonefruit Sangria

I love the flavor a little bit of vanilla extract and a dash of cinnamon give this.  Watch your hand with the cinnamon or it'll taste like Christmas.

This is also great with other types of stone fruit: nectarines! apricots! pluots!  They all work.

Stone fruit sangria

INGREDIENTS: (makes 12 cups w/out ice)

  • 2 tbsp. simple syrup (add more if you prefer it sweeter)
  • 1 (750 ml) bottle red wine (light or medium bodied)
  • ¼ cup brandy
  • 1 cup orange juice
  • 1 ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 1 ½ cups cherries
  • 2 peaches
  • 2 plums
  • 1 liter club soda


-To make the simple syrup, heat ¼ cup of sugar with ¼ cup of water on the stovetop until fully dissolve.
-Stem, pit and cut the cherries in half.  Cut peaches and plums into bite size slices.


-In a pitcher, mix the simple syrup, red wine, brandy, orange juice, vanilla extract, cinnamon, cherries, peaches and plums.
-Top with club soda and enough ice to make mixture cold.

Note:  This recipe is very flexible- feel free to substitute white or rosé wine and other types of stone fruit.