Best Stone Fruit Sangria Recipes

White Stone Fruit Sangria image

Provided by Food Network

Time 4h10m

Yield 8 servings

Number Of Ingredients 6

1 ripe mango, peeled, pitted and cut into 1/2-inch cubes
1 peach or nectarine, halved, pitted and cut into 12 wedges
1 plum, halved, pitted and cut into 12 wedges
2 1/4 cups dry white wine
1 1/2 cups mango juice
1 1/2 cups prosecco

Steps:

Combine the mangoes, peaches and plums in a tall pitcher. Pour in the white wine and mango juice and stir to combine. Cover with plastic wrap and refrigerate for at least 4 hours or up to 1 day.
To serve, pour the sangria into 8 tall glasses over ice and top off with prosecco.

Grilled Stone Fruit Sangria image

Provided by Matt Duckor

Yield Makes 6 drinks

Number Of Ingredients 9

Vegetable oil (for grill)
2 peaches, halved, pitted
2 plums, halved, pitted
1 nectarine, halved, pitted
12 cherries, 6 halved, pitted, 6 left whole for serving
1 (750ml) bottle red wine
1/2 cup orange juice
1/4 cup brandy
1/4 cup simple syrup

Steps:

Prepare a grill or grill pan for medium heat; oil grates. Grill peach, plum, and nectarine halves, flipping once, until lightly charred and tender, 8-10 minutes. Transfer to a cutting board and let cool, then cut into 1" chunks.
Muddle grilled fruit and 6 halved cherries in a large pitcher with a wooden spoon. Top with wine, orange juice, brandy, and simple syrup; stir to incorporate. Chill at least 1 hour.
Fill glasses with ice. Add sangria and muddled fruit and top each with a cherry.

Stone Fruit Sangria image

Provided by Martha Stewart

Number Of Ingredients 8

1 peach, halved, pitted, and sliced into 1/2-inch wedges
1 nectarine, halved, pitted, and sliced into 1/2-inch wedges
1 plum, halved, pitted, and sliced into 1/2-inch wedges
16 cherries, pitted
3 tablespoons peach liqueur
1 bottle (750 ml) dry white wine, such as Sauvignon Blanc
4 cups (32 ounces) chilled ginger ale
Ice

Steps:

In a pitcher or large bowl, combine peach, nectarine, plum, cherries, peach liqueur, and white wine. Stir to combine and refrigerate 1 hour (or up to overnight). To serve, add ginger ale and ice.

Nutrition Facts : Fat 162 g

Stone-Fruit Sangria image

Provided by Susan Spungen

Yield Makes 16 servings

Number Of Ingredients 15

Fruit Purée:
1 apricot
1 nectarine
1 small peach
2 tablespoons fresh lemon juice
Sangria:
2 750-milliliter bottles chilled dry rosé (such as Côtes de Provence)
2 cups chilled elderflower liqueur (such as St-Germain)
1/2 vanilla bean, halved lengthwise
3 plums or pluots
2 nectarines
2 apricots
1 peach
20 fresh cherries
Sparkling water

Steps:

For fruit Purée:
Peel stone fruit. Halve, pit, and coarsely chop.
Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.
For sangria:
Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2" wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.