Rosé Sangria with Summer Stone Fruit

August 2, 2013

<alt img="Sangria Pitcher with Stone Fruit"></alt>

I’ve been jonesin’ for Rosé since returning from Paris and I’m no wine expert, but I could be with the variety I’ve enjoyed over the years.  I’m just not interested in being an expert, preferring to enjoy what I’m sipping when I’m sipping it.   Often.  I do know enough to get me in trouble, however, and so while we were on vacation, I spent the two weeks away from my usual Chardonnay, which when one is from California, is a staple.

<alt img="Rosé Wine"></alt>

On advise from that Frenchman we met at Heathrow who kindly made a list of wines to try, I enjoyed Chablis, Sauvignon Blanc, Viognier, and Rosé whenever we slowed down enough to relax and have a bite to eat.  Especially Rosé.  Yes, that pink, somewhat salmon or coral hued wine frequently thought to be something it completely isn’t White Zinfandel.  Color and grapes may be all White Zinfandel has in common with Rosé, which is much different — it isn’t sweet, it isn’t made from the same type of grapes, and it can be quite pricey from my wallet’s perspective.  There are inexpensive labels around, though, and they’re perfect for a sangría in the summer like the one I’m sharing with you made with the best of the season’s stone fruit:  juicy peaches, California’s Santa Rosa plums,  fragrant apricots, pluots, cherries, and a new one to me — mango nectarines.

<img alt="Summer Stone Fruit"/>

Sangría is a traditional Spanish drink popularized in the US in the 1960s made with dry red wine, freshly squeezed citrus juice, and sliced pieces of citrus added.  Maybe.  There are too many variations of Sangría now to count, but the important thing is that if you make it yourself, make it to suit your own tastes.  If you haven’t tried it with Rosé, then this is a lovely recipe to try and suited to summertime get togethers when you’re grilling, or planning a picnic.

 

<img alt="Peaches"/>

<img alt="Making Sangria with Rosé"/>

Rosé Sangria with Summer Stone Fruit
 
Prep time
Total time
 
Perfect for summer, this sangria makes the most of the season's stone fruit
Author:
Recipe type: beverage, drink, alcohol
Serves: 4
Ingredients
  • 1 bottle inexpensive Rose wine
  • ½ lg. peach, cut into small pieces
  • 1 apricot, sliced into eighths
  • 1 pluot, cut into small pieces
  • 1 Santa Rosa plum, sliced
  • 1 handful cherries, sliced in half
  • 1 oz. peach brandy
  • 1 cup Perrier
  • 3 T raw sugar
Instructions
  1. Prepare all fruit either peeling or leaving peelings on to your preference.
  2. Place it in a pitcher you can pour from or a wide mouthed container to use a ladle with.
  3. Pour one bottle of inexpensive Rose over the fruit.
  4. Add the peach brandy next.
  5. Mix the Perrier with the raw sugar and stir until dissolved.
  6. Add the mixture to the pitcher.
  7. Chill until ready to serve.
  8. Provide ice cubes and more sugar for those who desire more sweetness.

<img alt="Rosé Sangria with Summer Stone Fruit"/>

Cheers!

Recipe Notes

  • I loved this — I knew I would.  Rosé is such a lovely summer wine and using it to make sangría is perfect.
  • Make sangria with whatever inexpensive wine you enjoy — but taste it before adding sugar.  Add the sugar one spoon at a time, stirring well until dissolved before adding another.
  • The peach brandy is optional, of course, but many sangria recipes use brandy, or citrus liquours such as Triple Sec, or Cointreau.  A little bit goes a long way but does add to the over all flavor of the sangria.
  • You may consider adding a bit of Kern’s peach nectar.
  • Use any combination and/or type of stone fruit you have available and make sure it is nice and ripe.  It’s the sweetness that lends flavor to the sangria.
  • An option to add sweetness is to squeeze fresh citrus juice.  Orange, lemon, and lime are all excellent — or better, a combination of the three.
  • If you don’t have time to let this sit in the fridge for a couple of hours (or longer which makes the flavor fabulous), don’t let that stop you from making it.  Adding lots of ice to the liquid mixture before adding fruit will chill it quickly, but will also water it down, so increase the quantity of the liquid ingredients to compensate.  Then add the fruit.

{ 12 comments… read them below or add one }

liz @ virtually homemade August 3, 2013

So beautiful and refreshing.

Reply

kellypea August 5, 2013

Thanks Liz! The great part about it is I didn’t have to share ;)

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Brandon @ Kitchen Konfidence August 3, 2013

Yum! This looks so good. I like to make sangria with peaches and ginger syrup!

Reply

kellypea August 5, 2013

I thought about using a simple syrup in this but was trying to keep it on the dry side. Ginger and peaches sound like a wonderful combo!

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Joanne August 4, 2013

I know zero about wine other than that I like some of it more than others. Rose is one of the MORE wines. And sangria is one of the MORE MORE MORE MORE MORE drinks in my life! This is the perfect celebration of summer’s fruit!

Reply

kellypea August 5, 2013

I’d say that’s enough to know about wine. It seems the more I know, the more expensive it gets. Thankfully, making sangría doesn’t have to be expensive. And yep — perfect for summer!

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Sharon August 4, 2013

Such a perfect Summer drink! Makes me want to come right over and share some. I’m sure it’s as tasty as it looks. Thanks, Kelly

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kellypea August 5, 2013

Now that would be fun to sit and share — sip and talk. I’d like that :D

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Sues August 4, 2013

I love interesting and unique sangrias! This one looks especially delicious :)

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kellypea August 5, 2013

You and me, both. There are so many great ideas around, aren’t there? I’ve had my eye on watermelon, but the last time I tried making a drink with it, I completely failed!

Reply

grace August 6, 2013

i just love your pictures, kelly–the shot of the four stone fruits is awesomely artistic. also, i’ve just realized that i’ve never eaten a fresh apricot! woe is me. :)

Reply

kellypea August 7, 2013

Really??? If I had one fruit, a fresh apricot just might be it. They are truly intoxicating.

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