Best Stone Fruit Sangria Recipes

GRILLED STONE FRUIT SANGRIA

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

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.

WHITE STONE FRUIT SANGRIA

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.

STONE-FRUIT SANGRIA

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.