Stone-Fruit Sangria


Fruit Purée

  • 2 tablespoons fresh lemon juice


  • 2 750-ml bottles chilled dry rosé (such as Côtes de Provence)
  • 2 cups chilled elderflower liqueur (such as St-Germain)
  • 1/2 vanilla bean, halved lengthwise

Recipe Preparation

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.


  • 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.

  • Bring a medium saucepan of water to a boil. Using the tip of a paring knife, make 2 shallow 1" cuts to form an X on the bottom of the fruit.

  • Add fruit to water and cook just until skin begins to peel back at each X, 30–60 seconds.

  • Using a slotted spoon, transfer fruit to a medium bowl of ice water; let cool. Using a paring knife and your fingers, peel fruit.

  • If you don't care about smooth surfaces for presentation purposes, a serrated peeler's sharp-toothed edges quickly and easily peel soft fruit.

,Photos by Christopher Baker

Nutritional Content

One serving contains: Calories (kcal) 220 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 22 Dietary Fiber (g) 1 Total Sugars (g) 18 Protein (g) 1 Sodium (mg) 0Reviews Section

Summer Stone Fruit Sangria

Before we moved, I had a firmly rooted idea of what the Pacific Northwest landscape looked like. I imagined endless shades of grey, abutting murky greens and deep blues – a palette built from the emerald hues of pine forests and shadowy undergrowth, the steely blue water of the ocean and sound, under an invariably muted sky. Or maybe we just watched too many seasons of The Killing.

A temperate, altogether beautiful summer, full of bright days and mild evenings really hadn’t occurred to me. I think I truly expected the Seattle winter to greet us upon arrival, in August. Which sounds so silly to say. And while I know in a month or so that inevitable overcast climate will arrive, shrouding us in cloud-cover and rain for months and months, for the moment, I’m simply enjoying the sweet, simple heaven of these last summer days.

When I last confessed my obsession for summer berries, I wasn’t being completely honest. Or at least not giving you the whole picture. While I’ve been collecting blueberries and blackberries each week at the farmers market like a crazy person, my produce hoarding also extends to summer stone fruit. Peaches (both yellow and white), those adorable little doughnut peaches, nectarines, plums (both red and black), pluots… All currently adorn our kitchen countertops. I just can’t get enough.

This week, the good folks at Williams-Sonoma invited me to create a refreshing end-of-Summer sangria recipe. In the interests of putting my peach hoarding to good use, I whipped up a big batch of white sangria. Traditionally, sangria is made with wine, chopped fruit and brandy or orange liquor (often Grand Marnier). The peaches lately have been fantastic – super juicy and flavorful – so I decided to swap out the extra booze for some fresh peach juice. I kept the chopped fruit (those boozy bits of fruit at the bottom of the glass are too good to pass up), but the intense added flavor of the freshly-juiced peaches took the sangria to another level.

When it comes to juicing fresh fruit, there are a couple of different directions you can go in. Cold-press juicers extract the most juice, using a crushing and pressing mechanism to produce nutrient-rich, flavorful fresh juice. High-Speed juicers are faster (as the name implies), and result in juice with less pulpy texture. You can even use a high-speed, professional blender (such as a Vitamix) to blend fresh fruit into whole-food juice, though, depending on the type of fruit, this may produce a thicker, more smoothie-like (and fiber-rich!) texture. Check out Williams-Sonoma’s juicer reference page, which highlights some of these different styles, and is a nice primer on the juicer types and brands available on the market.

No matter how you juice it, this sangria is like Summer in a bottle and the sort of cocktail just begging for dining al fresco. Happy Labor Day weekend!

This post is in partnership with Williams-Sonoma. Thank you for supporting the companies that keep the Swoon Kitchen running!

Stone Fruit Sangria

Peaches, nectarines, and plums all come together in a deliciously fruity and refreshing blend of white wine and sparkling cider that will give you that sweet and refreshing sangria taste you love without knocking you on your butt!

I made this sangria at the end of a long week. I had been meaning to make it earlier, so the peaches, nectarines, and plums I’d been planning to use were both diminished in number and smelling deliciously ripe. And it turned out, that was the absolute greatest thing for this drink.

With traditional sangria, you add some kind of sweetener, whether it’s brown sugar or regular sugar or something else. When the fruit is this ripe, there’s sugar in it in spades, so you don’t need to add any sweetener.

Instead, you take one of each of the fruit, chop them up, pop them in a blender and puree them until all that sweet goodness is released. Then you add the wine, a bottle of sparkling apple cider, and the rest of the chopped fruit for a just-sweet-enough sip of heaven.

You don’t need the garnish, but I love snipping off a couple branches of rosemary from my rosemary shrub outside. It adds just a little herby goodness to the sweet taste and wakes up your tastebuds. Totally optional, but I think it’s awesome.

Stone Fruit Sangria

  • 2 bottles sauvignon blanc
  • 1 bottle sparkling apple cider
  • 3 ripe yellow peaches
  • 3 ripe nectarines
  • 3 ripe plums
  • sprigs of fresh rosemary for garnish

Sangria of all kinds is best served chilled, and it’s not totally unusual to see it served on the rocks, even though people worry that it will dilute the drink. Since this is a white sangria and we usually sip it sitting on our deck while our son is napping, when the day is hot, I serve it up with plenty of ice.

And sometimes, believe it or not, diluting a drink is okay. That’s the nice thing about being my age – you’re done proving how many silly things you can do, and every drink doesn’t have to knock you on your butt.

Cheers to the weekend, and wishing you all a good one!

Did you try this recipe? Tag @homefrontcooking or use #homefrontrecipes on Instagram so we can show you some love!

Stone Fruit Sangria

I love peaches, nectarines, plums, and all the other stone fruits of summer… and I love wine. Sangria combines the two to create a delicious and beautiful drink… this is a no-brainer.

Traditionally, Spanish sangria is made with wine, chopped fruit, a little sugar or sweetener, and a splash of brandy. Although, nowadays there are countless variations of this popular beverage. I’ve even heard of sangria that just mixes wine, fruit, and a bottle of Coca-cola. No matter what version you encounter, one thing they all have in common is chopped fruit.

With stone fruits widely available and in season, I wanted to make a sangria that highlighted summer’s bounty. I used a mixture of all the stone fruits I could find: peaches, nectarines, apricots and pluots. I really wanted to add cherries, but I had no luck finding any at a decent price. As you can see, you can use whatever fruits you want. In love with peaches, just use peaches. Hate apricots, don’t include them.

Once you have chosen your fruits, slice them into similar sized wedges and place them in a large pitcher. Pour a little peach brandy and an entire bottle of rose wine into the pitcher. Add some sugar and stir the contents together until the sugar dissolves. Cover the pitcher and let it marinate in the fridge for about half an hour (or more if you can wait).

I like to use peach brandy to inject more stone fruit flavor. Regular brandy works too, and is probably more alcoholically potent. Sangria is derived from the Spanish word for blood, “sangre,” and thus is typically dark red in color. Rosé wines are much lighter than reds, but slightly more robust than whites. I think that makes rosés perfect for the warmer months.

You’ll end up with a pale red concoction with alcohol infused fruits. Add this point, if you are ready to serve the sangria, add 2 cups of club soda to lighten the drink. Serve the sangria over ice and garnish with mint. Be sure to pour in some fruits with each serving. Asides from drinking the sangria, the best part is munching on the wine-soaked fruits.

Sangria is a classic summer cocktail great for outdoor entertaining. Its an updated and fancier alcoholic fruit punch. As sophisticated as the drink sounds, its ridiculously easy to make. Forget about the pre-made sangria bottles found at the supermarket, that doesn’t compare to what you can make at home.

Enjoy the remaining summer nights with this stone fruit sangria!

Stone Fruit Sangria


2 apricots, halved, pitted, and sliced into small wedges

1 nectarine, halved, pitted, and sliced into small wedges

1 peach, halved, pitted, and sliced into small wedges

1 pluot, or plum, halved, pitted, and sliced into small wedges

1- 750mL bottle of rosé wine (I used Coppola Sophia Rosé. Its available at Costco, Target, and most box big stores.)

1/4 cup peach brandy, or peach liqueur

1. In a large pitcher, combine sliced apricot, nectarine, peach, and pluot. Add wine, peach brandy, and sugar. Stir to combine. Cover pitcher with lid or plastic wrap. Let chill in fridge for at least 30 minutes (or up to 8 hours).

2. Before serving, add club soda. If desired, sugar the rims of glasses. Add ice and pour in sangria. Finish with mint leaves for garnish and added color.

Maryanne’s Chic Tip: Entertaining for a large crowd? You can easily double or triple this recipe. Don’t bother spending on an expensive bottle of wine. You’ll be altering the taste with the addition of sugar and soda. As long as you use ripe fruits, the sangria will be delicious.

I’m always curious about other variations of fruits in sangria. Share your favorite combinations with me! I’d love to hear about it.

Stone Fruit Sangria

My husband says I’m wordy. And while I hate to admit it, he’s right. But in fairness to me, he’s an attorney, his life is all about words and being concise is critical to his success. I totally get that. For him, words are strategically selected. Arguments are won (and lost) on word selection. But after 18 years of marriage, I can take this “feedback” lovingly.

I have taken what he said to heart and I’ve decided to be more mindful of my wordiness when writing some of my blog posts. But, I’m also little stubborn and because of it, sometimes slow to adapt. Bare with me. So, for now, I’m going to focus on making my drink posts a little tighter and more concise. This seems like a logical start and, truth-be-told, the cocktail in these posts should be the star. So going forward, my cocktail posts may be shorter than before, allowing the drink to shine brighter.

Sangria is something I’ve blogged about before. I’ve always loved the stuff as long as it’s not overly sweet. While I enjoy a refreshing white sangria, my husband typically prefers the red variation. This stone fruit sangria is almost a cross between the two. A nice compromise. The brandy, combined with the apricot preserves, adds more character and depth, so it’s more flavorful than the traditional white sangria, while not as intense as a red one. This is the perfect sangria to sip on as we gradually move from summer to fall, so keep sipping on this for the season.

My stone fruit sangria recipe itself is relatively straightforward, but uses the glorious, juicy stone fruit in season right now. If you ask me, it’s pure sipping pleasure. So, go ahead, indulge a bit, remember it’s a long weekend and let’s face it, it’s been a long six months of COVID hibernation for us.

Stone Fruit Sangria

Sangria, in my opinion, is the ultimate summer drink. Wine and alcohol-infused fruit together on a hot July afternoon? Freaking magical. And with summer being peak stone fruit season, it makes perfect sense to put them in a celebratory drink to the sun.

Any stone fruit will do, but this Stone Fruit Sangria includes my favorites: cherries, plums, and nectarines.

Moscato was the flavor that got me hooked on wine. It’s almost candy-like flavor makes it oh-so-easy to drink, which can be a bad thing on a marathon Beer Pong night with your friends.

Trust me. Moscato is why I use beer on those nights, now. Longevity, my friends.

To be honest, any wine will do for this sangria. I almost used a plum-based red instead, but I really wanted the visual of the fruit to stand out, so I grabbed a couple of the (far too many) bottles of white from my wine cabinet and may or may not have sneaked a quick glass before pouring it into my adorable new Mason dispenser. So, whatever you have on hand will be fine, just go with your taste.


Or, if not, try to drink it in moderation, because if you’re anything like me, too much wine will send you into a summer slumber.

Stone Fruit Sangria and Arancinis

Summertime means time spent with friends and family at home, in the park, or by the lake this includes plenty of grilling, and lots of ice cream and cocktails as well! We even love to go to the beach, since the days are soo hot, and delicious refreshment is required, to be shared with family and friends! Kids love their lemonade at any of these fun celebrations! We’ve had a lemon tree in our backyard for the past 3 years, so I have home grown lemons throughout the year to make lemonade! I love making different flavored lemonades, and in the summer we use all the different summer fruit to make various concoctions like Strawberry Hibiscus, Berry Mint, or Peach Ginger lemonade, etc.

Rooted in tradition and family values, J. Lohr Vineyards & Wines is an award-winning wine brand that offers a robust selection of wines for every palette. J. Lohr Vineyards & Wines has acres of land in the Arroyo Seco, Santa Lucia highlands of Monterey County, Paso Robles, and Napa Valley. They specialize in Cabernet Sauvignon, Chardonnay, and Pinot Noir. The winery was started in the 1970’s by Jerry Lohr, and it is fascinating to see how much it has grown, and established its name in the wine industry as one of the most respected wine brands. I feel honored to partner with this influential wine brand to create an appetizer with a delicious sangria that incorporates, Seven Oaks Cabernet Sauvignon, a wonderfully structured Cabernet Sauvignon.

Where adult refreshments are concerned, who doesn’t love a good sangria in the summer?! A refreshing white or a red goes wonderfully with the summer stone fruits, or you can use fresh berries to make a kick-ass sangria that’s perfect for a summer party! I used stone fruits, along with raspberries fora vibrant color, and a simple syrup that has infused flavors of peach and cardamom. I also made an appetizer to go along with this fruity sangria: Saffron Arancini and Beet Arancini, with a Whole Grain Mustard Aioli.

The Sangria is pretty simple to put together. The J. Lohr Estates Seven Oaks Cabernet Sauvignon gives wonderful body and fruitiness to the sangria, which is complemented by stone fruits and a hint of cardamom. Put all the ingredients together in a pitcher excluding the sparkling water. Let it marinate overnight to let all the fruit flavors infuse the wine. Just before the party or gathering, add the sparkling water for the effervescence!

The sangria goes so well with the arancini. I made two kinds of arancini from the same risotto! I made a beet arancini with boiled and grated beets, giving it that gorgeous magenta color, and I made the saffron arancini with beautiful saffron from Spain, giving it that golden, orange hue. Cooked and cooled overnight risotto is made into small balls, then stuffed with a tiny cube of mozzarella, coated in flour, egg wash and panko bread crumbs. It is then frozen for half an hour before being fried to perfection and served fresh with the whole mustard grain aioli which takes it to the next level!

This appetizer, along with the sangria, is a great way to celebrate with friends or family on a beautiful summer day. I hope you get to try this recipe.

Have a wonderful summer with your beloved ones! Laugh, drink, love and be merry.

Stone Fruit Sangarita

I love cocktail hybrids, don’t you? Why have a margarita and then also sangria, when you can marry them together into one stunning drink? I give you: THE SANGARITA. And because it’s summer, we’re going to make it super tasty with all the pretty stone fruits. ALL OF THEM.

Seriously, all of them. I used nectarines, pluots, plums, cherries, and a few other random hybrids that I did not know existed. Aprium? Plumcot? SIGN ME UP. I love stone fruit. SO MUCH. Wait, I forgot peaches. Dang it.

You know what I didn’t forget? The Exotico Tequila Reposado. NEVER FORGET THAT. Ever.

So what exactly goes into a Sangarita? Tequila. Lots of tequila. With a little help from rosé and some orange liqueur. And as we established: much stone fruit.

So let’s dig into making this beautiful glass of sunshine, shall we?


To make the Stone Fruit Sangria (the day before):

6 oz. rosé wine, the pinker the better, IMO

4 small stone fruits such as nectarine, plum, pluot, etc. pitted, and sliced

6 cherries, pitted and sliced

Combine all ingredients in a jar, give it a good shake, and place in fridge overnight, shaking occasionally.

To make each of four margaritas:

1.5 oz. Stone Fruit Sangria mixture (strained, reserving the boozy fruit to add later)

several slices of the boozy sangria fruit (or fresh slices of fruit)

Garnish: a few fresh cherries + salt rim

Prep glass by running a lime wedge around it, and dipping glass in coarse salt. Fill glass with ice.

Add ice, tequila, sangria liquid, and lime juice to a shaker, and shake until chilled. Strain mixture into glass, drop in pieces of boozy fruit, and garnish with fresh cherries.

As usual, I’m just going to add a quick little note that you should enjoy Exotico Tequila and chickens responsibly. For instance, don’t let your poultry walk all over any fruit you’re going to put in a drink or in your mouth. Do it for a tongue-in-cheek photo shoot, sure. Just be sure that any fruit that gets manhandled by a chicken gets fed TO the chicken (de-pitted first, of course), and not to human people.

And in conclusion: Exotico Tequila. Put it in your Margarita, put it in your Sangria, put it in your Sangarita. It’s versatile like that.

**This is a sponsored post in partnership with Exotico Tequila intended for a 21+ audience only.

Smirnoff In This Summer Sangria

When you’re serving a big batch cocktail for a crowd, there’s an obvious motivation to use a less expensive alcohol to keep costs down, but what about the taste? Smirnoff was so confident that we would blindly choose the taste of their No. 21 vodka over competitors that were nearly double and triple the cost, that they didn’t blink when we told them we would post the results no matter what. (I was the only one that was nervous!)

Britt was sure that she knew which was her favorite vodka and it happened to be one of the bottles we were tasting against Smirnoff, so I was extra curious to see if she could pick it out in a blind line up.

A good vodka should be tasteless– clean and crisp on the palette, odorless– should not smell harsh or too strong, and smooth– not rough or grainy. It also shouldn’t linger. Sample A was the $30 bottle, Sample B was Smirnoff (at $12 a bottle), and Sample C was the $20 bottle.

The conclusion? Both Katie and Britt picked Smirnoff as their favorite and the $30 bottle (sample A) as their least favorite! Crazy right?! At 2.5 times the price and with a fancy brand name that everyone knows, I definitely did not expect sample A to come in last.

Stone Fruit White Sangria

This white sangria is a perfect cocktail for summertime entertaining. Stone fruits like peaches, plums and nectarines, are a great addition to this fruity, refreshing drink.

What I love most about sangria is its beauty, taste and versatility. Since there is a lot going on in sangria, the finer notes of the wine often get lost so I’m going to admit it – I’m using a reasonably priced wine for this recipe. You might be familiar with the “two buck Chuck” from Trader Joe’s called Charles Shaw. It actually costs about $2 a bottle (hence the nickname!). I’m using their Pinot Grigio, but any white wine will work. There are no rules for making sangria as long as you add generous portions of fresh fruit. If you like a sweeter mixture, add some sugar. If you like more citrus, add lemon and lime slices or some orange juice. I’m adding diet 7-up to make it bubbly but you can also use club soda. Just keep mixing and tasting until you’re happy with the results—and be sure to make twice as much as you think you’ll need! Each serving, 133 calories, 0 fat and 5 Weight Watchers POINTS PLUS.

Chill Time: 4 hours or overnight


6 peaches, plums or nectarines, or your favorite combination of stone fruits, halved, pitted and sliced ¼-inch thick pieces

1½ cups juice – Try Ocean Spray’s Cran-Peach juice, apple juice or white grape juice

1 or 2 cans diet 7-up or diet Sprite, to taste

¼ cup orange liqueur, such as Cointreau or orange juice

1 bottle (750ml) Trader Joe’s Charles Shaw Pinot Grigio, Chardonnay or your favorite cheap white wine


1. In a large pitcher combine the fruit, juice, orange liqueur and wine. Refrigerate for at least 4 hours (or up to 12 hours).

2. Just before serving stir in the 7-up. Ladle the sangria into ice-filled glasses. Be sure each glass gets ample fruit.

Serves 8 (about 1½ cups each)

Food Fact

Drupe fruits, known to most of us as stone fruits, are any thin skinned fruits with a succulent, soft flesh and hard stone or seed in the middle. These include fruits such as, plums, cherries, peaches, nectarines and apricots.

Health Benefits

Peaches and nectarines both contain a good amount of vitamin C, small amounts of fiber and are low in calories.

Plums are a good source of potassium. They contain a little vitamin C, A and E.

Shopping Tips

You’ll find Ocean Spray’s Cran-Peach in the juice aisle of most supermarkets.

There are so many varieties of peaches, plums and nectarines you can use. I’m using a combination of white and yellow peaches, nectarines, and red and black plums.

Substitution Tips

The key to keeping this sangria white is to use a light colored juice. Apple or white grape juice also taste great in this recipe.

Make this sangria alcohol-free by swapping white grape juice or apple juice for the wine. This turns it into a great summertime drink for kids.

Weight Watchers(old points) 2
Weight Watchers POINTS PLUS

SKINNY FACTS: for 1 serving (about 1½ cups each)
133 calories, 0g fat, 1g protein, 16g carbs 1g fiber, 16mg sodium, 11g sugar

FAT FACTS: for 1 serving made with regular 7-Up
200 calories, 0g fat, 1g protein, 28g carbs, 1g fiber, 19mg sodium, 21g sugar

Nancy Fox

Nancy Fox is no stranger to the food industry. She founded Mrs. Beasley's, a gift-basket company featuring baskets full of decadent baked goods. It became the "hot" gift to give among the Hollywood community. Nancy later opened 2 low fat restaurants called Nancy’s Healthy Kitchen. Her line of reduced-fat cookies were featured on "Oprah's Favorites" gift show. Continuing her passion for cooking and baking Nancy created a recipe website called Skinny Kitchen. Each week she shares skinny recipes, cooking and kitchen tips, food finds and the healthy benefits of many recipes. There’s also nutritional facts and Weight Watchers POINTS on each recipe.

Watch the video: Stone Fruit Sangria - white wine summer drink (December 2021).