Stone Fruit Sangria Food

STONE-FRUIT SANGRIA

Stone-Fruit Sangria image

Provided by Susan Spungen

Categories Alcoholic Fruit Cocktail Party Sangria Apricot Cherry Nectarine Peach Plum Summer Party Bon Appétit Drink

Yield Makes 16 servings

Number Of Ingredients 15

Ingredients

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.

STONE FRUIT SANGRIA

Stone Fruit Sangria image

Stone fruits like peaches, nectarines, plums, and cherries come together to infuse this refreshing sangria with a summery sweetness.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Number Of Ingredients 8

Ingredients

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 ZURRA

Stone Fruit Zurra image

This is served in southern Spain. Zurra is a sangria usually made with peaches or nectarines. A good Bordeaux is an excellent choice for this recipe. From the recipe book Sangria.

Provided by susie cooks

Categories Beverages

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 peaches, pitted and sliced
2 nectarines, pitted and sliced
1 cup dried apricot
2 tablespoons lemon zest
1 teaspoon cinnamon
2 ounces apricot brandy
1 (750 ml) bottle red wine, chilled
12 ounces club soda, chilled
3 cups ice cubes

Steps:

In a large glass pitcher, mix together the peach, nectarine and apricot slices, lemon zest, and cinnamon.
Add the apricot brandy and stir to combine.
Slowly pour in the wine and stir to combine.
Refrigerate for at least 2 hours or as long as overnight.
When ready to serve, add the club soda and stir gently.
Fill glasses with ice and slowly pour sangria over the ice, allowing the fruit to fall into the glasses.

Nutrition Facts : Calories 286.4, Fat 0.5, Sodium 31.5, Carbohydrate 37.9, Fiber 4.9, Sugar 28.1, Protein 2.5

WHITE STONE FRUIT SANGRIA

White Stone Fruit Sangria image

Provided by Food Network

Categories beverage

Time 4h10m

Yield 8 servings

Number Of Ingredients 6

Ingredients

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.

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