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Stone Fruit Rosé Sangria 1

Stone Fruit Rosé Sangria

This refreshing Stone Fruit Rosé Sangria highlights summer's best produce naturally. Peaches, plums, and cherries combine with rosé wine for a delightfully seasonal sip that celebrates nature's brief but brilliant stone fruit season.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Course Drinks
Cuisine Spanish
Servings 6 glasses
Calories 165 kcal

Equipment

  • Large Glass Pitcher

Ingredients
  

Base Ingredients

  • 1 bottle dry rosé wine 750ml, preferably one with fruity undertones
  • 1/4 cup honey or agave nectar adjust to taste
  • 1/4 cup orange liqueur like Cointreau or Grand Marnier

Fruits

  • 2 peaches ripe, pitted and sliced
  • 2 plums pitted and sliced
  • 1 cup fresh cherries pitted and halved
  • 1 lemon thinly sliced

For Finishing

  • 2 cups sparkling water to add before serving
  • fresh mint leaves for garnish
  • ice cubes

Instructions
 

  • Wash all fruits thoroughly. Pit and slice the peaches and plums into thin, attractive wedges (about 1/2-inch thick). Pit and halve the cherries, then thinly slice the lemon, removing seeds if possible.
  • In a large glass pitcher, pour the entire bottle of rosé wine. Add the orange liqueur and drizzle in the honey or agave nectar. Stir gently but thoroughly until the sweetener is completely dissolved.
  • Add the prepared peaches, plums, cherries, and lemon slices to the wine mixture. Gently press some of the fruits with a wooden spoon to release a small amount of juice, but avoid crushing them completely.
  • Cover the pitcher and refrigerate for at least 2 hours, preferably 4-6 hours or overnight. This resting period allows the fruit flavors to fully infuse into the wine.
  • Just before serving, add the sparkling water to the sangria and stir gently. This adds effervescence and lightens the drink.
  • Fill glasses with ice, pour the sangria, making sure to include fruit pieces in each glass, and garnish with fresh mint leaves.

Notes

Stone fruits should yield slightly to pressure—ripe fruits infuse up to 40% more flavor. Choose a dry or semi-dry rosé with natural fruit notes to avoid an overly sweet final drink. The sangria base (without sparkling water) can be refrigerated for up to 48 hours. Always add sparkling water just before serving to maintain effervescence.

Nutrition

Calories: 165kcalCarbohydrates: 18gSugar: 14g
Keyword Sangria, Rosé Wine, Stone Fruit, Summer Drinks, Peaches, Plums, Cherries
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