Infused with peaches, plums, and cherries, this summer sipper is a refreshing spin on traditional sangria.
Stone Fruit Sangria
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- 1/3 cup water
- 1/3 cup sugar
- 1 (750-milliliter) bottle rosé, chilled
- 1/3 cup dry sherry
- 4 large peaches, sliced
- 2 plums, sliced
- 1 cup cherries, halved
- 2 cups club soda, chilled
- In a small saucepan, bring water and sugar to a boil over medium-high heat, stirring occasionally, until sugar dissolves. Let cool completely.
- In a pitcher, combine sugar mixture, rosé, sherry, peaches, plums, and cherries. Cover and refrigerate until chilled. Add club soda just before serving.
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