Stone Fruit Sangria
[1] Make sangria with rose and summer’s stone fruits (photo courtesy Saveur).

San Pellegrino Aranciata Rossa
[2] We use San Pellegrino’s Aranciata Rossa, a sparkling blood orange soft drink (photo courtesy San Pellegrino).


We’re at the height of stone fruit season, so what’s with the apples and pears?

Make a stone fruit sangria, and make it even more summery with rosé as the base wine.

What are stone fruits? Here’s the scoop; some of the most popular are apricots, cherries, nectarines, peaches and plums.

The stone fruits season is in the summer. Enjoy them while you can!

We adapted this recipe from Saveur. You start by making a spiced syrup to sweeten the drink.

  • 1/3 cup honey
  • 1 stick cinnamon
  • 1/2 vanilla bean
  • 1-1/2 cups sparkling blood-orange soda*
  • 4 cups rosé wine†
  • 1/2 cup brandy
  • 3 cups roughly-chopped stone fruit, like peaches, plums and nectarines (apples and pears may be used as well)
  • 1 cup halved grapes
  • 1/2 cup blueberries
  • 3 sprigs mint

    1. BOIL the honey, cinnamon, vanilla bean and soda in a 4-quart saucepan; let cool.

    2. STIR in the wine and brandy. In a pitcher, layer chopped fruit, grapes, blueberries, and mint. Strain wine mixture over fruit; chill at least 4 hours or up to overnight before serving.
    * We used San Pellegrino Aranciata Rossa (blood orange); they also make it in Clementine. If you can’t find it, use another orange-flavored carbonated drink. If you want less sugar, use an unsweetened orange-flavored club soda.

    † One 750ml bottle = 3.175 cups.


    Here’s the history of sangria, a recipe much older than you might guess.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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