Apparently it's the summer of frosé, and we admit that it does sound pretty tasty. We’re going to give this recipe a whirl. In the meantime, we’re eating summer fruit - juicy peaches, ripe berries, sweet-tart plums, luscious grapes whenever and however we can. And sipping crisp, cold rosé on the patio. Hopefully without a sweater and patio heater, but you never know with Bay Area summers. It doesn’t matter, though. If we have to put on a sweater and crank up the patio heater, give us a cool glass of this very summery sangria and we’ll close our eyes and imagine we’re somewhere you need an icy glass of fruit-infused wine to keep you cool.
- 2 ripe peaches
- 1-2 ripe pluots
- 1 pint raspberries
- 1 - 750 ml dry white wine, such as sauvignon blanc
- 1/2 bottle Lillet Blonde
- 8 oz St. Germain elderflower liqueur
- Fizzy water, ice cold
- Fresh mint for garnish
Peel the peaches: Bring a medium pot of water to the boil and prepare an ice water bath. Lightly score the bottom of each peach with an X. Submerge peaches in boiling water for 2 to 3 minutes. Use a slotted spoon to transfer them to the ice-water bath to stop the cooking. Slip the skin off with the help of a paring knife.
Slice the peaches in half and remove the pits and cut into slices about ½ inch thick.
Pit and slice the pluots.
Place all the fruit in the bottom of a large pitcher and pour wine, Lillet, and St. Germain overtop. Stir gently and refrigerate at least 2 hours.
Serving option #1:
Stir your fruit and wine mixture to blend all the flavors completely.
Fill a large wine glass with a few ice cubes, a ¼ cup of the fruit. Fill just above halfway with the sangria liquid and top off with fizzy water. Garnish with a sprig of fresh mint for color.
Serving option #2 (for those who don't like chunks of fruit in their drinks)
Muddle the fruit and wine mixture with a muddler or wooden spoon to break the fruit up a bit.
Fill a large wine glass with a few ice cubes. Pour the sangria through a fine-strainer into the glass just above half way and top off with cold fizzy water. Garnish with a sprig of fresh mint for color.