This stone fruit sangria is a summer favorite I make every year with whatever fruit is at its peak. In June I like to use strawberries and watermelon; by mid-summer I swap in nectarines, peaches, apricots or ripe plums. In winter a citrus-forward version works best. The important thing is to keep the fruit-to-liquids-and-sugar ratio consistent, and you’ll always end up with a bright, balanced sangria.
This batch was served for a birthday celebration and paired beautifully with a simple, seasonal cheeseboard. For the board I chose a variety of textures and flavors: a creamy blue, an extra-mature cheddar for nuttiness, a soft buttery brie and a tangy aged Havarti. Add an assortment of crackers, crostini, breadsticks and a bowl of jam or fruit spread to fill the board. Fresh berries, cherries and halved stone fruit make attractive garnishes and invite guests to taste different cheese and fruit combinations.
When styling a cheeseboard, think in layers: place some smaller fruits on top of the cheeses, slice a few pieces to reveal color and texture, and tuck crackers and breadsticks around for height. Small bowls help contain jams, olives or nuts and make the board feel abundant. Pre-slicing and presenting a few pieces from the harder cheeses makes the spread approachable so guests can dig in without hesitation.
Stone Fruit Sangria
A juicy, summery sangria featuring ripe plums and cherries with red wine and brandy. This recipe is easy to make, stores well in the refrigerator, and is best when prepared a day ahead to let the flavours meld.
Prep Time: 10 minutes
Serves: 6
Ingredients
- 12 ounces (about 4 ripe plums), pitted and sliced
- 12 ounces cherries, pitted and halved (red or Rainier)
- ½ cup granulated sugar
- ½ cup brandy
- 1 bottle red wine (something you enjoy drinking; no need to use a top-shelf bottle)
Instructions
- In a large pitcher, combine the sliced plums, halved cherries and granulated sugar. Stir well to coat the fruit with sugar and begin extracting juices.
- Pour in the brandy, then add the bottle of red wine. Stir again to combine all ingredients evenly.
- Cover the pitcher and refrigerate for at least 4 hours, but preferably overnight. This resting time allows the sugar to dissolve completely and the fruit flavors to infuse the wine and brandy.
- When ready to serve, spoon fruit and liquid into wine glasses. The sangria will keep in the refrigerator for about 3 days; stir gently before serving each time.
Notes and Tips
- Fruit substitutions: swap in peaches, nectarines or apricots when they’re ripe. If using very juicy fruit like watermelon, reduce added sugar slightly.
- Wine choice: a medium-bodied red works well — something fruity and smooth rather than highly tannic. Use a bottle you like to drink on its own.
- Make-ahead: the flavors improve after several hours. Preparing the sangria the night before gives the best depth and balance.
- Serving ideas: offer a bowl of extra fresh fruit so guests can add more texture and color to their glasses. For a sparkling finish, top pours with a splash of soda water or a dry sparkling wine just before serving.
- Cheeseboard pairing: this sangria pairs nicely with a mix of creamy and firm cheeses—think a blue for bold contrast, a mature cheddar for nuttiness, a buttery brie and a tangy Havarti. Add crackers, crostini, nuts and a fruit jam to complement the drink.
Enjoy this sangria chilled with friends and family. It’s an effortless, crowd-pleasing drink that highlights ripe stone fruit and makes entertaining simple and relaxed.