There is nothing better than a sip-worthy cocktail for warm summer nights! This Stone Fruit Sangria takes advantage of peak summer peaches (or nectarines, plums, or white cherries) and adds a bit of flair with star anise. The flavors are fresh and intriguing, and the bright color is inviting. You can choose whichever fruit is looking good at your local farmer's market to make this drink and your guests are guaranteed to be impressed!
Looking for other delicious ways to use juicy, ripe peaches? Try Fresh Peach Trifle with Angel Food Croutons and Rosemary Syrup for a special dessert or Easy Pan Seared Salmon with Zesty Peach and Mango Salsa as a great main dish.
Simple syrups add loads of flavor to beverages like this sangria. Try a Basil Simple Syrup next!
Ingredients and Preparation
Start by choosing a dry white wine so that this pitcher of goodness doesn't end up too sweet. My favorite is a Sauvignon Blanc, but you do you! Choose a wine that you'd drink on its own and your Stone Fruit Sangria will be delicious. Gather up your stone fruit and slice it into ¼-inch slices. If you are using cherries, simply pit them and cut them in half. Juice some fresh oranges (or tangerines, as I did in the photos). You're almost ready!
Prepare the star anise simple syrup by combining sugar, water, and star anise. 4-6 of the pods should be a good amount. I can get star anise at my local grocery chain store, but I find far better prices at our local Asian market. Heat the ingredients over medium-high heat until the sugar dissolves. Pull the saucepan off of the heat and allow it to cool for 15 minutes. Strain the syrup and reserve the star anise; they'll make great garnish for the end product!
Can you skip the star anise? Maybe, but then you'd be missing out on spicy and earthy notes that make this sangria just a little bit different from the run-of-the-mill versions.
You are almost done! Simply combine the wine, fruit (reserve a few slices for garnishing the glasses), brandy, orange juice, and ½ cup of the simple syrup in a large pitcher. Store it in the refrigerator for about 4 hours to really blend all of the flavors.
Serving the Stone Fruit Sangria
Fill your serving glasses with ice and pour the Stone Fruit Sangria over the top. Don't forget to get a bit of the fruit in each glass! The fruit that has been chilling with the sangria is an extra treat. If you want your sangria full-strength, garnish with a few fruit slices and a star anise and serve. If you'd like to make it more of a session cocktail, fill the glasses only ½ to ⅔ full and top this off with a bit of sparkling water before garnishing.
Batch cocktails are great for entertaining. Try a pitcher of these Strawberry Jalapeno Margaritas for your next gathering.
Try it and share
This is my first recipe post for a beverage! If you are planning on serving this for a happy hour gathering (a most wonderful idea!), I think it would be great with a cheese platter. Add some crusty bread, a few slices of fruit, and some Macadamia Dukkah and you will be the best host there is!
I hope you try this Stone Fruit Sangria, whether you share it with friends or keep it all to yourself. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Recipe
Stone Fruit Sangria
Ingredients
- ½ cup granulated sugar
- 4-6 star anise
- 750 mL white wine (Sauvignon Blanc or your favorite dry white)
- ½ cup orange juice
- ½ cup brandy
- peaches, nectarines, plums, or cherries (to yield about 2 cups of ¼-inch slices)
- sparkling water (if desired)
Instructions
- Prepare the star anise simple syrup by combining the granulated sugar, star anise, and ½ cup water in a small saucepan. Cook over medium-high heat until the sugar is dissolved, stirring occasionally. Pull the saucepan off the heat and allow to cool for 15 minutes. Strain and reserve the anise for garnish.
- Pull a handful of fruit slices aside for garnish. In a large pitcher, combine the wine, orange juice, brandy, remaining fruit slices, and ½ cup simple syrup. Chill in the refrigerator for 4 hours.
- To serve, fill glasses with ice and pour the sangria over the top, distributing the fruit evenly. Add sparkling water if desired. Garnish with star anise and/or additional fruit slices.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
[…] you find yourself with a load of peaches to eat (lucky you!) try this Stone Fruit Sangria or these Nectarine and Blue Cheese Pizzas with Thyme (you can easily sub the nectarines for […]