Summertime Stone Fruit Sangria
Sometimes it's fun to jazz up your usual glass of wine, especially when the summer heat is unbearable and the summer fruit is plentiful! A pitcher full of sangria is one of our summertime favorites and ours is that perfect balance of not-too-sweet and just-sweet-enough.
Here's what you'll need for big pitcher of sangria:
- 1-2 bottles of Boeket Rosé to taste (we used our 2017 vintage; about 1½ bottles to serve 5 people but add more if you have more people!)
- 1 bottle of Boeket Sauvignon Blanc
- ⅓ cup brandy
- ⅓ cup agave syrup sweetener
- 1 cup Rainer cherries
- 1½ cup yellow nectarines
- 1 cup strawberries
- 1 cup fresh basil leaves
Keep in mind: you can adjust any of these measurements to customize your sangria! More fruit, more wine, whatever floats your boat.
Start by pouring the brandy and agave syrup into whatever you plan to serve the sangria in. I like a drink dispenser because it separates the drink from the fruit initially, and then people can scoop out what fruit they'd like as a garnish. Mix the brandy and syrup together with a spatula, then add all the fruit. Lastly, add the wine and finish with the basil. Stir everything together and stick your sangria in the refrigerator for about 6 hours to let all the flavors macerate! Serve in tumbler-style glasses on ice (yes, you have permission!) and top with fruit garnish.