With our Produce Department right next to our vast selection of wines, sometimes the two are bound to mingle. Here's a Sangria recipe — or three — for your enjoyment.
White Stone Fruit Sangria
1 peach, halved, pitted, and sliced into 1/2-inch wedges
1 nectarine, halved, pitted, and sliced into 1/2-inch wedges
1 plum, halved, pitted, and sliced into 1/2-inch wedges
16 cherries, pitted
3 tablespoons peach liqueur
1 bottle (750 ml) dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Albarino
4 cups (32 ounces) chilled ginger ale
Ice
In a pitcher or large bowl, combien peach, nectarine, plum, cherries, peach liqueur and white wine. Stir to combine and refrigerate one hour (or up to overnight). To serve, add ginger ale and ice.
Rosé Sangria
2 (750- ml) bottles your favorite rose wine
1 (750-ml) bottle sparkling water or club soda
3/4 to 1 cup granulated sugar
1 cup fresh raspberries
1 cup diced strawberries
1 cup diced nectarines or peaches
2 blood oranges or navel/seville oranges, juiced
1 lemon, juiced
In a large one gallon pitcher, combien all ingredients and stir well to combine and dissolve the sugar. Refrigerate until ready to serve.
Red Sangria
3/4 cup simple syrup
2 bottles red wine
3/4 cup brandy
1/2 cup triple sec
3/4 cup orange juice
2 oranges, sliced into thin round
2 green apples, cored and sliced thin
2 lemons, sliced into thin rounds
Combine all ingredients in a large pitcher and refrigerate, covered, 2 hours or up to 2 days. Serve over ice.