This sangria recipe is an absolute summer favourite. I make it every year with whatever fruit is at its peak. In June, I make it with local strawberries and juicy watermelon. In July/August, you can swap in nectarines, peaches, or apricots for either of the stone fruits listed. In December, stick to citrus fruits. Just keep the fruit-to-other-ingredient ratio the same, and it’ll be scrumptious.
I served this particular sangria for my husband’s birthday a few weeks ago and I partnered with Castello Cheese to share my favourite tips for creating a beautiful summery cheeseboard to go with it. They went perfectly together.
I started with Castello Extra-Creamy Danish Blue (a go-to for platters) and their sweet and nutty Tickler Extra-Mature Cheddar (which has become a family favourite). I added a wedge of creamy, buttery Brie and some tangy Castello Aged Havarti for a perfect range of flavours and textures.
Once you’ve settled on your cheeses – some crumbly, some creamy, some tangy, some milky – next comes the artistic part! Fill in all the remaining space on the board with crackers of different shapes and sizes, sun-soaked seasonal and/or tropical fruit, and something for spreading.
I reached for the juicy strawberries and cherries I found at the market, and added some pretty passionfruit for the delectable texture, and added it to the board more as a garnish than something to eat (although a few of the puckersome seeds go deliciously with the cheddar).
I nestled in a small bowl of store-bought fig jam – but you can make your own 10-minute any-fruit chia jam if you like.
Dig into the cheese before guests arrive – slice a few pieces off the harder cheeses and put them on top, cut a wedge of the brie. This makes it look approachable, and people aren’t shy to dig right in.
I like to use small dishes to help fill the space on the board and make it look like a real feast. Pile everything on to give the impression of abundance.
Fellow cheese lovers, be sure to follow Castello on Facebook and  Instagram for delicious inspiration. Last time I partnered with them, I made a delicious brunch cheeseboard – be sure to check that out, too, if you missed it!
Thank you, dear friends and readers, for supporting the thoughtfully-chosen collaborations that keep the Foodess kitchen running.
Stone Fruit Sangria
Ingredients
- 12 ounces about 4 ripe plums, pitted and sliced
- 12 ounces cherries red or ranier, pitted and halved
- ½ cup granulated sugar
- ½ cup brandy
- 1 bottle red wine something you like to drink, but not too special
Instructions
- Combine plums, cherries and sugar in a large pitcher, stirring to mix. Top with brandy and red wine and stir again. Cover top of pitcher with plastic wrap and refrigerate the sangria for at least 4 hours, and preferably overnight to allow the sugar to dissolve fully and for the flavours to meld. Serve in wine glasses. It'll keep in the fridge for about 3 days.
Last Updated on July 26, 2018 by Jennifer Pallian BSc, RD