Stone Fruit Sangria
A juicy, delicious and very summery sangria recipe with peaches, plums and/or cherries, plus, of course, red wine and brandy.
- 12 ounces about 4 ripe plums, pitted and sliced
- 12 ounces cherries red or ranier, pitted and halved
- 1/2 cup granulated sugar
- 1/2 cup brandy
- 1 bottle red wine something you like to drink, but not too special
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.