A number of years ago I ran across a recipe for Plum Sangria in a magazine. The idea of it sounded so delicious and for me that was all about the plums. I never made that recipe but the memory of it served as my inspiration for this recipe. All the stone fruits in season right now feel the perfect combination to serve up a tribute to summer. Mix it up; leave it in the refrigerator to enjoy whenever you feel like it!
I have been fortunate to garner ready attention and collaboration with my mixology pursuits at each North Boulder Liquors and Liquor Mart in Boulder for locals. This particular purchasing trip was to North Boulder Liquors where they recommended a perfect wine for this Sangria. I used a Frontera Cabernet Sauvignon/Merlot 2010 (Chile, Concha Y Toro). It provided a smooth flavor profile for the Sangria and was a whopping $10.99 for a 150ml bottle. They assured me despite the affordable price did not imply a lower quality and they were spot on.
SUMMER FRUIT SANGRIA
- 1 cup pitted mixed cherries
- 1 cup sliced halved red seedless grapes
- ½ cup black raspberries see notes
- 6 sliced/wedged red plums
- 2 peaches peeled and thinly wedged
- 2 750-ml bottles or 1-150ml bottle of dry red wine like Rioja
- 1 cup Citronage
- 2/3 cups brandy
- Juice of 3 oranges freshly squeezed
- Ginger ale
- Combine the wine, Citronage, brandy and orange juice in a large jar or pitcher. Add all the fruits and allow to chill overnight.
- Serve in a glass with ice and a splash of ginger ale for a bit of fizz. Garnish with an orange slice.