Ummmm yesterday I got a shipment of 25 lbs of cherries. OMG. Can you even deal! So epic… so this Stone Fruit and Strawberry Sangria is happening.
So the Stone Fruit and Strawberry Sangria was born. And it’s making quite a few appearances on the dinner table this coming week. It literally cannot be easier. It just requires a few minutes to pit the cherries and then another second or two to combine the sugar and the brandy. And then it’s ready to drink!! Well…. almost ready to drink! It’s got to sit in the fridge for a few hours so the fruit can really infuse the wine and make the Stone Fruit and Strawberry Sangria picture perfect.
So here’s to cherry and strawberry season! Run on over to the store or farmers market and grab a few bags. Use some for this sangria, obviously, and then just eat the rest right out of the bag. They will literally rock your world.
Also. Full disclaimer. This is basically the best sangria I’ve ever created. Hands down. Best stuff on earth. So while I’m sure you could probably drink the whole thing yourself, it’s best served for at least 2 people. Probably three 🙂
- 1/3 cup sugar
- 1/3 cup brandy
- 1 cup pitted Rainier cherries
- 1 cup sliced strawberries
- 1 cup sliced peaches
- 2 bottles white wine, chilled
- 1 cup chilled club soda
- 10 pieces basil
- Add the sugar and brandy to a large pitcher and stir until the sugar has dissolved. Add the fresh fruit, wine and club soda and stir to combine. Add the basil. Refrigerate the sangria for at least 6 hours before serving.
- Serve over ice.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!