Stone Fruit and Strawberry Sangria

Ummmm yesterday I got a shipment of 10 lbs of cherries. OMG. Can you even deal! So epic... so this Stone Fruit and Strawberry Sangria is happening.

Stone Fruit and Strawberry Sangria from (@whatsgabycookin)

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.

Stone Fruit and Strawberry Sangria from (@whatsgabycookin)

So here's to cherry and strawberry season! Snag some either online or next time you see them in the wild. 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 🙂

Stone Fruit and Strawberry Sangria

Author: Gaby Dalkin
5 from 1 vote
This Stone Fruit and Strawberry Sangria is peak summer vibes!
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Drinks
Cuisine Mediterranean
Servings 3 people


  • cup sugar
  • 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.


Save the prettiest fruit for garnish in each glass.

Nutrition Information

Calories: 624kcal | Carbohydrates: 51g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 49mg | Potassium: 606mg | Fiber: 3g | Sugar: 40g | Vitamin A: 378IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. This looks delish! Should the sparkling water be added before putting it in the fridge, or better to wait before serving to keep the fizz?

  2. I don’t usually go for White Sangria, but this looks stellar! And I have some great Sav Blancs I can use! Thanks for sharing.

  3. Any recommendations for a brandy substitute? I have triple sec, but was worried that it would be a strange flavor combination. Am I better just leaving it out?

  4. Always looking for ways to use the delicious fruits of summer. This will be perfect for the upcoming season!

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