SUMMER SANGRIATis finally the season for all things tacos, swimsuits, fiestas, and most importantly…..sangria. We here at couldn’t possibly be more ecstatic! I must admit, I got started a little early, and I’ve been trying out recipes in hopes of finding a simple but smashingly good go-to for the season. Good news is, I’ve actually found THREE! I’ll be sharing them all with you over the coming weeks, but for now, I’d like to introduce you to the oh so refreshing and fabulous Stone Fruit Sangria!

This beauty is so light and crisp and super easy to prepare. And to top it off, I’m going to be sharing my new favorite meal (tacos, obviously!) that pairs perfectly with with a glass of this on Monday….. stay tuned folks — it’s a good one, you have my word! Cheers to the weekend!!


-1 bottle of dry Spanish white wine

-1 cup of peach nectar

-1/4 cup Cointreau

-2 peaches

-2 plums

-2 nectarines

-3 cups club soda



-Halve and pit the peaches, plums, and nectarines. Using a mandolin, slice half of your fruit as thinly as possible. Using a pairing knife, cut the remaining fruit into wedges.

-In a large pitcher, combine the fruit, peach nectar, Cointreau, and wine. Refrigerate for at least 6 hours.

-Once you’re ready to serve, add the club soda and pour into ice-filled glasses. Enjoy!


Recipe adapted from George Dolese.constance