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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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July 31, 2011

BOTW: Plum & Necterine Sangria

With summer time coming to a close in August and back to school right around the corner, fitting in that one last summer party can be tricky.  Why not serve a summer time sangria to your guests.  It's easy, refreshing and you can make a huge batch of it.  After searching the web, I came up with this sangria concoction from Williams-Sonoma for my 'Best of the Web' this week.

Plum and Necterine Sangria

Look for plums and nectarines that are ripe but still firm to ensure that they do not become too soft when soaked in the wine. Rinse the fruits well to remove any surface chemicals before slicing them. Use a dry white Rioja or Sauvignon Blanc for the wine.

3 plums, halved, pitted and cut into thin wedges
3 nectarines, halved, pitted and cut into thin wedges
1 can (12 fl. oz.) nectarine nectar
1/4 cup orange liqueur
1 bottle (750ml) dry white wine
Ice cubes as needed
1 bottle (24 fl. oz.) sparkling water, chilled

In a large pitcher, combine the plum wedges, nectarine wedges, nectarine nectar, orange liqueur and wine. Stir well, then cover and refrigerate for at least 2 hours or up to 12 hours to blend the flavors.

To serve, fill glasses with ice cubes and add the wine mixture, dividing evenly. Top off each glass with sparkling water. Serve immediately. Serves 6.

Photo credit: Williams Sonoma

What's your favorite summer time party cocktail?

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