Stone Fruit Rosé Sangria

Name: Stone Fruit Rosé Sangria
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 ⁄ 3 cup honey; 1 stick cinnamon; 1 ⁄ 2 vanilla bean; 1 1 ⁄ 2 cups sparkling blood-orange soda; 4 cups rosé wine; 1 ⁄ 2 cup brandy; 3 cups roughly-chopped stone fruit, like plums and nectarines (apples and pears may be used as well); 1 cup halved grapes; 1 ⁄ 2 cup blueberries; 3 sprigs mint

Serves
serves 4-6

TODD COLEMAN

This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.

Ingredients

¹⁄₃ cup honey
1 stick cinnamon
¹⁄₂ vanilla bean
1 ¹⁄₂ cups sparkling blood-orange soda
4 cups rosé wine
¹⁄₂ cup brandy
3 cups roughly-chopped stone fruit, like plums and nectarines (apples and pears may be used as well)
1 cup halved grapes
¹⁄₂ cup blueberries
3 sprigs mint

Instructions

Step 1

Boil honey, cinnamon, vanilla bean, and blood-orange soda in a 4-qt. saucepan; let cool. Stir in wine and brandy. In a pitcher, layer chopped fruit, grapes, blueberries, and mint. Strain wine mixture over fruit; chill at least 4 hours or up to overnight before serving.

Boil honey, cinnamon, vanilla bean, and blood-orange soda in a 4-qt. saucepan; let cool. Stir in wine and brandy. In a pitcher, layer chopped fruit, grapes, blueberries, and mint. Strain wine mixture over fruit; chill at least 4 hours or up to overnight before serving.