One of my favorite things about this summer has been our amazing local farmer’s market in Monterey. Each week, I load up with so much stone fruit from Minazzoli Farms that I think there’s no way we could possibly eat it all, but we always do. John Shea devoured three whole peaches by himself today! It is the juiciest, most delicious and ripe fruit we’ve ever tasted, that I’ve been adding peaches, nectarines, pluots and plums to just about everything I’ve been cooking… including this incredibly fresh sparkling sangria.
I usually like to make a white sangria with sauvignon blanc but we brought home Rosé from Boyd Family Vineyard in Napa last week that sounded perfect with fresh fruit. Sparkling cider adds bubbly and sweetness, and with the fruit juice, this is a fresh, flavorful and light sangria that embodies the end of summer.
Summer Stone Fruit Sangria
2 bottles Rosé, chilled
1 bottle sparkling apple cider, chilled
3 very ripe yellow peaches
3 very ripe yellow nectarines
3 very ripe pluots or plums
sprigs of fresh rosemary for garnish, optional
For optimal flavor, choose fruit that is ripe to the point of almost spoiling. It should be soft enough around the stem that when you lightly push your finger into the fruit, it leaves an indentation. Local farmer’s markets usually have the best selection!
Blend or juice one of each of the three kinds of fruit until all of the fruit and skin has dissolved. Set aside. Slice the remaining fruit. In a large pitcher, stir to combine the fruit juice/purée with the rosé and sparkling cider. Add in the fruit slices and top with rosemary for a pretty garnish. Refrigerate until ready to serve.