Fresh Nectarine Sangria
It’s warm outside, the days are still long and after a long day of working or chasing kids nothing tastes better than a cold beverage. As you know I am a wine girl whether it be alone in a glass or mixed in a pitcher with fresh fruit. I prefer the use of fresh juiced or pureed fruit to cracking open a bottle of mixer and even worse- a bottle of pre-made sangria. This is just as easy, cheaper and way more healthy that anything pre-made. I mean- it’s fruit. No additives in freshly juiced fruit!
Fresh Nectarine Sangria is a great pitcher drink that is not only perfect for entertaining, but a great way to use leftover wine (yes I mean that) and incorporate fruit. You can stretch it out for serving to several people and there are SO many ways to customize it to your individual taste.
I have a simple formula for mine and I make it the same way. What does change, however, is the fruit I chose to use. I go with what is in season, yes, but what will also compliment the dish I am serving it with. Another tip- make this the day before you plan on drinking it. The steps are easy and the time chilling in the refrigerator is worth it- trust me.
If you can operate a blender or food processor then you can make this. I used my trusty Vitamix here but again- use what you have. There are also so many great options HERE on the Williams-Sonoma website that make use of whole fruits, greens and vegetables and would make the perfect base for any sangria.
I puree my fruit of choice, similar to juicing it, with a bit of water and sweetener and skip the step of making a simple syrup. You can of course make a syrup to sweeten yours, I just chose to make mine less sweet.
I chose nectarines to use this time because they are plentiful at the orchard near my house but strawberries, peaches (Mojito recipe HERE), strawberries,plums, pears and apples. The key is to use ripe fruit and save 1 piece to cut up and float in the sangria for garnish and eye-appeal.
I also choose a wine that I would actually drink alone. Cheap wine with fruit juice in it is still cheap wine. I don’t want that headache and you don’t either. So skip the $4 Lambrusco and go for a slightly higher quality bottle. I used the locally popular Oliver Winery Soft White this time. It is sweet but not too sweet and at a price point I can justify.
Let me know if you make this, I would love to hear from you!
This recipe was created in partnership with Williams-Sonoma and came from the Basilmomma.com kitchen. All opinions are my own.
Let me know if YOU made this and what you thought!