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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.
Triple Sec, Brandy and local favorite Oliver Winery Soft White
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.
My official sangria pitcher!
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.
Pureed (or juiced) peeled nectarines. Leave the peel on if you can get a smooth consistency with the appliance you use.
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.
For garnish- 1 chopped nectarine and a few mint leaves. I add the mint right before serving.
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.
The last components- orange and pineapple juice.
Let me know if you make this, I would love to hear from you!
Ingredients
- 1 bottle of white wine- go for a sweeter variety or even a Sav Blanc or Pinot Grigio would be great
- 4 oz brandy
- 3 oz triple sec
- 1/2 C pineapple juice
- 1 C orange juice
- 3/4 C fruit puree
- (puree or juice 6 large, ripe nectarines, 1 TB sugar and 1/2 C water)
- Garnish of diced nectarines, apples, or blueberries even a few mint leaves. That is up to you.
Instructions
- In a tall pitcher add all ingredients, stirring to incorporate after each one.
- Add in the fruit garnish, optional, and store in refrigerator for 1 to 3 days.
- Stir before serving and enjoy over ice.
Important Notes
A great way to keep this cold without ice is to add your fruit garnish right before you serve it. Using frozen fruit acts int he place of ice. Also, if you want to stretch this to serve more top off the pitcher with club soda or sparkling water.
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!
