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Summer Sangria

Extract from Quench • By Ashley English • Published by Roost Books


$ $ $ $ $
• • • • •
5 mins

In my mind, summertime is all about stone fruits. Here peaches are blended with an apricot, a plum, and a nectarine, creating a sangria that’s as lovely to look at as it is to sip.

makes 4 to 5 cups

Posted by Roost Books Published See Roost Books's 15 projects »

© 2022 Ashley English / Roost Books · Reproduced with permission.
  • Step 1

    Combine all of the ingredients in a large glass bowl or container (such as a 1⁄2-gallon Mason jar or canister). Stir with a wooden spoon to help dissolve the sugar granules. Cover with a lid, place in the refrigerator, and steep for at least 4 hours, longer if possible. The longer the wine steeps, the more intense the flavors become.

  • Step 2

    Serve in individual glasses with ice. Store any unused portion in the refrigerator. Use within 1 week.

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