Summertime Stone Fruit Sangria Recipe with Bourbon

Peaches and plums and cherries… oh my! We’re in peak stone fruit season, aka my favorite time of year. Peaches and nectarines are juicy and flavorful, dark cherries can be found at every produce stand and plums fill the fruit baskets on my kitchen counters. When it comes to fruit, it really doesn’t get much better than stone fruit in the summertime. I’ve been putting it into as many recipes as I can, and when I got a bottle of Cherry House wine from our local wine club, I knew I had to make a stone fruit sangria recipe.

I made it to bring to a girls night at a friends house, but I should’ve doubled the recipe because it was gone in less than 30 minutes! It turned out so good. This stone fruit sangria is full of delicious fruit that soaks up some of the yummy sangria. Once the sangria was gone, all the girls were snacking on the sangria infused stone fruit and adding it to their glasses of wine. All the fruit was completely gone by the end of the night!

Pair it with: Peach and Cherry Crostini: The Perfect Summer Appetizer

Making the Stone Fruit Sangria

For this sangria recipe, you need all the stone fruit you can get your hands on! Only joking (kind of)… but there is a lot because it’s just so yummy to eat with the sangria.

I used two peaches, one nectarine, five cherry plums and about a cup and a half of pitted cherries. I used both dark cherries and rainier cherries in this recipe, but you can use whatever kind you have on hand. If you’re buying cherries specifically for this recipe, I recommend going with the dark cherries if you’re only using one variety. For the plums, if you can’t find cherry plums, regular plums work here too. You can just use two or three instead.

Don’t worry about the fruit being perfect. This is actually a great way to use your bruised and not as pretty fruit!

Now that we’ve got a pitcher full of delicious stone fruit, it’s time for the liquid. I used a bottle of Villa Creek Cherry House Red because it’s delicious, and I thought it would be fitting for this stone fruit sangria. However, any dry red blend will work.

To that I added a half cup of pure tart cherry juice and a half cup of bourbon. I added two ounces of agave, which doesn’t make it too sweet and balances it out nicely.

Give it a mix and allow it to chill in the fridge for a minimum of 4 hours. This will keep in the fridge for up to 3 days.

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Now grab some friends, clink your glasses and soak in these warm summer nights. Fall is just around the corner! Cheers!