Stone Fruit Sangria

Ingredients:

2 apricots, halved, pitted, and sliced into small wedges

1 nectarine, halved, pitted, and sliced into small wedges

1 peach, halved, pitted, and sliced into small wedges

1 pluot, or plum, halved, pitted, and sliced into small wedges

1- 750mL bottle of rosé wine (I used Coppola Sophia Rosé.  Its available at Costco, Target, and most box big stores.)

1/4 cup peach brandy, or peach liqueur

1/4 cup granulated sugar

2 cups club soda

Instructions:

1. In a large pitcher, combine sliced apricot, nectarine, peach, and pluot.  Add wine, peach brandy, and sugar.  Stir to combine.  Cover pitcher with lid or plastic wrap.  Let chill in fridge for at least 30 minutes (or up to 8 hours).

2. Before serving, add club soda.  If desired, sugar the rims of glasses.  Add ice and pour in sangria.  Finish with mint leaves for garnish and added color.

For more information on this particular drink click here. This seemed like a nice drink to transition from summer into fall with for me. Let me know what you think!

Of course if you are going to drink, you need some food in your belly. Check out our Taste of Home Cooking School event coming to Binghamton University on October 29th - click here!