Summer Stone Fruit Sangria Recipe for Bright, Fruity Cocktails

With stone fruit season in full swing, what better way to enjoy the harvest than with a glass (or pitcher) of sangria? This stone fruit sangria is sweet, refreshing, and pleasantly boozy—perfect for summer gatherings.

Summer means abundant stone fruits and endless opportunities for light, fruity cocktails. Sangria is a natural choice: simple to make, easy to scale, and endlessly customizable. Swap fruits or spirits to suit whatever’s in season or your guests’ tastes.

Because sangria combines wine with fruit and additional spirits, there’s no need to reach for an expensive bottle. A budget-friendly table wine works perfectly. For this recipe I used a crisp rosé, but a crisp white—such as Sauvignon Blanc or Pinot Grigio—would also pair nicely.

Stone Fruit Sangria

The term “sangria” traditionally refers to a red-wine punch, and in Spain and Portugal the name has regional protections. In the U.S., however, sangria can be made with any wine, a wide range of fruits, and even without alcohol. This stone fruit version celebrates summer produce and balances fruity sweetness with a touch of warmth from bourbon.

Best stone fruits for this sangria

• Cherries (sweet varieties like Rainier are ideal)
• Peaches (yellow or white)
• Nectarines
• Pluots or plumcots
• Plums
• Apricots

I like to combine several stone fruits for depth of flavor—Rainier cherries, white peaches, white nectarines, and pluots make a lovely mix. Use whatever is ripe and flavorful in your market.

How to mix the sangria

1. Cut the fruits into bite-sized pieces and place them in a large pitcher.
2. Pour in one 750 ml bottle of rosé (or another crisp white).
3. Add 1/4 cup of a peach-forward liqueur—Grand Marnier Raspberry Peach was used here; peach brandy or peach schnapps are good substitutes.
4. Stir in 1/3 cup bourbon for a warm, rounded note.

Next, add 1/2 cup granulated sugar and stir until dissolved. Finish with about 10–15 dashes of peach bitters if you have them—this is optional but helps lift and unify the fruit flavors.

Cover the pitcher and chill in the refrigerator for at least 4 hours to let the fruit macerate and the flavors meld; overnight is even better. Right before serving, add 1 cup cold club soda to give the sangria a bright, effervescent finish. Serve over plenty of ice—this sangria is on the stronger side, and ice helps mellow it out.