In this sangria recipe by Catherine Walthers, the summer fruit is tossed with some sugar in advance to draw out the juices that make this drink so flavorful. Adding a vanilla bean and a cinnamon stick during the steeping process adds a little more complexity. It’s perfect for a luncheon, picnic, or barbecue.

Serves 6

  • 3 ripe nectarines or peaches, peeled, pitted, and sliced
  • 1 cup fresh cherries, pitted and halved
  • 2 plums, pitted and sliced
  • 3/4 cup sugar
  • 1 large bottle red wine (1500 ml or 2 750 ml bottles*)
  • 1 cup fresh-squeezed orange juice
  • 1/2 vanilla bean, split in half
  • 1 cinnamon stick
  • 2 oranges, sliced

1. Put the sliced nectarines or peaches, cherries, and plums in a large mixing bowl or soup pot. Mix in the sugar and let sit at room temperature for up to an hour, mixing once or twice. The sugar will dissolve and at the same time draw out the juices from the fresh fruit.

2. Add the wine, orange juice, vanilla bean, and cinnamon stick. It’s nice if the sangria can steep and chill overnight in the refrigerator, but a few hours is okay too. Keep stored in the fridge until ready to serve. To serve, fill a pitcher with sangria, some of the fruit, and some orange slices to look pretty. Pour into wine or other glasses filled with ice and use a slotted spoon to include some fruit with each serving.

This recipe was originally published with the article, Splendid Summer Drinks.