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Summer Stone Fruit Sangria | Fork Knife Swoon

Summer Stone Fruit Sangria

  • Author: Fork Knife Swoon
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 4-6 Servings 1x


  • 1 (750mL) bottle white wine*
  • 1 cup fresh peach juice (about 3 peaches, juiced)
  • 23 peaches, plums or nectarines, sliced
  • 1/2 cup raspberries
  • crushed ice, for serving


  1. Using a juicer, juice 2-3 peaches, or enough to yield 1 cup of juice.
  2. Add the sliced fruit to a large pitcher. Follow with the fresh peach juice and the wine. Stir to combine. Refrigerate until ready to serve, up to 24 hours. Serve over ice.


I like to stick with a dry white wine in this recipe, such as Sauvignon Blanc to balance some of the sweetness of the peaches/juice. If you prefer a sweeter wine, try a rose or a (sparkling) moscato.