Rosy Stone Fruit Sangria | Midwest Living

Rosy Stone Fruit Sangria

Rosy Stone Fruit Sangria

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  • Makes: 8 servings
  • Hands On 20 mins
  • Total Time 2 hrs

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We raided both the fruit bowl and the liquor cabinet for this sparkling make-ahead party drink, marrying citrus and stone fruits with brandy, orange liqueur and rose wine. (You can use either a sweet wine, such as White Zinfandel, or a more dry variety, like a French or Spanish import.)


  • 3 peaches, nectarines and/or plums, pitted and sliced into 1/2-inch wedges (about 1 pound)
  • 1 navel orange, halved and sliced
  • 1 lime, sliced
  • 3 tablespoons brandy
  • 3 tablespoons orange liqueur, such as Cointreau or Triple Sec
  • 1 -2 tablespoons superfine sugar
  • 1 750 - milliliter bottle rose wine, chilled
  • Ice
  • Chilled seltzer


  1. In a pitcher, combine peaches, orange, lime, brandy, orange liqueur and sugar. Stir until sugar is dissolved and the fruits have begun to give off some of their juices. Stir in rose. Chill, covered, for at least 2 hours and up to 24 hours.
  2. Serve sangria (including some of the fruit) with ice, topping each glass with a generous splash of seltzer.

Nutrition Facts

(Rosy Stone Fruit Sangria)

Servings Per Recipe 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 5, fiber (g) 1, sugar (g) 10, Potassium (mg) 238, pro. (g) 1, calcium (mg) 20, iron (mg) 1, cal. (kcal) 133, vit. A (IU) 224, vit. C (mg) 15, Fat, total (g) 0, chol. (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, sat. fat (g) 0, carb. (g) 13, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 0, Folate (µg) 9, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0

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