Hosting a summer soiree? This easy sangria makes use of in-season fruit. From Williams-Sonoma Outdoor Entertaining.
3 plums, halved, pitted, and cut into thin wedges
3 nectarines, halved, pitted, and cut into thin wedges
1 can (12 fl oz.) nectarine nectar
¼ cup orange liqueur
1 bottle (24 fl oz.) dry white wine
1 bottle (24 fl oz.) sparkling water, chilled
In a large pitcher, combine the plum and nectarine wedges, nectarine nectar, orange liqueur, and white wine. Stir well, cover, and refrigerate for at least 2 hours or up to 12 hours to blend the flavors.
To serve, fill glasses with ice cubes and add the wine mixture, dividing evenly. Top off each glass with sparkling water. Serve at once.
Note: Look for plums and nectarines that are ripe but still firm to ensure that they do not become too soft when soaked in the wine. Rinse the fruits well to remove any surface chemicals before slicing them. Use a dry white Rioja or Sauvignon Blanc for the wine.