Sparkling Stone Fruit Sangria

Featured: July 2014

Makes 4 to 6 glasses


1 nectarine

1 plum

1 peach

1 apricot

1/2 cup fresh blackberries or raspberries

1 (750 milliliter) bottle white wine*

1/4 cup orange liqueur (such as Cointreau

or Mandarine Napoleon)


2 cups sparkling water

1/4 cup edible gold metallic glitter

*Try a crisp, fruity Spanish white wine such as albariƱo.


To cut the stone fruits, run a sharp knife around the edge of each fruit. Twist to separate the halves; discard pit. Cut halves into 1/2-inch wedges. Combine fruit, wine, and liqueur in a large pitcher and chill for at least 1 hour to let the flavors meld. (You also can make this a few days in advance.) To serve, add ice and sparkling water before stirring in glitter. Or try glitter on cocktail glass rims.

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