Tonight is the kickoff to Mike’s long birthday weekend and it is Friday, which we generally try to consider an at home date night with the three of us (that includes Luna-bear). I am gonna put together a yummy summer meal which starts with a cool, crisp, white sangria. Plums and nectarines are so abundant and affordable in the markets right now that this was a no brainer. This recipe is a bit more alcoholic than others, so feel free to omit some of the alcohol. This would be just as good with just the wine, fruit, and fizz. I think Mike and I both need a good time tonight, so I am gonna go full blast with this one!!!
When shopping for the ingredients, it is important to 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. Here is what else you need:
- 1 cup peach nectar
- 1 cup orange juice
- 3 oz. peach or apricot brandy
- 2 oz. orange liqueur
- the juice of 1 lemon
- 2 oz. simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan and cooled)
- 1 bottle (750 ml) dry white wine
- 1 bottle (24 fl. oz.) sparkling water, chilled
- 2 plums, halved, pitted and cut into thin wedges
- 2 nectarines, halved, pitted and cut into thin wedges
- ice cubes as needed
Place all ingredients less the sparkling water in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice and top with sparkling water. This is gonna pair wonderfully with the fish tacos and pineapple salsa I have planned for this evening. Hopefully Mike will be surprised! Wish my Dad was here for this one. He LOVES a good sangria!
