Stone fruit sangria

Stonefruit sangria.
Stonefruit sangria. Photo: Marco Del Grande

Peaches and nectarines make this fruity sangria a real summer hit. Use red wine that's not big or woody. A medium-body tempranillo, grenache or sangiovese will do the job.


½ cup fresh orange juice

250ml red wine

2 tbs castor sugar

2 tbs Grand Marnier

1 stick cinnamon

8 whole black peppercorns

2 lemons

2 yellow peaches

2 white peaches

4 apricots

2 white nectarines

2 yellow nectarines

½ cup mint leaves


Sieve orange juice into a large bowl. Add red wine, sugar, Grand Marnier, cinnamon stick and peppercorns. Peel thin strips from lemons, making sure not to take any white pith. Add strips to red wine mix and stir well.

Peel all stone fruit and cut into wedges, adding to the mixture, along with mint leaves. Stir well and cover bowl with cling film. Refrigerate for 2 hours. When ready, serve in bowls as dessert. Also good for a weekend breakfast.