A pitcher of this sangria keeps hosting easy and breezy.
Its the perfect way to celebrate stone fruit season while letting you kick back and enjoy hosting.
This sangria recipe doesn’t result in an overtly sweet, cloying libation like some do.
Photo:Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Carla Gonzalez Hart
Sprigs of fresh thyme or basil would make excellent swaps for the mint.
Or have an array of herbs on hand and let guests choose their own adventure.
This recipe was developed by Anna Theoktisto.
Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
cherries)
2(750-milliliter) bottlesdry white wine (such as pinot grigio)
3/4cup (6 oz.
Cover and chill until flavors meld, at least 3 hours or up to 24 hours.
Serve over ice with a splash of sparkling water (if using) on top.
Garnish with a sprig of mint.
