Stone Fruit Sangria

My husband says I’m wordy. And while I hate to admit it, he’s right. But in fairness to me, he’s an attorney, his life is all about words, and being concise is critical to his success. I get that. For him, words are strategically selected. Arguments are won (and lost) on word selection. But after 18 years of marriage, I can take this “feedback” lovingly.

I have taken what he said to heart and I’ve decided to be more mindful of my wordiness when writing some of my blog posts. But, I’m also a little stubborn and because of it, sometimes slow to adapt. Bear with me. So, for now, I’m going to focus on making my drink posts a little tighter and more concise. This seems like a logical start and, truth be told, the cocktail in these posts should be the star. So going forward, my cocktail posts may be shorter than before, allowing the drink to shine brighter.

Sangria is something I’ve blogged about before. I’ve always loved the stuff as long as it’s not overly sweet. While I enjoy a refreshing white sangria, my husband typically prefers the red variation. This stone fruit sangria is almost a cross between the two. A nice compromise. The brandy, combined with the apricot preserves, adds more character and depth, so it’s more flavorful than the traditional white sangria, while not as intense as a red one. This is the perfect sangria to sip on as we gradually move from summer to fall, so keep sipping on this for the season.

My stone fruit sangria recipe itself is relatively straightforward but uses the glorious, juicy stone fruit in season right now. If you ask me, it’s pure sipping pleasure. So, go ahead, indulge a bit, remember it’s a long weekend, and let’s face it, it’s been a long six months of COVID hibernation for us.