Can you tell I have a thing for stone fruits? Summer is my least favorite season temperature-wise, but I think produce-wise it might be my favorite. During the summer months, I can fill up on stone fruit all day and eat nothing else. After I made the stone fruit platter a few times, and ate most of it myself, I decided to turn a bit of it into this sparkling virgin sangria. Being pregnant, I can’t exactly enjoy a traditional wine sangria right now, and this juice version is fun to share with the kids, too.
You can serve this with just the juice the fruit is marinating in, or you can add some sparkling water to make it feel more fun and fancy. If you will be serving people who are able to drink alcohol, you could even add some champagne or a harder liquor. Dealer’s choice! Or drinker’s choice. Any way you serve this sparkling virgin sangria, it is a fun and refreshing drink to enjoy all summer long while we can get our hands on as much stone fruit as possible.
- 32 ounces (4 cups) white grape juice
- 8 ounces (1 cup) orange juice
- 8 ounces (1 cup) apple juice
- 2 peaches
- 3 plums
- 3 apricots
- 10 cherries
- handful of blueberries
- 1 sprig of mint
- sparkling water
- In a large pitcher, combine the juices.
- Slice and pit the fruits and add them, along with the mint, to the juice mixture.
- Place the pitcher in the refrigerator to chill at least 4 hours, up to overnight.
- To serve, fill a glass halfway with sangria and top with sparkling water.