Stone Fruit Zurra
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Serves/Makes: 4
Ready in: 2-5 hrs
- 2 peaches, pitted and sliced
- 2 nectarines, pitted and sliced
- 1 cup dried apricot slices
- 2 tablespoons lemon zest
- 1 teaspoon ground cinnamon
- 2 ounces apricot brandy
- 1 bottle (750 ml size) light red wine, chilled
- 12 ounces club soda, chilled
- 3 cups ice cubes, or more as needed
In a large (at least 2 quart) glass pitcher, mix together peach, nectarine and apricot slices, lemon zest and cinnamon. Add apricot brandy and stir to combine well. Slowly pour in the wine, stirring gently. Refrigerate for at least 2 hours or as long as overnight. When ready to serve, add club soda and stir gently with a long handled wooden spoon. Fill highballs, wine glasses or other decorative glasses with ice cubes. Slowly pour sangria over ice, allowing fruit slices to fall into glasses. Cook's Notes: Vary the wine depending on the dish: lighter with seafood, a bit fruitier with poultry, and really robust with beef. Adjust the sugar and fruits to match the chosen wine. Make sure all your sangria ingredients are well chilled before starting the recipe. Sangria tastes best when served very cold. This a beverage from Southern Spain, where you see pitchers of Zurra, a sangria made with peaches or nectarines. This sangria reflects those enchanting elements.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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