Que sera sangria

Sangria. I'd never even had it until this week when I came across several recipes and decided, "Why not?" I don't know why not- it's delicious! It's cool, refreshing, infinitely variable, and when it's hot outside I don't feel bad about tossing in an ice cube or two. These used to be things I'd say about a good margarita (okay, they're still true), but I was craving something different. I need to listen to my cravings more!

I didn't follow an exact recipe, but instead did more of a mash-up of a couple different recipes I found. My original inspiration was off of pinterest from henryhappened.com, but I combined it with the recipe for stone fruit sangria from Bon Appetit magazine. I was  lazy and just did the fruit puree from BA with triple sec since I didn't have elderflower liqueur laying around. It was still tasty!

I used:

2 apricots (1 peeled and coarsely chopped, the other pitted and sliced)
2 peaches (again, 1 peeled and coarsely chopped, the other pitted and sliced)
2 Tbsp fresh lemon juice
1 bottle white zinfandel
1/4 cup triple sec


1. Puree the coarsely chopped fruit with the lemon juice.


2. Add fruit puree and the triple sec to a pitcher and stir.


3. Pour in the wine, and add in the remaining sliced fruit.


4. Let this chill in the fridge for at least several hours and enjoy it on a hot summer evening.

I will definitely be making more sangria this summer- white, red, you name it. In the meantime, I'm going to sip my sangria and enjoy the peace and quiet that happens post baby bedtime.