cherry sangria with peaches & mango

If you follow me on Twitter, you know that I went for a nice, healthy bike ride this weekend on the Vineyard. Destination: the liquor store. Oops.

It my defense, it actually made the bike ride a better workout because pedaling back with a jumbo bottle of wine strapped to my back was challenging. Anyone who says alcohol is bad for your health is clearly lying. And if you’re going to completely negate your workout by indulging in a few adult beverages, trust me, this sangria is worth it. It is SO delicious.

Here’s what you’ll need:

  • A 1.5 liter bottle of fruity white wine (I chose Cavit Riesling)
  • ½ cup of brandy
  • 2 cups club soda
  • 4 cups pitted, halved cherries
  • 2 mangos, skin removed and sliced
  • 2 peaches, sliced
  • 6 sprigs of thyme

To make this heavenly beverage, mix the wine, brandy and cherries together in a bowl. Refrigerate for 7 hours.

Add in the peaches and mango and refrigerate for another hour. The reason I held off on adding them was to give the sangria a predominately cherry taste. I also love eating the fruit at the bottom of my glass, and the less time the fruit spends in the wine/brandy, the less booze-sodden it is.

Add the thyme and club soda before serving.

I adapted the recipe from a cherry sangria featured in Cooking Light magazine, but removed all the sugar for a healthier twist. And, as I find with most recipes, the sugar wasn’t even necessary—the sangria turned out perfect.

And even more perfect? Enjoying it on the deck on a warm summer night. Seriously why does this season ever have to end??

Hope you all enjoyed your weekends as much as I did!

P.S. Can you tie a cherry stem in a knot with your tongue? This girl can. It’s pretty much my only special skill.


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  1. I LOVE sangria. I like your twist on the traditional recipe, and will have to try it! Thanks!

  2. Wow, that looks delicious!

  3. I can’t tie a cherry with my tongue. Or do those cool “wave rolls” people do with it. On the positive side, I can do the worm.

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