On very warm days, freeze slices of the stone fruits (peaches, nectarines, apricots, plums) to keep the sangria cool without watering it down.
|1||bottle riesling, chilled|
|1¾||cups of cold-brew white tea (see cold-brew recipe)|
|¼||cup peach-flavored brandy|
|1||peach or nectarine, halved, pitted, and thinly sliced|
|1||apricot, halved, pitted, and thinly sliced|
|1||plum, halved, pitted, and thinly sliced|
|1||teaspoon wildflower honey, or more to taste|
1. In a large pitcher, combine the wine, cold tea, and brandy. Stir thoroughly, cover with a clean kitchen towel, and refrigerate for 1 to 2 hours or until completely chilled.
2. Add the peach or nectarine, apricot, plum, and honey. Taste for sweetness and add more honey, if you like. Divide the sangria among 4 glasses, adding a few pieces of fruit to each one. Adapted from Evy Chen