Serves 6

On very warm days, freeze slices of the stone fruits (peaches, nectarines, apricots, plums) to keep the sangria cool without watering it down.

1bottle riesling, chilled
cups of cold-brew white tea (see cold-brew recipe)
¼cup peach-flavored brandy
1peach or nectarine, halved, pitted, and thinly sliced
1apricot, halved, pitted, and thinly sliced
1plum, halved, pitted, and thinly sliced
1teaspoon 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