Rosemary Stone Fruit Sangria….

How about a drink?
Something simple and fruity with woodsy hints of fragrant rosemary that’s not complicated at all.
Cause these last few weeks have been full of complicated news media, conflicting reports and just loads of other crap that would drive anyone to “drankin”.
So let’s do so.
It started when I made this cake by Molly Yeh that was too legit to quit (so make it) which left me with a few plums and one should never waste plums. However, I have this issue with laziness. It rears its ugly head at the most inopportune times, like mostly at work.
Needless to say, I was too lazy to make another cake and decided to soak the left over plums in vodka, then added some nectarines, then said what the hell and added a couple of peaches that were feeling neglected.
Then I decided I was a genius and drank all the troubles of the week away while eating plum cake and sipping on stone fruit sangria.
It’s all gone now so you should definitely make more.
As long as you remember to invite me over.

Rosemary Stone Fruit Sangria

Ingredients:

5 plums, pitted sliced into ½ inch wedges

3 nectarines, pitted sliced into ½ inch wedges

2 peaches, pitted sliced into ½ inch wedges

2 springs of fresh rosemary

Juice of one lemon

2/3 cup peach vodka

¼ cup sugar

1 (750) ml) bottle dry white wine

Directions:

In a large pitcher add vodka and sugar, stirring to dissolve. Add in fruit, rosemary, lemon juice and white wine.  Stir to combine and refrigerate for at least one hour (or overnight). Serve chilled.

Add a splash or champagne if your fancy.