Sangria doesn't have to be about bad red wine with sad chunks of apple swimming around in it. These three sangria recipes take advantage of the amazing stone fruits—peaches! plums!—that are at their peak right now.
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This smoothie blitzes two cups of cherries into a drink that's equally good for breakfast or dessert, despite using only fruit for sweetness. It's vegan, if you're into that sort of thing, but tastes like it might be packing a scoop of ice cream because of the vanilla and the slight creaminess that homemade almond milk contributes.
Sour cherry fans will go wild for this. It's like sipping pie filling through a straw, except that the iced tea gives it a cleaner, more refreshing finish and mellows the sweetness.
Though beloved by small children (and the occasional grown-up) when dropped atop a sundae, maraschino cherries have developed a reputation as a nuisance to many cocktail drinkers. The bright red orb certainly looks attractive while resting at the bottom of a Manhattan or an Old Fashioned, but the whole corn-syrup, FD&C Red #40, industrial fakery of the garnish is utterly unappetizing for many.