We have a bbq every 4th of july. It's been going on for at least 18 years, if not longer. Since we've had kids, the day has included a trip to our small town parade- the same parade I attended every year as a child- followed by swimming and food back at our place.

While we tend to serve traditional american fare... hotdogs, hamburgers, grilled corn-on-the cob, I also try to include a few fun surprises every year.  One year, I decided to play around with a white wine stone fruit and apple sangria. It worked, almost a little too well, some might say, but it was the perfect addition to a summer bbq. 

Sangria can be subjective, and it's fun to play around with the wine and fruit you use. But, if you want a no-fuss, easy go-to recipe, try mine. It’s equally good for 4th of july, labor day, memorial day, or any family gathering, due to it’s make ahead capabilities, and it’s ability to serve multiple people at once. I guarantee you won't be disappointed!

Ingredients:

2 ripe peaches, pitted and sliced

2 granny smith apples, sliced (I cut mine into stars for the 4th)

4 ripe plums, pitted and quartered

1/4 cup sugar

1/4 cup cointreau

1 1/2 bottles of sauvignon blanc (I use kim crawford or unruly)

Directions:

Place sliced fruit at the bottom of a large pitcher. Toss with cointreau. Add wine and sugar, stir. Refrigerate overnight if serving in morning or early afternoon. Can be made the morning of, and refrigerated all day, if serving at night.