Baltimore's Sunday farmers market provides the perfect inspiration for seasonal dishes and drinks to try each week. This month, peaches and cherries overflowed from the farm stands. At least to my knowledge, I'd never had a white peach before, but the free samples made me an instant fan. I don't have a great deal of experience cooking with either fruit, but I rarely shy away from trying a fresh new cocktail. White sangrias are usually made with brandy and a dry Spanish wine, but I had some pinot on hand, and liked the idea of something crisp and citrusy. The result was a summery, sweet sangria that was almost too easy to drink. Serving the drink in mason jars made it felt even more laid-back and seasonal.
White Peach & Cherry Sangria
One bottle Pinot Grigio
1/4 cup brandy
2 T. granulated sugar
2 white peaches, sliced
2 cups Bing cherries, pitted and halved
Sprigs of lemon thyme (alternatively, regular thyme)
3/4 cup tonic water
Combine first three ingredients in a large pitcher. Add white peaches and cherries. Refrigerate at least 6 hours. When ready to serve, add thyme sprigs to pitcher (and glasses, if desired, for garnish). Add a splash of tonic water to each glass of sangria.