Stone-Fruit Sangria
A refreshing summer sangria made with fresh stone fruits, rosé wine, and elderflower liqueur. This elegant cocktail combines the sweetness of peaches, nectarines, plums, and cherries with the floral notes of vanilla and elderflower.
Ingredients
- •1 whole apricot
- •1 whole nectarine
- •1 whole small peach
- •2 tablespoons fresh lemon juice
- •2 bottles 750-milliliter bottles chilled dry rosé (such as Côtes de Provence)
- •2 cups chilled elderflower liqueur (such as St-Germain)
- •½ whole vanilla bean, halved lengthwise
- •3 whole plums or pluots
- •2 whole nectarines
- •2 whole apricots
- •1 whole peach
- •20 whole fresh cherries
- •1 to taste Sparkling water
Cooking Instructions
- 1.
Peel stone fruit. Halve, pit, and coarsely chop.
10 min
- 2.
Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.
5 min
- 3.
Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2" wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
80 min
- 4.
Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.
5 min
