Stone-fruit purée gives this beautifully colored sangria an intensely flavored base that's reinforced with juicy sliced fruit. Choose any combination of the ripest, most fragrant stone fruit (if, say, nectarines aren't looking great, swap in good-looking apricots). Chill the sangria before serving; the flavor will improve the longer it sits—up to two days.
Recipe information
Yield
Makes 16 servings
Ingredients
Fruit Purée
Sangria
Preparation
Fruit Purée
Step 1
Bring a medium saucepan of water to a boil. Using the tip of a paring knife, make 2 shallow 1" cuts to form an X on the bottom of the fruit.
Step 2
Add fruit to water and cook just until skin begins to peel back at each X, 30–60 seconds.
Step 3
Using a slotted spoon, transfer fruit to a medium bowl of ice water; let cool. Using a paring knife and your fingers, peel fruit.
Step 4
Halve, pit, and coarsely chop fruit.
Step 5
Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.
Sangria
Step 6
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 ½" wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
Step 7
Fill glasses with ice; pour in sangria and fruit to fill glasses ⅔ full. Top with sparkling water. Stir and serve.
Recipe notes
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