STONE-FRUIT SANGRIA

Stone-Fruit Sangria image

Provided by Susan Spungen

Yield Makes 16 servings

Number Of Ingredients 15

Fruit Purée:
1 apricot
1 nectarine
1 small peach
2 tablespoons fresh lemon juice
Sangria:
2 750-milliliter bottles chilled dry rosé (such as Côtes de Provence)
2 cups chilled elderflower liqueur (such as St-Germain)
1/2 vanilla bean, halved lengthwise
3 plums or pluots
2 nectarines
2 apricots
1 peach
20 fresh cherries
Sparkling water

Steps:

For fruit Purée:
Peel stone fruit. Halve, pit, and coarsely chop.
Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.
For sangria:
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.
Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.