STONE FRUIT SANGRIA
- 1 nectarine
- 1 peach
- 2 tbsp. fresh lemon juice
- 2 (750-ml) bottles chilled dry rose’ wine
- 2 cups chilled elderflower liqueur
- 3 plums
- 2 nectarines
- 2 peaches
- 20 fresh cherries
- Sparkling water
FRUIT PUREE: Peel stone nectarine and peach. Halve and pit, and then coursely chop. Place into a blender with the lemon juice and puree until smooth. Transfer to a large pitcher.
SANGRIA: Add rose’ and elderflower liqueur to fruit puree in pitcher. Halve and pit all stone fruit. Cut fruit (except cherries) into 1/2” wedges. Add all fruit to pitcher. Chill for at least one hour and up to 2 days.
Fill glasses with ice; pour in sangria and fruit to fill.