STONE FRUIT SANGRIA

INGREDIENTS

FRUIT PUREE

  • 1 nectarine
  • 1 peach
  • 2 tbsp. fresh lemon juice

SANGRIA

  • 2 (750-ml) bottles chilled dry rose’ wine
  • 2 cups chilled elderflower liqueur
  • 3 plums
  • 2 nectarines
  • 2 peaches
  • 20 fresh cherries
  • Sparkling water

STEPS

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.

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