Stone-Fruit Sangria
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
43
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
For fruit Purée: Peel stone fruit
2
Halve, pit, and coarsely chop
3
Place chopped fruit in a mini-processor or blender; add lemon juice
4
Purée until smooth
5
Transfer to a large pitcher or jar
6
Peel stone fruit
7
Halve, pit, and coarsely chop
8
Place chopped fruit in a mini-processor or blender; add lemon juice
9
Purée until smooth
10
Transfer to a large pitcher or jar
11
For sangria: Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean
12
Halve and pit all stone fruit
13
Cut fruit, except cherries, into 1/2" wedges
14
Add all fruit to pitcher
15
Chill for at least 1 hour and up to 2 days
16
Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full
17
Top with sparkling water
18
Stir and serve
19
Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean
20
Halve and pit all stone fruit
21
Cut fruit, except cherries, into 1/2" wedges
22
Add all fruit to pitcher
23
Chill for at least 1 hour and up to 2 days
24
Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full
25
Top with sparkling water
26
Stir and serve