Stone-Fruit Sangria

By danyell923

Recipes & Menus | recipes

Stone-Fruit Sangria
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.

16 servings

Recipe by Susan Spungen

Photograph by Christopher Baker

August 2012

Ingredients

• 1 apricot
• 1 nectarine
• 1 small peach
• 2 tablespoons fresh lemon juice

Preparation

Step 1

Preparation

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.

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.

TEST KITCHEN TIP: How to Peel Stone Fruit

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.

Add fruit to water and cook just until skin begins to peel back at each X, 30–60 seconds.

Using a slotted spoon, transfer fruit to a medium bowl of ice water; let cool. Using a paring knife and your fingers, peel fruit.

If you don't care about smooth surfaces for presentation purposes, a serrated peeler's sharp-toothed edges quickly and easily peel soft fruit.

Thirsty for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Pitcher Drinks Slideshow.