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.
- Fruit Purée
- 1 apricot
- 1 nectarine
- 1 small peach
- 2 tablespoonsfresh lemon juice
- 2750-ml bottles chilled dry rosé (such as Côtes de Provence)
- 2 cupschilled 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
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.
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.