Rosé Wine Sangria with Stone Fruit

Stone fruits like apricots, nectarines, peaches, plums, and cherries come together to infuse this refreshing sangria with a summery sweetness.

Fruit Purée:
1 apricot
1 nectarine
1 small peach
2 Tbsp. lemon juice, freshly squeezed

Sangria:
2 bottles chilled dry rosé, such as; Côtes de Provence (750 mL)
2 cups elderflower liqueur, such as; St-Germain, chilled
½ vanilla bean, halved lengthwise
3 plums or pluots
2 nectarines
2 apricots
1 peach
20 fresh cherries
sparkling water

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.

For the 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 ½" 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.

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.