Name: Stone-Fruit Sangria
Yield: Makes 16 servings
Ingredients: 1 apricot; 1 nectarine; 1 small peach; 2 tablespoons fresh lemon juice; 2 750-milliliter bottles chilled dry rosé (such as Côtes de Provence); 2 cups chilled elderflower liqueur (such as St-Germain); ½ vanilla bean, halved lengthwise; 3 plums or pluots; 2 nectarines; 2 apricots; 1 peach; 20 fresh cherries; Sparkling water

A tall glass of stone fruit sangria with cut pieces of fruit in it.

Stone-Fruit SangriaChristopher Baker

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.

Recipe notes

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