“Stone-fruit purée gives this beautifully colored summer 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.” Susan Spungen for Bon Appetit
- 3 pound mixed stone-fruit such as plums, necatarines and peaches, divided
- ¼ cup freshly squeezed lemon juice
- 2 (750-ml bottles) rosé
- 1 ½ cup St. Germain
- ½ teaspoon vanilla extract
- 25 fresh cherries halved and pitted
- sparkling water as needed (optional)
Make the fruit purée: 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 1 pound of the mixed-fruit, set the rest of the fruit aside. Add the 1 pound of fruit to water and cook just until skin begins to pucker at the X, about 60 seconds. Using a slotted spoon, transfer fruit to a medium bowl of ice water; let cool. Using a paring knife and your fingers to peel the fruit. Halve, pit, and coarsely chop.
Place peeled, chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a very large pitcher or punch bowl.
Make the sangria: Add rosé, St. Germain and vanilla to fruit purée in pitcher or punch bowl. Halve and pit the remaining mixed unpeeled stone-fruit. Then cut it into ½” wedges. Add the cut mixed stone-fruit and the halved, pitted cherries to the pitcher or punch bowl. Chill 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 (if using). Stir and serve.