Name: Stone-Fruit Sangria
Yield: 16 Servings
Ingredients: 1 apricot; 1 nectarine; 1 small peach; 2 tablespoons fresh lemon juice; 2 750-ml 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

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

Christopher Baker

Recipe notes

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