Fruit sangria

Ingredients:

Fruit Purée:

• 1 apricot
• 1 nectarine
• 1 small peach
• 2 tablespoons fresh lemon juice

Sangria:

• 2 750-milliliter bottles chilled dry rosé (such as Côtes de Provence)
• 2 cups chilled 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

Preparation:

For 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 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 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.