Stone-Fruit Rosé Sangria

This Stone-Fruit Rosé Sangria is a refreshing and beautifully colored cocktail, perfect for entertaining or enjoying a relaxing evening. The intense flavor of stone-fruit purée combined with the sweetness of elderflower liqueur and the lightness of rosé creates a delightful and invigorating beverage. The addition of fresh sliced fruits enhances the visual appeal and adds a burst of juicy goodness to each sip. Chill this sangria for an hour or up to two days before serving to let the flavors meld and intensify.

Stone-Fruit Rosé Sangria

A refreshing and intensely flavored sangria made with stone-fruit purée, elderflower liqueur, and rosé, garnished with fresh sliced fruits and topped with sparkling water.

4.89 from 39 votes
Print Recipe Pin Recipe

Ingredients

  • 1/4 apricot
  • 1/4 nectarine
  • 1/4 small peach
  • 1/2 tablespoon fresh lemon juice
  • 5 oz. chilled dry rosé
  • 1 oz. chilled elderflower liqueur
  • 1/4 vanilla bean, halved lengthwise
  • 1/4 plum or pluot
  • 1/4 nectarine
  • 1/4 apricot
  • 1/4 peach
  • 5 fresh cherries
  • Sparkling water
  • Ice

Instructions

  1. Peel the stone fruit, then halve, pit, and coarsely chop them.
  2. Place the chopped fruit in a blender or mini-processor, add lemon juice, and purée until smooth. Transfer to a large pitcher or jar.
  3. Add the rosé and elderflower liqueur to the fruit purée in the pitcher. Scrape in the seeds from the vanilla bean and add the bean.
  4. Halve and pit all the stone fruit, except the cherries, and cut them into 1/2" wedges. Add all the fruit to the pitcher.
  5. Chill the sangria for at least 1 hour and up to 2 days.
  6. Fill glasses with ice, pour in the sangria and fruit to fill the glasses 2/3 full, then top with sparkling water. Stir and serve.