Sangria is one of those drinks that can make an ordinary Tuesday feel like a celebration. I usually order it as tapas restaurants, but it’s also really easy to make at home.
This is a really refreshing one. It’s perfect for holiday parties or summer barbecues. The sweet fragrance of the elderflower is such a nice complement to the dry rosé and acidic lemon.
The recipe is flexible – use whatever stone fruit you have lying around. Think anything with a pit: cherries, peaches, nectarines, apricots, or plums. If you don’t like elderflower liqueur or can’t find it, you could try raspberry, peach, or orange flavored liqueur. And if you’re feeling a little extra, you can throw in some fresh herbs like thyme or basil. The only thing I strongly recommend is using a dry, Provence-style rosé.
- 2 cups stone fruit, thinly sliced
- 1 bottle dry rosé wine
- 1/4 cup elderflower liqueur
- 1/4 cup agave or simple syrup, plus more depending on your sweetness preference
- 3 tablespoons lemon juice
- Sparkling water
- Add agave or simple syrup and lemon juice to a large pitcher. Stir together with a large wooden spoon until combined.
- Add fruit and gently stir again.
- Add rose and elderflower liqueur and stir everything together. Refrigerate for 1-2 hours.
- Pour sangria into each glass, leaving some room at the top. Top off with sparkling water, and serve.