Stone fruit sangria

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.

Salud!

Ingredients

  • 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

Instructions

  1. Add agave or simple syrup and lemon juice to a large pitcher. Stir together with a large wooden spoon until combined.
  2. Add fruit and gently stir again.
  3. Add rose and elderflower liqueur and stir everything together. Refrigerate for 1-2 hours.
  4. Pour sangria into each glass, leaving some room at the top. Top off with sparkling water, and serve.

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