Stone-Fruit Sangria

Preparation

1. Fruit Purée

   Step 1

   Bring a medium saucepan of water to a boil. Using the tip of a paring knife, make 2 shallow 1" cuts to form an X on the bottom of the fruit.

   Step 2

   Add fruit to water and cook just until skin begins to peel back at each X, 30–60 seconds.

   Step 3

   Using a slotted spoon, transfer fruit to a medium bowl of ice water; let cool. Using a paring knife and your fingers, peel fruit.

   Step 4

   Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.

   Step 5

   Halve, pit, and coarsely chop fruit.

2. Sangria

   Step 6

   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 ½" wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.

   Step 7

   Fill glasses with ice; pour in sangria and fruit to fill glasses ⅔ full. Top with sparkling water. Stir and serve.