Summer fruit Sangria Inspired by our June Produce box

• Fruit Purée:

• 1 apricot

• 1 nectarine

• 1 small peach

• 2 tablespoons fresh lemon juice

• Sangria:

• 1 750-milliliter bottles chilled dry rosé (try to choose a local vineyard )

• 1 cup 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


• 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.

Recipe Adapted from Christopher Baker for epicurious

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