Stone Fruit Sangria

Ingredients for Purée

• 1 apricot, peeled & de-seeded
• 1 peach, peeled & de-seeded
• 2 tbsp fresh lemon juice

Ingredients for Sangria

• 750 ml bottle white wine, chilled
• 1/2 cups elderflower liqueur, chilled
• 3 plums
• 2 apricots
• 2 peaches
• 20 cherries

Instructions

• For the fruit purée: Peel stone fruit. Halve, pit and coarsely chop. Then, place chopped fruit in a mini-processor or blender. Add lemon juice and purée until smooth. Transfer to a large pitcher or mason jar.
• For the sangria: Add white wine and elderflower liqueur to the fruit purée in the pitcher. Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2″ wedges. Add all fruit into the pitcher. Chill for 3-4 hours or overnight.
• Fill glasses with ice and pour in the sangria & fruit to fill glasses 2/3 full. Stir and serve.