Stone-Fruit Sangria Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Stone-fruit purée gives this beautifully colored sangria an intensely flavored base that's reinforced with juicy sliced fruit. Choose any combination of the ripest, most fragrant stone fruit (if, say, nectarines aren't looking great, swap in good-looking apricots). Chill the sangria before serving; the flavor will improve the longer it sits—up to two days.

Ingredients

Makes 16 servings

Fruit Purée:

1 apricot

1 nectarine

1 small peach

2 tablespoons fresh lemon juice

Sangria:

2 750-milliliter bottles chilled dry rosé (such as Côtes de Provence)

2 cups 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:
Step 1
Peel stone fruit. Halve, pit, and coarsely chop.
Step 2
Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.
For sangria:
Step 3
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.
Step 4
眼镜充满冰;倒在桑格利亚汽酒和水果to fill glasses 2/3 full. Top with sparkling water. Stir and serve.

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Reviews (2)

Made this last night and it was delicious! I couldn't find any apricots but I added a small plum to the puree and it was great. Since the previous review warned about the vanilla being overpowering, I removed the vanilla bean pod after about 2 hours of chilling. However, I wouldn't eliminate the vanilla entirely because it gave the sangria a wonderful sweetness and flavor. Overall, great recipe that everyone really enjoyed!
- mromeu88
- Pensacola, FL
- 5/15/2013
This is really delicious, LOVE the puree!!! ...but I would make a few tweaks next time. 1) I would not add the vanilla or at least cut easily it by half. By the 2nd day the whole concoction was too over powered by it, hiding the favor of the St Germain and the acidity of the Rose. 2) I added Raspberries for variety. 3) I would use less club soda/sparkling water. With the ice melting, it waters it down too much. All in all, it was delicious and refreshing and something totally different.
- sniles
- Ohio
- 8/9/2012