Ingredients

The following ingredients have 10 Servings
  • 4 large ripe peaches or nectarines
  • 1 cup raspberries
  • 6 ripe plums
  • ¼ to ½ cup vodka or lemon vodka (depends on how strong you want the sangria to be!)
  • 2 to 3 tablespoons pomegranate molasses or honey, (or to taste)
  • 1 (750 ml) bottle sparkling rose
  • 1 (1-liter) bottle sparkling water
  • About 20 clean fresh mint leaves

Instruction

  • Bring a medium pot of water to a boil. Have a medium bowl of ice water ready on the side.  Make a small x with a sharp knife on the bottom of two of the peaches.   Drop them into the boiling water and allow to cook for 30 seconds, then remove them with a spoon (preferably slotted), and drop them into the ice water bath.  Remove them after about 15 seconds; their skins should be able to be peeled or slipped right off.
  • Pit the peeled peaches and cut them into chunks. Place 2 peaches into a food processor or blender with the raspberries and puree.
  • In very large pitcher, combine the pureed fruit, and 3 tablespoons pomegranate molasses. Refrigerate for 2 hours until very cold.
  • Slice the other two peaches and the plums (no need to peel). Add the sparkling rose and sparkling water to the pitcher. Taste and add more molasses if needed. Stir in sliced peaches, plums and mint.
  • Fill large glasses with ice and serve the sangria over ice, making sure some fruit and mint go into each glass.