Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Elizabeth Jaime
This bubbly peach sangria is one of our favorite ways to use up all those ripe, fresh stone fruits we bought at the farmers market. It’s tangy, a little sweet, and extra fizzy, which also makes it perfect for your next outdoor summer party. If you’re in a pinch and can’t find perfect peaches, don't sweat: The frozen ones work surprisingly well, too.
Recipe information
Yield
6 Servings
Ingredients
1 lb. ripe peaches or nectarines, cut into wedges, or frozen, thawed sliced peaches
2 oz. Aperol
½ oz. Averna amaro
1 lemon, sliced
1 orange, sliced
1 750-ml bottle chilled sparkling rosé
Preparation
Muddle peaches in a large pitcher to crush lightly. Add Aperol, Averna, lemon slices, and orange slices. Pour in rosé and stir gently to combine. Pour into glasses to serve.
Recipe notes
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