Strawberry Peach Rosé Sangria

Directions

1. If desired, remove peach skins and pits (see *note), and cut into ¼ inch slices.
2. Rinse strawberries and dry them. Reserve enough whole strawberries to garnish each glass. Hull the rest of the strawberries and slice.
3. Slice one lemon into ¼-inch thick wheels and set aside.
4. Combine Rosé, strawberry liquor, peach nectar, vodka, and juice from one lemon juice in a glass pitcher. Shortly before serving, add the sliced strawberries, the sliced peaches, and the lemon wheels to the pitcher.
5. Fill glasses with ice and add 5 ounces of Sangria plus some of the fruit from the pitcher. Garnish each glass with one of the whole strawberries you reserved.
6. ***NOTE 1*** - Sometimes fresh peaches aren't completely ripe when purchased. So plan to purchase them a few days before you actually need to use them, and leave them sitting out to ripen.
7. ***NOTE 2*** - I prefer to remove the skins from the peaches. To do this: - Use a sharp paring knife to make an "X" at the base of each peach. - Drop them into boiling water for about 30 seconds. - Quickly remove them and drop into ice water for 1-2 minutes. - Once cool enough to handle, slip off the skins.
8. **NOTE 3*** - Many recipes recommend adding the sliced fruit to the pitcher and chilling overnight so that the fruit is infused with the flavors. However I find that the strawberries and peaches can lose too much of their texture, and also change the consistency of the Sangria. For this Sangria I prefer adding the fruit within an hour before serving.