If desired, remove peach skins and pits (see *note), and cut into ¼ inch slices.
Rinse strawberries and dry them. Reserve enough whole strawberries to garnish each glass. Hull the rest of the strawberries and slice.
Slice one lemon into ¼-inch thick wheels and set aside.
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.
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.
***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.
***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.
**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.