Strawberry Peach Rosé Sangria

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   ["If desired, remove peach skins and pits (see *note), and cut into 1/4 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 1/4-inch thick wheels and set aside.", "Combine Rose, 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*** -

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   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*** -

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   I prefer to remove the skins from the peaches. To do this:

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   - Use a sharp paring knife to make an ""X"" at the base of each peach.

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   - Drop them into boiling water for about 30 seconds.

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   - Quickly remove them and drop into ice water for 1-2 minutes.

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   - Once cool enough to handle, slip off the skins.", "**NOTE 3*** -

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   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."]

* Per serving · 4 servings · Values may vary.