PINK SANGRIA

fruit will do — nectarines, apricots, plums — and the riper the better. (Frozen unsweetened fruit will also do the job. Just let it defrost before pureeing it.) How to puree it? Use a blender. A food processor just won’t produce a smooth enough texture. And, sangria aside, these fruit cubes are a lovely addition to all sorts of summer drinks, including iced tea and lemonade.

As noted, sangria is usually made with red wine. Start to finish: 4 hours, 30 minutes (30 active)

Servings: 6

INGREDIENTS 2 cups peeled, pitted and coarsely chopped very ripe peaches or nectarines

2 cups fresh raspberries

1 bottle (750 ml) chilled dry rose wine

Here I’ve replaced it with some dry rose because I think the fruits’ flavor shines more brightly in a lighter wine. For that matter, you could use a white

wine, too. But you’ll need to sweeten whichever wine you choose, which means you’ll be reaching for some superfine sugar because it melts so easily. (It’s the ingredient

bartenders use to sweeten a cold drink.) If you don’t want to buy superfine sugar, it’s easy to make your own — just pour some granulated sugar into a blender and

grind it until it’s fine. You’re also welcome to make your own sugar syrup, but that takes more time.

My sangria is delicious straight up or topped off

with a little bubbly water to dilute the alcohol a bit and add some fizz. I’m pretty sure it’ll add some fizz to your life even without the bubbly water.