Rosy Stone Fruit Sangria
In a pitcher, combine peaches, orange, lime, brandy, orange liqueur and sugar. Stir until sugar is dissolved and the fruits have begun to give off some of their juices. Stir in rosé. Chill, covered, for at least 2 hours and up to 24 hours.Advertisement
Serve sangria (including some of the fruit) with ice, topping each glass with a generous splash of seltzer.