Stone Fruit Sangria

It's hot in LA. It's finally Summer. June was gray and gloomy and we all whined about it so much that mother nature is getting back at us now, erasing all clouds and keeping the sun dialed up to 10. No biggie. Sit back with this delicious fizzy drink and enjoy life in the best city in the USA (although Money Magazine gives that title to my hometown. Represent, Louisville, CO!)

For this beachy, peachy drink I sought out every variety of stone fruit I could find. We got yr peaches, yr apricots, yr plums and more. Find whatever is in season at your farmers market, chop it up and toss it in. You can't go wrong with this one!

- 1 large peach
- 1 large nectarine
- 1 apricot
- 1 black apricot
- 1 red plum
- 1 black plum
- 4 strawberries
- 1 handful of blueberries
- 1 cup peach schnapps
- 1 bottle prosecco

Pit the stone fruit and cut them into small chunks (1/2 inch or smaller.)
Hull the strawberries and cut into smaller chunks.
Place all fruit in a pitcher or bowl and pour the peach schnapps over the top. Mix and muddle gently with a spoon then refrigerate for at least an hour, a few hours would be ideal.

Remove the mixture from the fridge and pour into a glasses filling about halfway. Fill the rest with ice cold prosecco, mix with a swizzle stick and serve immediately.

This stuff tastes easy-breezy but it packs a punch so pace yourself...or just go crazy and knock yourself out!