Sparkling Rosé Sangria With Aperol And Peaches Recipe

• 1/4 cup sugar (2 ounces; 50g)
• 1/4 cup (60ml) water
• 1/2 vanilla bean, split lengthwise
• 1 (750ml) bottle dry rose wine
• 1/2 cup (120ml) Aperol
• 1/4 cup (60ml) fresh juice from 2 lemons
• 1 cup (240ml) sparkling water
• 2 medium peaches (about 170g; 6 ounces each), pitted and diced

1. In a small saucepan, combine sugar and water and bring to a boil, stirring, until sugar is dissolved. Remove from heat and add vanilla bean. Let stand 15 minutes. Remove vanilla bean and reserve for another use.
2. Pour vanilla syrup into a pitcher and stir in wine, Aperol, and lemon juice; this mixture can be refrigerated up to 24 hours in advance. Just before serving, stir in sparkling water and peaches. Serve in ice-filled glasses.

sugar, water, vanilla bean, rosue wine, fresh juice from, sparkling water, peaches

Taken from www.seriouseats.com/recipes/2016/07/rose-wine-sangria-aperol-peach-recipe.html (may not work)