Stone-Fruit Sangria
['1 apricot', '1 nectarine', '1 small peach', '2 tablespoons fresh lemon juice', '2 750-milliliter bottles chilled dry rosé (such as Côtes de Provence)', '2 cups chilled elderflower liqueur (such as St-Germain)', '1/2 vanilla bean, halved lengthwise', '3 plums or pluots', '2 nectarines', '2 apricots', '1 peach', '20 fresh cherries', 'Sparkling water']
Peel stone fruit. Halve, pit, and coarsely chop.
Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.
Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2" wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.
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