This document provides a recipe for Stone Cold Sangria using ripe stone fruits like peaches, nectarines, and plums sliced with a mandolin slicer along with cherries, lemon thyme, mint, kaffir lime leaves, and lemongrass. The fruit and herbs are added to a pitcher with rosé wine, Lillet Blanc, and St. Germain and allowed to sit refrigerated for at least an hour before serving over ice.