Make the purée: Wash, pit and coarsely chop the stone fruit. Place the chopped fruit in a food processor or blender, add the lemon zest, lemon juice and honey. Purée until smooth. Transfer to a large pitcher.
Add the rosé, elderflower liqueur and almond extract to the fruit purée in the pitcher. Pit all the stone fruit and cut them into wedges. Add all the fruit to the pitcher. Chill for at least 1 hour and up to 2 days.
Fill some glasses with ice; pour in the sangria and fruit to fill the glasses 2/3 full. Top with 2 ounces sparkling water. Stir and serve.
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