Plum Sangria Recipes
RASPBERRY-PLUM SANGRIA
Raspberries and plums bring their fresh-picked summer flavor to this large batch of white-wine sangria filled with apples and oranges.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 7
Steps:
- Combine plums, apple, orange, raspberries, and vodka in a nonreactive bowl. Let stand, uncovered, at room temperature for 2 hours.
- Combine wine and sugar in a pitcher, and stir until sugar dissolves. Add fruit mixture, and stir gently to combine. Serve immediately over ice.
ROSE SANGRIA
Steps:
- Combine the rose, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight.
- When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.
PLUM AND PINEAPPLE SANGRIA
Pineapple gives this sangria a tropical twist.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 2 1/4 quarts
Number Of Ingredients 8
Steps:
- Cut half of the pineapple into 3/4-inch-thick spears and the other half into 1-inch chunks. Transfer all pineapple to a pitcher, and add plums. Sprinkle with sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour at room temperature. Stir in wine, pineapple juice, and sparkling water. Sweeten with more sugar, if desired, and serve chilled.
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