Best Plum Sangria Recipes

Raspberry-Plum Sangria image

Provided by Martha Stewart

Number Of Ingredients 7

2 ripe plums, pitted and cut into 1/4-inch wedges
1 large Gala apple, cored and cut into 1/8-inch wedges
1 navel orange, thinly sliced crosswise, larger slices halved
6 ounces (1 1/2 cups) raspberries
1 cup vodka
2 bottles dry white wine, such as Sauvignon Blanc, chilled
1/4 cup superfine sugar

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.

Plum and Pineapple Sangria image

Provided by Martha Stewart

Categories Appetizers

Yield Makes about 2 1/4 quarts

Number Of Ingredients 8

1 pineapple, peeled, halved lengthwise, and cored
4 ripe but firm plums, pitted and cut into wedges
1 tablespoon superfine sugar, or more as desired
3 ounces Cointreau
3 ounces brandy
1 750-ml bottle chilled fruity red wine
1 1/3 cups pineapple juice
1 cup sparkling water or seltzer

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.

Plum and Pineapple Sangria image

Yield makes about 2 1/4 quarts

Number Of Ingredients 8

1 pineapple
4 plums, preferably a variety, pitted and sliced
1 tablespoon superfine sugar, plus more as needed
3 ounces Cointreau
3 ounces brandy
1 750-ml bottle fruity red wine, chilled
1 1/3 cups pineapple juice
1 cup sparkling water

Steps:

Peel pineapple; halve lengthwise and remove core. Cut half the pineapple into 3/4-inch spears; cut the other half into 1-inch chunks. Place in a pitcher with the plums; sprinkle with sanding sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour.
When ready to serve, stir in red wine, pineapple juice, and sparkling water. Add more sugar, if desired. Serve chilled.

Plum Sangria image

Provided by Claire Robinson

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ice
1/2 bottle Spanish white wine
3 plums, 2 blended and strained for puree, 1 sliced
1 teaspoon crystallized ginger simple syrup
Fresh mint sprigs
1/2 cup seltzer

Steps:

In a large pitcher with ice, add the wine, plum puree, simple syrup and 1 sprig of mint. Muddle the mint around a little bit, then add some of the plum slices and seltzer. Pour into serving glasses and garnish with plum slices and mint sprigs.