Best Raspberry 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 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.

Rose, Rosewater and Raspberry Sangria image

Provided by Food Network Kitchen

Categories beverage

Time 4h35m

Yield about 8 servings (7 1/2 cups)

Number Of Ingredients 6

1/2 cup sugar
2 teaspoons rosewater
One 750-milliliter bottle rose wine
1 1/2 cups soda water
One 11.5-ounce can grapefruit soda, such as San Pellegrino Pompelmo
Two 6-ounce containers raspberries

Steps:

Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Remove the pan from the heat, and stir in the rosewater. Let cool, then transfer the syrup to a 3-quart pitcher.
Add the wine, soda water and grapefruit soda to the pitcher, and stir to combine. Add the raspberries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.