PLUM AND PINEAPPLE SANGRIA

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Plum and Pineapple Sangria image

Pineapple gives this sangria a tropical twist.

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.

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