Plum Sangria Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
2013825-264158-plum-sangria.jpg
Autumn Giles

Built around flavors that complement plums, like ginger and the nutty maraschino liqueur, this sangria starts with roasting deep red plums with star anise pods.

Note: Garnishing this sangria with fresh yellow plums adds visual appeal, but fresh red plums will work just as well.

Recipe Details

Plum Sangria Recipe

Active 20 mins
Total 2 hrs 20 mins
Serves 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 6 red plums, such as Methley, sliced
  • 6 star star anise pods
  • 4 1/2 cups rosé wine
  • 3 3/4 ounces maraschino liqueur
  • 1 1/2 cups ginger beer
  • 2 yellow plums for garnish

Directions

  1. Preheat oven to 350°F. Combine the red plums and the star anise in a glass roasting pan. Roast for 30 minutes and let cool. Remove star anise pods and discard.

  2. Pour the roasted plums and any juice they released into a pitcher and let cool to room temperature. Add rosé and maraschino, cover and refrigerate at least 3 hours or up to overnight.

  3. Gently stir ginger beer into sangria mixture just before serving. Drop one or two slices of yellow plum and a few ice cubes in each glass and top with sangria. Serve immediately.

More Serious Eats Recipes