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.
- 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
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.
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.
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.