Plum Sangria

[Photograph: 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.

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About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

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Plum Sangria

About This Recipe

Yield:makes 6 servings
Active time:20 minutes
Total time:2 hours 20 minutes


  • 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


  1. 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. 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. 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.

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