Plum Sangria Recipe

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


  • 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. 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.