Plum And Pineapple Sangria Recipes

PLUM AND PINEAPPLE SANGRIA

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.

PINEAPPLE SANGRIA

Steps:

• Mix Sauvignon Blanc, pineapple juice, triple sec, and brandy together in a large pitcher. Add chopped pineapple, orange, lemon, and lime. Cover and refrigerate, 8 hours to overnight.
• Stir in lemon-lime soda before serving.

PLUM AND PINEAPPLE SANGRIA

Steps:

• Peel pineapple; halve lengthwise and remove core. Cut half the pineapple into 3/4-inch spears; cut the other half into 1-inch chunks. Place in a pitcher with the plums; sprinkle with sanding sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour.
• When ready to serve, stir in red wine, pineapple juice, and sparkling water. Add more sugar, if desired. Serve chilled.

PLUM AND PINEAPPLE SANGRIA

Steps:

• Peel, halve lengthwise and core: 1 pineapple, cut half into 3/4" thick spears & the other half in 1" chunks. transfer to pitcher and add: 4 plums - pitted and sliced, sprinkle with 1 TB of sugar & stir to combine. Add 32 oz cointreau and brandy, let sit at least 1 hour. Stir in 1 750ml bottle of chilled fruity red wine 1-1/3 C of pineapple juice 1 C sparkling water Add more sugar if needed Serve chilled

PLUM SANGRIA

Steps:

• In a large pitcher with ice, add the wine, plum puree, simple syrup and 1 sprig of mint. Muddle the mint around a little bit, then add some of the plum slices and seltzer. Pour into serving glasses and garnish with plum slices and mint sprigs.