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 This Recipe
Yield:
makes 6 servings
Active time:
20 minutes
Total time:
2 hours 20 minutes
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
Procedures
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.
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