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Raspberry-Plum Sangria


Raspberries and plums bring their fresh-picked summer flavor to this large batch of white-wine sangria filled with apples and oranges.

  • Servings: 8

Source: Martha Stewart Living, August 2008


  • 2 ripe plums, pitted and cut into 1/4-inch wedges
  • 1 large Gala apple, cored and cut into 1/8-inch wedges
  • 1 navel orange, thinly sliced crosswise, larger slices halved
  • 6 ounces (1 1/2 cups) raspberries
  • 1 cup vodka
  • 2 bottles dry white wine, such as Sauvignon Blanc, chilled
  • 1/4 cup superfine sugar


  1. Combine plums, apple, orange, raspberries, and vodka in a nonreactive bowl. Let stand, uncovered, at room temperature for 2 hours.

  2. Combine wine and sugar in a pitcher, and stir until sugar dissolves. Add fruit mixture, and stir gently to combine. Serve immediately over ice.

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