Pineapple gives this sangria a tropical twist.

Martha Stewart Living, August 2003

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Recipe Summary

Yield:
Makes about 2 1/4 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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