Plum and Pineapple Sangria

Makes about 2 1/4 quarts

Pineapple gives this sangria a tropical twist.


  • 1 pineapple, peeled, halved lengthwise, and cored

  • 4 ripe but firm plums, pitted and cut into wedges

  • 1 tablespoon superfine sugar, or more as desired

  • 3 ounces Cointreau

  • 3 ounces brandy

  • 1 750-ml bottle chilled fruity red wine

  • 1 ⅓ cups pineapple juice

  • 1 cup sparkling water or seltzer


  1. 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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