Raspberry Plum Sangria Food

RASPBERRY-PLUM SANGRIA

Steps:

• Combine plums, apple, orange, raspberries, and vodka in a nonreactive bowl. Let stand, uncovered, at room temperature for 2 hours.
• Combine wine and sugar in a pitcher, and stir until sugar dissolves. Add fruit mixture, and stir gently to combine. Serve immediately over ice.

STONE-FRUIT SANGRIA

Steps:

• For fruit Purée:
• Peel stone fruit. Halve, pit, and coarsely chop.
• Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.
• For sangria:
• Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2" wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
• Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.

RASPBERRY LIME SANGRIA RECIPE - (4.6/5)

Steps:

• 1. Fill a large pitcher with ice. 2. Add wine, raspberries, limes and limeade to pitcher on top of ice. Gently stir to combine the wine, fruit, and ice. 3. Add in the Grand Marnier and stir well. Chill before serving.

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.

INDIVIDUAL RASPBERRY PLUM CRISPS

Steps:

• Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or gratin dishes. In a large bowl gently combine the plums, raspberries, flour and sugar. Distribute this mixture evenly among the ramekins. In a separate bowl, combine the pecans, flour, brown sugar, melted butter and salt. Divide this mixture evenly among the ramekins. Place the ramekins on a cookie sheet and place in the oven for 20 minutes, or until the topping is golden brown.

INDIAN SUMMER RASPBERRY PEACH SANGRIA

Steps:

• Stir red wine, raspberry-flavored soda water, peach schnapps, pomegranate juice, and lemon juice together in a large pitcher or punch bowl; add raspberries, peach slices, lemon slices, and orange slices. Float ice cubes in the beverage to chill.

RASPBERRY LEMONCELLO SPARKLING SANGRIA

Steps:

• In a large glass pitcher, mix together the raspberries, lemon zest, lemonade and Lemoncello. Refrigerate for about 2 hours.
• When ready to serve, slowly add the sparkling wine, stir gently.
• Fill glasses with ice cubes and slowly pour sangria over the ice, allowing raspberries to fall into the glasses.