- Place apples, plums or plumcots, grapes and rosemary in a large pitcher.
- Pour wine and cider over fruit in pitcher.
- Refrigerate wine and fruit mixture for 3 to 4 hours.
- When sangria is ready to serve, prepare glasses.
- Spread coconut on a small saucer. Pour light corn syrup on another small saucer. Dip the rim of one glass in the corn syrup to completely coat rim in syrup. Dip the syrup-coated rim into the shredded coconut so that the rim of the glass looks as if it has snow on it.
- Carefully drop 2 tablespoons of the sangria-soaked fruit into each coconut-rimmed glass, being careful to not let the spoon or fruit touch the rim of the glass. Carefully pour sangria into glasses, being careful not to touch the rim of the glass. Garnish each glass with a sprig of rosemary.
Makes 8 servings.