2-3tablespoonsstrained lemon juice (preferably meyer)
In a large measuring pitcher, muddle together 1/2 cup raspberries, 1/2 cup blackberries, and 1 of the plums with the sugar until the fruit is pulverized. Add half of the wine, then strain the mixture through a fine mesh sieve and into a large punch bowl or pitcher, pressing on the fruit pulp to extract all the good stuff. Discard the pulp.
Add the rest of the wine, the lemon juice, rosewater, and the remaining fruit to the sangría. Taste, adding more sugar or lemon juice if you feel that it needs it. Cover and chill for an hour, or up to a day or two. (Or drink it right away if you just can't wait.)
Fill glasses with ice, and ladle sangría and fruit into each glass. Top each glass with a bit of sparkling water, and serve (with spoons to scoop up the alcohol-soaked fruit).
Since wine and fruit will vary a bit in sweetness, start with the smaller quantities of sugar and lemon, adding more if you feel the sangría needs it. Extra sugar can be dissolved in a bit of boiling water first.Use a decent rosé that you wouldn't mind drinking on its own, since the flavor of the wine stays prominent in the final drink.Four people can go through this fast and wish for more, so consider doubling the recipe if you've got sangría hogs coming to your party.Hand out spoons so that guests can eat the booze-sodden fruit at the bottom of their cups.Nutritional values are based on one of four drinks.