Ina Garten Summer Rosé Sangria

Ina Garten Summer Rosé Sangria, a make ahead pitcher for summer parties, needs five minutes of work and an overnight rest in the fridge. She swaps the usual red wine for rosé, soaks berries and plums in Grand Marnier and Cognac, and lets time do the rest.

Use a dry rosé, not a sweet one, because the sugar and Grand Marnier already bring plenty of sweetness. The fruit needs at least two hours to soak, but a full overnight chill gives you the best flavor.

Source: Make It Ahead (2014)

Ina Garten Summer Rosé Sangria

0.0 from 0 votes

Course: BeverageCuisine: American, SpanishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

195

kcal

A fruity chilled rosé pitcher blended with raspberries, strawberries, plums, Grand Marnier, and a splash of Cognac. Mix everything in five minutes, chill overnight, and serve over ice.

Ingredients

• 1 (750 ml) bottle good rosé wine
  

• 1/2 cup Pom Wonderful pomegranate juice
  

• 1/3 cup freshly squeezed lemon juice (3 lemons)
  

• 1/4 cup superfine sugar
  

• 3 tablespoons Grand Marnier
  

• 1 tablespoon Cognac or brandy
  

• Water and ice, plus extra ice for serving
  

• 1/2 cup fresh raspberries
  

• 8 large fresh strawberries, hulled and quartered
  

• 2 red plums, pitted and sliced 1/4 inch thick

Directions

• Mix the pitcher: Combine the rosé, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight.
• Serve: When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.

Tools for this recipe

• Bormioli Rocco glass pitcher with lid, Zulay metal lemon squeezer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different wine instead of rosé?

Yes, but stick with a dry rosé for the best results. Ina recommends Robert Sinskey Vin Gris if you can find it. A sweet rosé will make the sangria too sugary since the recipe already includes sugar and Grand Marnier.

How far ahead can I make this sangria?

You can make it up to 24 hours ahead, which is the whole point of this recipe. The fruit needs at least two hours to soak up the wine and liqueur. Going past 24 hours makes the berries break down too much.

Can I skip the Grand Marnier or Cognac?

You can, but they do real work here. The Grand Marnier adds an orange sweetness that ties the berries and plums together. Without both, the sangria tastes more like fruit-flavored wine than a proper cocktail.

How should I store leftover sangria?

Keep it in the pitcher, covered, in the fridge for up to 24 hours total. After that the fruit starts to get mushy and the flavors go flat. This drinks best the same day you serve it.

Can I add other fruits to this sangria?

Stick close to the mix of raspberries, strawberries, and plums. Stone fruits and soft berries work because they absorb the wine without falling apart. Avoid citrus slices, which can turn bitter after hours in alcohol.