Rosé Sangria
“Everyone who lived through the 1970s has had Spanish sangria with red wine, orange and spices,” says Ina Garten, an award-winning cookbook author and Food Network host. In this version from her book Make It Ahead, Ina has updated that old cliché with a combination of rosé wine, fresh berries and plums. A splash of Grand Marnier liqueur and some Cognac add just the right balance of sweet and fruity. This refreshing drink is perfect for an Easter celebration—you can prepare it up to a day in advance so it’s ready to serve when your guests arrive.
Ingredients:
- 1 bottle (750 ml) good rosé wine
- 1/2 cup (4 fl. oz./125 ml) pomegranate juice (such as Pom Wonderful brand)
- 1/3 cup (3 fl. oz./80 ml) fresh lemon juice (3 lemons)
- 1/4 cup (1 3/4 oz./55 g) superfine sugar
- 3 Tbs. Grand Marnier
- 1 Tbs. Cognac or brandy
- 1 cup (8 fl. oz./250 ml) water
- Ice cubes
- 1/2 cup (2 oz./60 g) fresh raspberries
- 8 large fresh strawberries, hulled and quartered
- 2 red plums, pitted and sliced 1/4 inch (6 mm) thick
Directions:
Combine the rosé, pomegranate juice, lemon juice, superfine sugar, Grand Marnier, Cognac, water and 1 cup (8 oz./250 g) ice in a large glass pitcher. Stir in the raspberries, strawberries and plums. Cover and refrigerate for at least 2 hours but preferably overnight.
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. Serves 6.
Make It Ahead: Prepare the sangria and refrigerate for up to 24 hours. Pour over ice and serve cold.
Reprinted from Make It Ahead: A Barefoot Contessa Cookbook. Copyright © 2014 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Recommended Products
-
$65
-
$35
-
$179.95
-
$130.80
-
$49.95
-
$44.95
-
$8.95
-
$59.95
(22)
-
$115
(91)
-
$19.95
-
$59.95
