Sometimes it’s easier to feed your family when you have a nice glass of sunny sangria to sip on while you’re preparing or enjoying the meal. Ina Garten shared this recipe on her blog, for Memorial Day Weekend, and it’s quickly become my new favorite (and has been getting rave reviews everywhere I take it). It highlights seasonal fruit: raspberries, strawberries, and plums, and is made with a base of rosé instead of red wine. It’s light, not too sweet, and tastes just like summer.
Cheers!
Summer Rosé Sangria by Ina Garten, Barefoot Contessa, Make it Ahead Cookbook
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 ¼ inch thick
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.
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.
Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved