Okay, full disclosure. Any sangria I drink at home comes in a bottle that I dump in a pitcher, then chop up some plums and throw them in with a bunch of ice and call it good. If the wine is suuuuuper cheap, I add 7up. This Summer Rose Sangria from Contessa Garten is only as good as the wine you make it with.
This time I bought better than my average wine and it was delicious. There is a lot of fruit, that made it fresh and bright. I found these things that are a cross between a plum and a cherry and I bought them to go in the sangria. I ate them all the day before I made the sangria so there were no plums in mine. Older son and his friends did not notice. They drank most of the sangria and said it was delicious. These are young people just starting out after college so they are broke and I gave them free booze. It could have tasted like paint thinner and they would have loved it. I drank some and it was indeed very good.
Give it a whirl, it tastes way better than the sangria swill I usually make. One time I didn’t have plums so I put in green apples. That batch needed a lot of 7up.
- 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.