July 4 Ina Garten Rosy Summer Sangria Recipe

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(Ina Garten)

Just in time for the July 4th bank holiday weekend, the barefoot countess herself, Ina Garten, shared it 4e July Summer Rosé Sangria recipe and it already makes you thirsty.

Garten’s summer-inspired cocktail features a blend of fresh fruit, rosé, juice and Grand Marnier Cordon Rouge, but the best part? It can be prepared ahead of time, giving you more time to get back to the party.

Related: Best Ina Garten Recipes Ever

Known for her fun cocktail tutorials on Instagram, Garten elevates traditional sangria with a touch of Grand Marnier saying, “After the year has passed, I like to remind myself that there is still so much to celebrate.”

We couldn’t agree more and as she points out, all fruits are good for you, right? Right.

Best Summer Rosé Sangria Recipe

To prepare Garten’s sangria, you will need the following ingredients:

  • 1 (750 ml) bottle of fine rosé wine
  • 1/2 cup pomegranate juice
  • 1/3 cup freshly squeezed lemon juice (3 lemons)
  • 1/4 cup superfine sugar
  • 3 tbsp Grand Marnier Cordon Rouge
  • 1 tablespoon of cognac or brandy
  • Water and ice, plus extra ice for serving
  • 1/2 cup fresh raspberries
  • 8 large fresh strawberries, hulled and cut into wedges
  • 2 red plums, pitted and sliced ​​¼ inch thick

Related: 8 Things You Didn’t Know About Ina Garten

More Ina Garten recipes to try:

Rosy summer sangria

Ingredients

  • 1 (750 ml) bottle of fine rosé wine
  • ½ cup pomegranate juice
  • â…“ cup freshly squeezed lemon juice (3 lemons)
  • ¼ cup very fine sugar
  • 3 tbsp Grand Marnier Cordon Rouge
  • 1 tbsp Cognac or brandy
  • Water and ice, plus additional ice for serving
  • ½ cup fresh raspberries
  • 8 large fresh strawberries, hulled and quartered
  • 2 red plums, pitted and sliced ​​¼ inch thick
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directions

  1. 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.

  2. When ready to serve, half fill wine glasses or whiskey glasses with ice cubes. Pour the sangria over the ice, pouring some of the macerated fruit into each glass. Serve frozen.

Kitchen counter

For 6 persons.



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