Ina Garten’s Rosé Sangria: A Fruit-Filled Summer Drink
Ina Garten’s rosé sangria is a colourful, make-ahead drink that brings together chilled rosé, citrus, fresh fruit and a splash of spirits. It’s well suited to warm-weather lunches, garden parties and relaxed suppers, and is easy to prepare before guests arrive.
The appeal lies in its balance: dry rosé gives the sangria a light wine base, while lemon juice adds brightness and fruit brings natural sweetness. Orange liqueur and cognac lend extra depth. As with any sangria, the flavours mingle as the mixture rests, making chilling time an important part of the preparation.
Ingredients
This version is inspired by Ina Garten’s rosé sangria. It serves around six to eight people.
- 1 bottle (750ml) dry rosé wine, chilled
- 120ml pomegranate juice
- 60ml freshly squeezed lemon juice
- About 50g caster sugar, or to taste
- 120ml orange liqueur, such as Grand Marnier
- 120ml cognac
- 1 orange, thinly sliced
- About 150g fresh raspberries
- About 150g fresh strawberries, hulled and sliced
- 1 apple, cored and thinly sliced
- Ice, to serve
How to make rosé sangria
- Stir the lemon juice and sugar together in a large jug until the sugar has dissolved.
- Add the pomegranate juice, orange liqueur and cognac, then pour in the rosé.
- Add the orange, raspberries, strawberries and apple. Stir gently to combine.
- Cover and chill for several hours so the fruit can infuse the drink. Serve over ice, spooning some of the fruit into each glass.
Tips for the best result
Choose a rosé that is crisp and not overly sweet; the fruit and liqueur will add plenty of sweetness. Taste the mixture before serving and adjust with a little more lemon juice if it seems too sweet, or a touch more sugar if you prefer a softer, fruitier flavour.
For the freshest texture, add the ice only when serving. The sangria can be prepared a few hours ahead and kept covered in the fridge, but avoid leaving the sliced apple and berries to steep for too long, as they can become soft. If making it in advance, add delicate fruit closer to serving time.
A versatile drink for entertaining
Rosé sangria is easy to adapt to the season. Peaches, nectarines or sliced strawberries can work well in summer, while a few extra citrus slices bring a brighter, tangier note. Keep any changes modest so the wine and fruit remain the focus.
Because this sangria contains wine and spirits, it is an alcoholic drink. Serve it clearly labelled, offer plenty of water and provide a non-alcoholic option for guests who would prefer one.
8 Essential Tips for Crafting the Perfect Ina Garten Rosé Sangria
- Choose a dry rosé as the base.
- Chill the wine before mixing.
- Use ripe fruit for bright flavour.
- Dissolve the sugar thoroughly.
- Add the spirits gradually and taste as you go.
- Let the sangria chill so the flavours mingle.
- Add sparkling water just before serving, if desired.
- Serve over ice with fresh fruit.
Choose a dry rosé as the base.
Choose a dry rosé as the base for Ina Garten’s rose sangria to keep the drink crisp and balanced. The fruit and liqueur bring their own sweetness, so a dry wine helps prevent the finished sangria from becoming too sugary. Look for a fresh, fruity rosé and chill it well before mixing.
Chill the wine before mixing.
Chill the rosé thoroughly before mixing your sangria. Starting with cold wine keeps the drink refreshingly cool and means you won’t need to add as much ice, which can dilute the flavours. For the best result, chill the other liquid ingredients too, then let the finished sangria rest in the fridge so the fruit has time to infuse.
Use ripe fruit for bright flavour.
Choose ripe, in-season fruit to give Ina Garten’s rosé sangria its brightest, fullest flavour. Sweet, fragrant strawberries, raspberries and citrus infuse the wine beautifully, adding freshness and natural sweetness. Avoid fruit that is underripe or bland, as it can make the sangria taste less vibrant.
Dissolve the sugar thoroughly.
Dissolve the sugar thoroughly in the lemon juice before adding the other ingredients. This helps it blend evenly throughout Ina Garten’s rosé sangria, rather than settling at the bottom of the jug or leaving a gritty texture. If the sugar is slow to dissolve, stir for a little longer before pouring in the wine and spirits.
Add the spirits gradually and taste as you go.
Add the spirits gradually, tasting as you go, so you can find the balance that suits you. The orange liqueur and cognac bring warmth and depth, but too much can overwhelm the delicate rosé and fresh fruit. Start with a little less than the recipe suggests, stir well, then add more if needed.
Let the sangria chill so the flavours mingle.
Let the sangria chill in the fridge for a few hours before serving. This gives the fruit, rosé and spirits time to mingle, creating a more rounded, well-balanced flavour. Add the ice just before serving so the drink stays chilled without becoming diluted.
Add sparkling water just before serving, if desired.
For a lighter, fizzier finish, add a splash of chilled sparkling water to the rosé sangria just before serving. This gently dilutes the drink while adding a refreshing sparkle, so guests can enjoy it without the bubbles going flat. Adjust the amount to taste, and add it to the jug or individual glasses at the last moment.
Serve over ice with fresh fruit.
Serve Ina Garten’s rosé sangria over plenty of ice for a cool, refreshing drink, and add fresh fruit to each glass for a colourful finish. The fruit also brings a little extra flavour, making every serving feel bright and summery.
