What’s fruity, refreshingly boozy and basically begging to be served at your next backyard gathering? Sangria, of course, but not just any sangria. Ina Garten’s summer rosé sangria is an effortlessly elegant new take on the classic warm-weather drink and it might just be the smartest decision you make all season. Read on for everything you need to know to make it for your next party.
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If you're not familiar with sangria, let's start there. Sangria is a chilled, fruit-forward punch that originated in Spain and Portugal. Traditionally made with red wine (the drink’s name is derived from sangre, the Spanish word for blood), brandy and a medley of chopped fruit, sangria is the kind of drink that’s made for fun summertime gatherings. White sangria (made with white wine) has gained popularity in recent years, but Ina’s version makes a compelling case for a third option: rosé.
What Makes Ina Garten’s Summer Rosé Sangria So Special?
Instead of the heavier red wine base, Ina uses dry rosé, which keeps things crisp, light and perfect for daytime sipping. She also adds pomegranate juice, which boosts both flavor and color. The result? A deep-pink drink that looks like summer in a glass, with just enough acidity and depth to keep it from feeling like spiked fruit punch.
Unlike some sangria recipes that pile on the sugar, Ina’s version is balanced and refined, just like the Barefoot Contessa herself. Using rosé avoids the risk of overpowering the fruit, so every sip delivers a blend of subtle wine and juicy fruit flavor. By combining the tartness of pomegranate with the sweetness of fresh summer fruit and the elegance of rosé, Ina has managed to create the ultimate cocktail that's not too sweet, not too tart, not too strong.
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How to Make Ina Garten’s Summer Rosé Sangria
You can find the full recipe on the Barefoot Contessa website, but here’s a quick rundown of the process.
In a large pitcher, combine a bottle of good rosé, pomegranate juice, fresh lemon juice, superfine sugar, Grand Marnier, Cognac, water and ice. Stir in fresh raspberries, quartered strawberries and sliced plums. Cover and refrigerate for at least 2 hours, though overnight is even better. To serve, pour the sangria into ice-filled glasses and spoon in some of the boozy fruit.
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Tips for Making the Best Summer Rosé Sangria
Use a clear pitcher (or punch bowl) and clear glasses to highlight the vibrant colors. Whatever you do, don’t hide this drink in a Solo cup.
Shop smart.
Ina’s recipe calls for “a good bottle” of rosé. It doesn’t need to be the most expensive bottle on the shelf, but because the wine is the centerpiece of the cocktail, you want one good enough to drink on its own.
No problem. Substitute a different orange liqueur (like Cointreau or Triple Sec).
Don’t skip the fresh lemon juice.
It’s key to brightening everything up. And no, bottled lemon juice won’t do.
Peaches, nectarines, or cherries would be great, too.
Chill, baby, chill.
The longer the sangria sits in the fridge, the better the flavor will be.
So, whether it’s for weekend brunch, a casual cookout or just Taco Tuesday, Ina’s Summer Rosé Sangria is the refreshing upgrade you didn’t know you needed—but will definitely want to enjoy all season long.
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