Spring Rosé Sangria in Time for Easter

What a pleasant and pretty sangria to serve in the spring especially for a festive Easter dinner party. I found the recipe on the Ina Garten Barefoot Contessa site and promptly stashed it in one of my “keeper” files.

1 (750 ml) bottle good rosé wine – I like La Vieille Ferme

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.

Link to Ina’s sangria: https://barefootcontessa.com/recipes/summer-rosé-sangria