I Tried Ina Garten's Rosé Sangria, and It’s My New Favorite Patio Drink

If our viral drink of summer picks for 2023 (Hugo Spritz), 2024 (The Lone Ranger), and 2025 (Spa Spritz) are any indication, wine-based cocktails are no passing trend. Each of those three easy cocktail recipes start with a bottle of sparkling wine, which means “they're light and bubbly and perfect for summer days,” says Nick Detrich, owner of Magdalena in Indianapolis, Indiana and co-owner of Jewel of the South and Cane and Table in New Orleans, Louisiana. “Low in alcohol and easy to prepare, spritz cocktails are wonderful for summer,” Detrich tells me as we catch up on drink trends.

But why should sparkling get all the time in the spotlight? Wine-based cocktails can come in many forms. While brainstorming how to mix up my patio menu as summer strolls along, a recipe from Ina Garten came across my social media feed right on cue: Summer Rosé Sangria. Let’s give it a try together.

How to Make Ina’s Summer Sangria Recipe

Originally featured in Make It Ahead: A Barefoot Contessa Cookbook, which debuted in 2014, Ina’s sangria starts with a crisp, refreshing bottle of rosé. A handful of thoughtful additions perk things up with extra color and flavor. Since this is one creation that gets better after a little “marination” time, Ina’s sangria is a fabulous make-ahead party recipe.

Here’s how to make a batch that serves 6 in 10 minutes flat:

1. Combine the ingredients. In a large pitcher, combine a bottle of rosé with pomegranate juice, lemon juice, superfine sugar (aka caster sugar), a splash of orange liqueur, a spoonful of Cognac or brandy, and 1 cup of ice. Stir in a handful of fresh raspberries, quartered fresh strawberries, and sliced plums.
2. Let it rest. Cover the pitcher, pop it in the refrigerator, and allow it to chill out for at least 2 hours, or ideally, overnight.
3. Serve over ice. Come cocktail hour, fill wine glasses or highball glasses halfway with ice, then top with the sangria. Use tongs or a large spoon to transfer a few pieces of the boozy fruit into each cup.

Tips For Making Rosé Sangria

As easy to make as it is to love, Ina’s rosé sangria tastes like summer in a glass. The sweet-tart pomegranate juice and brandy add depth, while the orange liqueur and fresh citrus juice—3 lemons-worth—brightens things up. It’s beautifully balanced and a breeze to make for 6 or 60. (You’d just need a lot of pitchers and ample fridge space!)

If you, too, are feeling inspired to give Ina’s sangria a shot, here are a few pointers to keep in mind:

• You deserve quality wine. It might be tempting to reach for the most affordable bottle on the shelf since you’re mixing it with other ingredients, but the flavor of the wine still shines through. Ina offers a terrific reminder by calling for “good rosé wine”—which you can often find in the $15 to $35 range. A white or orange wine would also be delightful and refreshing with the same mix-ins.
• Invest in orange liqueur. Most widely available as Grand Marnier, this Cognac-based mixer gives a bright boost to this sangria—and so much more. Keep it handy for adding to margaritas and other tequila, whiskey, or vodka cocktails.
• Tailor the sweetness. If you prefer your cocktails on the less sweet end of the spectrum, reduce the sugar to 2 tablespoons per batch.
• Adjust your juice and fruit. Can’t find, or don’t love, pomegranate juice? Cranberry juice is a fantastic alternative. As for the produce aisle picks, plums, raspberries, and strawberries are far from your only options. Consider sliced peaches or nectarines, orange or lemon slices, cherries, or green grapes to mix things up.
• Add herbs. Go ahead and trim some fresh mint, thyme, or basil from your herb garden. Any of the above will amp up the aromatic quality of your summer sangria.
• Don’t rush it. Two hours of chill time will give you a solid sangria, but the flavors really start to meld after about 8 hours in the refrigerator. If you can plan ahead, try to mix this up the morning of an evening gathering or the night before.

The Verdict on Ina Garten’s Rosé Sangria

I recently declared that Ina Garten's go-to dinner recipe for summer parties is mine now as well. And this week, the queen of entertaining has come in clutch once again to help me mix up my big-batch drink line-up. Now that I mention it, that Grilled Halibut with Tomato and Caper Sauce would be a lovely pairing with this Summer Rosé Sangria. Seasonal dinners like Smoky Paprika Garlic Chicken, Shrimp Salad with Lime Dressing, Grilled Salmon with Chile-Watermelon Salad, and Pizza Salad would also play well with this pitcher cocktail.

Easy to make in advance, a cinch to customize based on ingredients available and guest preferences, and full of bright, complex flavor, this easy sangria recipe is going into my permanent patio hosting recipe repertoire. While there’s certainly still space for spritzes this summer, I also look forward to remixing Ina’s rosé sangria recipe as a still, chill, fruit-infused change of pace.