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.
Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
From the cookbookCookbook Details
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