Rhubarb Rosé Sangria

This rhubarb rosé sangria is an easy summer sangria for a crowd, or just for you and your sweetheart! A rhubarb simple syrup recipe combined with fresh summer fruit and crisp rosé creates the ultimate summer cocktail! Serve it up with frozen, fresh fruit!

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4–5 servings

Ingredients

Rhubarb Simple Syrup

• 2 cups rhubarb, chopped (about 4–5 stalks)
• 1/2 cup honey (or granulated sugar)
• 1 cup water

Rosé Sangria

• 3 large strawberries, sliced
• 1 mandarin orange, divided into pieces
• 1 lime, sliced
• 1/4 cup basil, torn up
• 1/4 cup fresh mint, torn up
• rhubarb simple syrup (from above)
• 1 bottle Gancia rosé wine (750 mL)
• club soda, ice, frozen fruit (watermelon balls, frozen orange pieces) for serving

Instructions

1. Prepare the rhubarb simple syrup. In a medium saucepan over medium-high heat, combine the chopped rhubarb, honey, and water and bring the combination to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat, and strain with a fine mesh sieve into another jar. Discard the cooked rhubarb, or save for another use (great over ice cream)! Allow the syrup to cool.
2. In a large pitcher, add the cooled syrup, along with the strawberries, 1 mandarin orange (in pieces), the lime, basil and mint. Use a large wooden spoon to muddle the fruit with the syrup a bit to release the flavours. Pour in the rosé wine, cover and store in the fridge for at least 2-3 hours before serving.
3. Serve the sangria. Fill a glass 2/3 full of sangria, along with some of the fruit from the pitcher. Top it off with club soda, ice cubes and frozen orange pieces and/or watermelon balls. Serve immediately!

Notes:

Sangria gets better with age (to a point) so storing it in the fridge for 2-3 days will just enhance the flavours! Any longer than this and the fruit might start to go bad