Strawberry-Rhubarb Sangría

Julia Levy
Updated
Get the recipe for Strawberry-Rhubarb Sangría.

Ingredients

  • ¼ cup granulated sugar

  • 1 cup water

  • 2 cups diced rhubarb

  • 2 cups sliced fresh strawberries, divided

  • 1 medium ripe peach, sliced

  • 1 (750-milliliter) bottle sparkling rosé wine, chilled

  • 4 fresh mint sprigs

Nutrition

Calories 222

Fat 0g

Sat Fat 0g

Cholesterol 0mg

Sodium 11mg

Protein 1g

Carbohydrate 30g

Sugar 22g

Fiber 3g

Iron 1mg

Calcium 82mg

Directions

  1. Combine the sugar and water in a small saucepan over medium; bring to a boil. Add rhubarb and 1 cup strawberries. Reduce heat and simmer, stirring often, until the fruit is tender, about 3 minutes. Pour the mixture through a wire-mesh strainer into a bowl; use the back of a spoon to squeeze out the juices. Discard the solids. Chill the syrup until cold, about 1 hour.

  2. Combine the syrup, peaches, and the remaining 1 cup of strawberries in a 3-quart pitcher. Top with the chilled wine just before serving and garnish with mint.

Yields: Serves 4 (serving size: 1¼ cups)