Strawberry-rhubarb sangria

38

PREP TIME

10 min

TOTAL TIME

20 min

Serves

6 to 8

Strawberry-rhubarb sangria

Photo, Erik Putz.


Ingredients

  • 2/3 cup granulated sugar
  • 2/3 cup water
  • 1 1/2 cups coarsely chopped rhubarb
  • 1 cup coarsely chopped strawberries
  • 2 tbsp lemon juice

Sangria

  • 1 750-mL bottle chilled rosé wine
  • 1 1/4 cups strawberry-rhubarb syrup
  • 1 cup club soda
  • 1 cup sliced strawberries
  • mint leaves
  • ice , (optional)

Instructions

  • SYRUP: Combine sugar, water, rhubarb and strawberries in a medium saucepan. Boil over medium-high until the fruits turn mushy when pressed, 8 to 9 min. Strain, using the back of a spoon to press liquid out of fruit. Stir in lemon juice. Cool completely. Will keep, refrigerated, up to 1 week.
  • SANGRIA: To serve, pour the wine, syrup, club soda and sliced strawberries into a pitcher. Add mint leaves and ice. Pour into glasses.

 

Chatelaine Quickies: Watermelon sangria

Nutrition (per serving)

  • Calories
  • 144,
  • Protein
  • 1 g,
  • Carbohydrates
  • 21 g,
  • Fibre
  • 1 g,
  • Sodium
  • 13 mg.