Strawberry Rhubarb Sangria
Warm weather. Long weekends. Sangria.
Just makes sense right?
Unfortunately, this long weekend will consist of moving out and scrubbing down my old apartment. This sangria will get my roommates and I through it!
In Vermont, it's currently the season of short-lived produce: fiddleheads, ramps, rhubarb, etc... Precious gems you can only get fresh and local for about...2 weeks.
I snatched up some rhubarb at the co-op and got to making some simple syrup. Honestly, I had no plan for this syrup at the time -- I mostly did it for the pretty pink color. This warm and sunny weather (along with the dread that comes with moving) inspired ideas of libations, and suddenly I was making sangria. It was almost like magic.
Strawberries and rhubarb are like PB+J. So, that was an obvious combination. Adding citrus to the mix makes it super refreshing -- and a...erm...heartier drink (hello Triple Sec!).
Enjoy your long weekend everyone! If you need me, I'll be slugging sangria and hauling boxes!
- Rhubarb Syrup:
- 1/2 CUP Sugar
- 1/2 CUP Water
- 2 CUPS Rhubarb, chopped
- 1 BOTTLE Sweet White Wine (I used Shelburne Vineyards Lake View White)
- 3 CUPS Seltzer Water
- 1/2 CUP Triple Sec
- 1 CUP Strawberries, sliced
- 1/4 CUP Rhubarb Syrup
- Rhubarb Syrup: Combine sugar, water, and rhubarb in sauce pan, bring to boil, then simmer for 20 minutes, stirring occasionally. Strain through mesh colander or cheese cloth. Let syrup cool. Store in refrigerator for up to 3 weeks!
- Sangria: Let the strawberries soak in the seltzer while rhubarb syrup is being prepared.
- When syrup is cooled, combine white wine, Triple Sec, rhubarb syrup, seltzer and strawberries in container and serve chilled or over ice.
- Top with lemon slices, strawberries, and anything else you fancy!