Wednesday, May 21, 2014

A spring sangria!

Sangria hails from Spain. It typically was created using red wine, fruit, and brandy. This punch was produced because water was not safe yet to drink. It originally had spices, red wine and possibly water.

Nowadays, sangria can have any variety of wine, juices, sweeteners, liquor and fruit. It's basically an adult fruit punch. Any variety you can think of is out there. Of course, you can buy it pre-made at the supermarket, but its not nearly as delicious as homemade. When you make it yourself, you can customize it to the sweetness and alcohol content to your liking.

For spring, I wanted to make a sangria that screamed SPRING. If you can't find pink lemons, regular will do just fine. This delightfully pink sangria looks gorgeous and taste amazing! You make need to make a couple of pitchers for company.

Rhubarb Sangria

Serves: 6-8      Cook Time: 15 min      Prep Time: 5 min

  • 4 stalks rhubarb, cut in to 1/2" pieces
  • 1 cup sugar
  • 1 cup water
  • 1 pint strawberries, sliced
  • 1 bottle sparkling wine or presecco (either rose or white)
  • 1 cup selzter water
  • 1 pink lemon, sliced

Rhubarb, sugar and water

Simmering rhubarb

Straining out rhubarb to
reveal pink simple syrup


Combine rhubarb sugar and water. Cook until tender. Strain out rhubarb and reserve syrup. Save the cooked rhubarb to top ice cream, use in a tart, or to eat with yogurt! Place syrup in fridge. When syrup is cold, place in pitcher. Add sparkling wine, strawberries, lemon slices and top off with water.

A beautiful sangria for any occasion!

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