Sangria is probably the best summertime drink ever, except for margaritas. Margaritas are king. You can start with mediocre wine and when you add fruit and liquor it completely transforms it into something, fresh, new and delicious.
Since it's strawberry season and my garden is bursting with rhubarb, I obviously had to try every concoction of the two possible. And let me tell you they make a darn good sangria.
We created a rhubarb syrup for one of our signature drinks at our wedding. We called it a Rhubarb Fizz. It was homemade rhubarb syrup, St. Germaine liquor ( a sweet, elderflower liquor), Prosecco, and vodka. All of my favorite things. This sangria is pretty similar, except there is the addition of strawberries and I used Pinot Grigio instead of Prosecco, but Prosecco would also be awesome in this Sangria. You can easily replace the white wine with any kind of white win you like! I also added a few limes for a nice citrusy kick. Plus they are pretty and green.
- For the Rhubarb Syrup:
- 2 cups rhubarb (diced or roughly chopped)
- 1 cup water
- 1 cup sugar
- For the Sangria:
- 1 bottle white wine (Pinot Grigio)
- 1/2 cup vodka
- 1/4 cup St. Germaine Liquor
- 1 cup strawberries (sliced)
- 1 lime (sliced)
- Start by preparing the rhubarb syrup. Heat the water, sugar, and rhubarb in a small saucepan. cook for about 5 minutes, on medium low heat, until the mixture has thickened and turned a light pink.
- Strain the rhubarb out of the liquid. Place the strained liquid in the refrigerator to cool.
- Combine the bottle of wine, vodka, St. Germaine liquor, strawberries, and limes in a large pitcher. Once the rhubarb syrup has cooled, add it to the wine mixture. Let the sangria sit in the refrigerator for at least 30 minutes, or up to 2 days. Serve with extra sliced strawberries and sliced limes.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||2 g|