- This rhubarb rosé sangria is an easy summer sangria for a crowd, or just for you and your sweetheart! A rhubarb simple syrup recipe combined with fresh summer fruit and crisp rosé creates the ultimate summer cocktail! Serve it up with frozen, fresh fruit!
Rhubarb Simple Syrup
- 2 cups rhubarb, chopped (about 4–5 stalks)
- 1/2 cup honey (or granulated sugar)
- 1 cup water
- 3 large strawberries, sliced
- 1 mandarin orange, divided into pieces
- 1 lime, sliced
- 1/4 cup basil, torn up
- 1/4 cup fresh mint, torn up
- rhubarb simple syrup (from above)
- 1 bottle Gancia rosé wine (750 mL)
- club soda, ice, frozen fruit (watermelon balls, frozen orange pieces) for serving
- Prepare the rhubarb simple syrup. In a medium saucepan over medium-high heat, combine the chopped rhubarb, honey, and water and bring the combination to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat, and strain with a fine mesh sieve into another jar. Discard the cooked rhubarb, or save for another use (great over ice cream)! Allow the syrup to cool.
- In a large pitcher, add the cooled syrup, along with the strawberries, 1 mandarin orange (in pieces), the lime, basil and mint. Use a large wooden spoon to muddle the fruit with the syrup a bit to release the flavours. Pour in the rosé wine, cover and store in the fridge for at least 2-3 hours before serving.
- Serve the sangria. Fill a glass 2/3 full of sangria, along with some of the fruit from the pitcher. Top it off with club soda, ice cubes and frozen orange pieces and/or watermelon balls. Serve immediately!
Sangria gets better with age (to a point) so storing it in the fridge for 2-3 days will just enhance the flavours! Any longer than this and the fruit might start to go bad 😬
Keywords: rhubarb rosé sangria, recipes with rosé wine, rosé cocktail, simple rhubarb recipes