Strawberry Rhubarb Sangria Recipe
Strawberry Rhubarb Sangria has everything you need in a summertime sangria. Sweet strawberries and crisp rhubarb mingled with dry rosé wine for a sangria that's not too sweet, not too boozy, and ready to sip poolside all day long.
How to Make the Best Strawberry Rhubarb Sangria
This Strawberry Rhubarb Sangria is the perfect summertime sipper that strikes an ideal balance between sweet and sophisticated. With fresh strawberries and tart rhubarb paired with dry rosé wine, it’s a refreshing option that’s neither too sweet nor too boozy—making it ideal for poolside gatherings or warm-weather entertaining.
The key to this recipe is the homemade rhubarb simple syrup, which adds a unique tartness and beautiful color to the drink. Combined with triple sec and peach schnapps, it creates a layered flavor profile that keeps people coming back for glass after glass. The addition of soda water or lemon-lime soda at the end gives you control over the sweetness level and adds a pleasant fizz.
Prepare this sangria ahead of time, let the flavors meld in the refrigerator, and simply add your soda water when ready to serve. It’s an effortless entertainer’s drink that looks as beautiful as it tastes.
Strawberry Rhubarb Sangria
Strawberry Rhubarb Sangria has everything you need in a summertime sangria. Sweet strawberries and crisp rhubarb mingled with dry rosé wine for a sangria that's not too sweet, not too boozy, and ready to sip poolside all day long.
Ingredients
Sangria
Rhubarb Simple Syrup
Instructions
Rhubarb Simple Syrup
- In a saucepan, combine diced rhubarb, sugar, and water.
- Heat over medium-high heat, stirring occasionally, until the mixture comes to a boil.
- Reduce heat and simmer for about 10 minutes, until the rhubarb breaks down and the syrup thickens slightly.
- Strain through a fine-mesh sieve into a clean container, pressing gently on the rhubarb to extract all the liquid.
- Cool completely before using. You can make this ahead and store in the refrigerator.
Strawberry Rhubarb Sangria
- In a large pitcher, combine the rosé wine, rhubarb simple syrup, triple sec, peach schnapps, and lemon juice.
- Stir well to combine all the ingredients.
- Add the sliced strawberries and refrigerate for at least 30 minutes to allow the flavors to meld.
- Just before serving, add soda water or lemon lime soda to taste for your preferred level of sweetness and fizz.
- Serve over ice with fresh fruit garnish.
Notes
- You can adjust the amount of soda water or lemon lime soda depending on your preference—use less for a stronger sangria, more for a lighter drink.
- Make the rhubarb simple syrup ahead of time and store it in the refrigerator for up to 2 weeks.
- This sangria is best enjoyed the same day it's made, but it can be refrigerated for up to 2 days.