Rhubarb Rosé Sangria

A glass of rhubarb rosé sangria surrounded by flowers

Toast summer with this perfectly crisp, floral, and effervescent Rhubarb Rosé Sangria! Flavors of rhubarb, elderflower, strawberry, and raspberry fill each glass. 

Summer In A Glass

Summer wouldn’t be complete with a crisp and cool sipper on constant rotation. Mine happens to be this tart, sweet, effervescent Rhubarb Rosé Sangria. It’s packed with fresh flavors and is quite honestly dangerously easy to imbibe!

Read on to learn more about this summer sip that I’ll be making on repeat this summer. 

A glass of rhubarb rosé sangria surrounded by flowers

How To Make Rhubarb Rosé Sangria

Sangria is simple. You take wine, a sweet liqueur, some fruit, and perhaps something sparkling for a little bubbly kick. Sangria is delicious with white and red wine, each having its own unique flavor and fruit combination it pairs well with. I love making sangria with rosé, however, for a crisp and tart twist on the popular drink. 

A few key ingredients make up my recipe:

  1. Rosé 
  2. Rhubarb Simple Syrup
  3. Elderflower Liqueur
  4. Prosecco
  5. Fresh Berries

It’s juicy, sparkling, and just a touch sweet. It may just be my favorite way to sip sangria. 

A glass of rhubarb rosé sangria surrounded by flowers
A glass of rhubarb rosé sangria surrounded by flowers

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Rhubarb Rosé Sangria

Toast summer with this perfectly crisp, floral, and effervescent sangria! Flavors of rhubarb, elderflower, strawberry, and raspberry fill each glass.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Drinks
Cuisine: American
Keyword: Cocktails, Drinks, Elderflower, Prosecco, Rosé, Sangria

Ingredients

For the rhubarb simple syrup:

  • 1 cup lemon honey
  • 1/2 cup water
  • 3 cups rhubarb (about 4 stalks), chopped

For the sangria:

  • 1 Bottle (750 ML) Rosé, chilled
  • 1 cup elderflower liquer
  • 1 Cup Rhubarb simple syrup
  • 1 Cup Raspberries
  • 1 Cup strawberries Hulled and sliced
  • 1 Bottle (750 ML) Prosecco chilled

Instructions

For the rhubarb simple syrup:

  • In a saucepan, combine honey and water.
  • Heat over medium, swirling pan to dissolve honey in water.
  • Once honey is dissolved, remove from heat, add chopped rhubarb, and cover. Allow to cool completely.
  • Once completely cool, strain rhubarb from syrup, and store in a glass jar in refrigerator until ready to use,

For the sangria:

  • In a pitcher, combine the Rosé, elderflower liquer, and rhubarb simple syrup. Chill in fridge for at least 30 minutes.
  • When ready to serve, add sliced strawberries and raspberries to a glass with ice. Fill glass 3/4 way with sangria, and top with prosecco.

Notes

-Use whatever fruit you like! I like using berries personally, since the colors look so beautiful. Peaches would make a great addition!
-Use champagne, soda water (flavored?!), or any other effervescent beverage to top off your cocktail, if you can't find prosecco.
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