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.
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:
- Rosé
- Rhubarb Simple Syrup
- Elderflower Liqueur
- Prosecco
- Fresh Berries
It’s juicy, sparkling, and just a touch sweet. It may just be my favorite way to sip sangria.
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Rhubarb 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.