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