Strawberry-Rhubarb Sangria

A bright, zero-proof pitcher drink made with homemade rhubarb syrup, fresh strawberries, citrus slices, sparkling water, and ice. This sweet-tart spring and summer beverage is refreshing, family-friendly, and perfect for brunches, baby showers, picnics, and backyard gatherings.

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Course: Drink

Cuisine: American

Prep Time: 20

Cook Time: 12

Chill Time: 30

Total Time: 1 2

Servings: glasses

Calories: 105kcal

Author: Lora

Cost: 8

Equipment

Saucepan
fine mesh sieve
large pitcher
mixing spoon
measuring cups
serving glasses

Ingredients

2 cups fresh rhubarb, chopped
3/4 cup granulated sugar
1 cup water
1 pinch salt
2 cups fresh strawberries, sliced
1 orange, sliced
1 lemon, sliced
2 cups white grape juice or apple juice
3 cups sparkling water
ice, as needed

Instructions

Combine the chopped rhubarb, sugar, water, and a pinch of salt in a saucepan. Bring to a gentle simmer over medium heat and cook for 10–12 minutes, stirring occasionally, until the rhubarb breaks down.
Remove from the heat and let cool for about 10 minutes. Strain through a fine mesh sieve to create a smooth rhubarb syrup.
Slice the strawberries, orange, and lemon and place them into a large pitcher.
Pour the chilled rhubarb syrup over the fruit and add the white grape juice or apple juice. Stir gently to combine.
Refrigerate the pitcher for at least 30 minutes to allow the flavors to blend.
Just before serving, add the sparkling water and stir gently.
Fill glasses with ice, pour the sangria over the ice, spoon fruit into each glass, and serve immediately.

Notes

For deeper color, let the strawberries sit in the rhubarb syrup for 20 minutes before assembling the pitcher. Use white grape juice for a sweeter profile or apple juice for a lighter flavor. Add sparkling water only before serving to preserve the bubbles. The rhubarb syrup can be made up to 5 days ahead and refrigerated.

Nutrition