Strawberry rhubarb sangria

By Lynn Crawford
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Bring out all the summer fresh produce for this cocktail! 



Simple Syrup

  • 1 lb (3 cups) strawberries, stems removed, halved/quartered
  • 1 lb (4 cups) rhubarb, about 4 stalks, chopped
  • 1 cup sugar
  • 1 1/2 cups water


  • 2 cups strawberries, sliced
  • 1 orange sliced
  • 1 cup basil, loosely packed
  • 2 limes, sliced
  • 1 bottle pinot grigio white wine
  • 1/2 cup vodka
  • 2 cups sparkling water
  • 1 cup strawberry rhubarb syrup


Simple Syrup 

  1. Add strawberries, rhubarb, sugar and water to a medium pot. Bring to a boil. Lower heat and let simmer for 20 minutes, or until fruit is broken down. Let the mixture cool to room temperature.
  2. Place a cheesecloth or fine mesh strainer over a medium mixing bowl and pour strawberry rhubarb mixture into the cheesecloth or strainer. Use a wooden spoon to press down on the mixture to strain. Once you’ve extracted as much liquid as possible, store the remaining fruit pulp in the fridge for future use. Add the syrup to a bottle or jar to store.


  1. Place the sliced strawberries, orange and lime slices into a large pitcher.
  2. Pour vodka and wine over the fruits and give them a stir.
  3. Refrigerate for at least three to four hours or preferably overnight. The taste will intensify and get better as it sits in the fridge. 
  4. When you are ready to serve, pour in the sparkling water or soda. Serve immediately. Enjoy! 

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