STRAWBERRY RHUBARB SYRUP
2/3 cup granulated sugar
2/3 cup water
1 1/2 cups coarsely chopped rhubarb
1 cup coarsely chopped strawberries
2 tbsp lemon juice
1 750-mL bottle chilled rosé wine
1 1/4 cups strawberry-rhubarb syrup
1 cup club soda
1 cup sliced strawberries
ice , (optional)
SYRUP: Combine sugar, water, rhubarb and strawberries in a medium saucepan. Boil over medium-high until the fruits turn mushy when pressed, 8 to 9 min. Strain, using the back of a spoon to press liquid out of fruit. Stir in lemon juice. Cool completely. Will keep, refrigerated, up to 1 week.
SANGRIA: To serve, pour the wine, syrup, club soda and sliced strawberries into a pitcher. Add mint leaves and ice. Pour into glasses.
Recipe and photo via Chatelaine