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      Blog — sangria

      Sip of the Month: Strawberry Rhubarb Sangria

      Sip of the Month: Strawberry Rhubarb Sangria

      Just in time for our new Happy Hour Mask, this summer sip is light, refreshing and bursting with flavour. 

      Strawberry Rhubarb Sangra
      Strawberry Rhubarb Sangra

      Serves 6-8

      INGREDIENTS

      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

      SANGRIA
      1 750-mL bottle chilled rosé wine
      1 1/4 cups strawberry-rhubarb syrup
      1 cup club soda
      1 cup sliced strawberries
      mint leaves
      ice , (optional)

      METHOD
      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