59 – Rhubarb-Infused Sangria with Berries

 Hate red wine and brandy, but they’re the only things in the house that’ll get you drunk off your ass? Try this sangria!*  Looking to take advantage of red wine’s health benefits, but prefer something less dry and a bit fruitier? Try this sangria!

This delectable drink is cheap, easy to whip up, and perfectly suited for those hot summer nights. As my hometown is currently experiencing a heat wave – like, hottest June 27th ever recorded sort of hot – I am definitely appreciative of anything that can help keep me cool; if it puts a goofy smile on my face, even better!

A few days ago, Buzzfeed shared a list of “Super Easy Sangrias to Make This Summer“, and I was instantly thankful for the inspiration. Combining ideas from a few of the different drinks on the list, I came up with my own version. It’s not overly attractive like those that Buzzfeed shared, but it’s delicious, refreshing, and full of good-for-you ingredients (and not too many of the bad). As an added bonus, it’s also quite likely to make you a better dancer – so there’s that, too!

Rhubarb-Infused Sangria with Berries

Ingredients: 2015-06-27 20.49.45

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2-4 stalks rhubarb, roughly chopped
  • 4 cups red wine, chilled (I used Naked Grape’s Sauvignon Blanc)
  • 2 cups sparkling water, chilled (I used San Pellegrino)
  • 1 oz. brandy
  • ice
  • frozen berries (preferably a mixture)


  • Toss the rhubarb into a pot with the water (regular, not sparkling) and the sugar. Cook over medium heat. stirring and pressing the rhubarb with a wooden spoon until it is soft and the sugar is dissolved. Strain out the liquid into a small bowl and throw in the freezer until cooled, 10-20 minutes. Discard the rhubarb remains.
  • Once the rhubarb/sugar mix is cooled (it doesn’t have to be cold, room temperature will do), combine all of the remaining ingredients into a pitcher that can hold at least 8 cups, and stir. When adding the ice and berries, use as much or as little as you’d like, though I’d recommend about two small handfuls of each.
  • Refrigerate and let sit for a few minutes so the berries can soak up the flavours.
  • Fighting the urge to drink straight from the pitcher, pour into glasses and enjoy.

Makes roughly 4 servings

2015-06-27 20.50.56

2015-06-27 20.50.10

Rhubarb-infused Sangria with Berries 2

* Though I joke a bit, I feel much more comfortable posting a recipe like this is if I add a reminder that alcohol can be an issue for some. Though we adults are responsible for ourselves, if you’re serving this drink to guests, please ensure they have a safe ride home.


2 thoughts on “59 – Rhubarb-Infused Sangria with Berries

    1. I’ll definitely be making this again soon, and when I do, I’m going to try using more rhubarb – it didn’t really stand out. Although, it was delicious…so it’s hard to want to mess with a good thing.

      Liked by 1 person

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