Tuesday, July 8, 2014

Rhubarb Herb Sangria

Hello, Beauty. Isn't that pink color ever so lovely??? I know! I KNOW! A sangria so simple to make, tastes sensational, and impresses all those friends and family gathering around the table during these hot summer months. The light pink color pleases the eye, while the freshly squeezed lime gives zing to the tongue. A refreshing, seasonal, light drink to serve at your next get together that uses up those ever-bearing herbs and the frozen rhubarb you've squirreled away. So, get to it, people!

First, simmer up some water, sugar and rhubarb. The rhubarb I used was from my frozen stash. You simmer the mixture just for a moment. Happy Dance.


Then, pour your rhubarb-sugar water over a bundle of herbs. Any type will do - whatever is overtaking your patio pots. I used lemon balm, but I think rosemary or basil would be delicious, too. The original recipe to inspire this sangria was from Amy Thielen's New Midwestern Cookbook, which I'm totally obsessed with - buy it now, used tarragon. Now, the pitcher goes into the fridge and chills out until you're ready to serve - a couple hours at least. 


Glug in your chilled wine - don't use anything good - just an inexpensive Pinot Grigio or 3 Buck Chuck will do, squeeze in the lime, toss in some extra herbascious-ness, and get to visiting with good friends. 

Printable Recipe Here

Rhubarb Herb Sangria
recipe inspired from Amy Thielen's New Midwestern Table 

1 cup water
1/2 cup sugar
2 cups rhubarb, chopped
1 heaping cup herbs, such as basil, lemon balm, rosemary, or tarragon
1 1.5L bottle of white wine
1 lime, juiced

In a small saucepan combine water, sugar and rhubarb. Set over moderate heat and bring up to a boil. Simmer for a moment, remove from heat and set aside. Place bundle of herbs in a large pitcher and pour hot rhubarb mixture over. Move pitcher to the refrigerator and chill thoroughly. When ready to serve, pour wine into rhubarb mixture, squeeze in lime juice and serve garnished with additional herbs and/or lime.