SANGRIA FRUIT COCKTAIL

Ingredients

1 cup granulated sugar

1 whole vanilla bean, halved and scraped

5 stalks rhubarb, 4 coarsely chopped, 1 cut into ¼ - inch slices

1 pint fresh strawberries, hulled and halved

4 ounces brandy

1 bottle sparkling rosé

1 cup red wine

1 tablespoon superfine sugar

2 limes, juiced

 

Preparation

In a saucepan, combine granulated sugar, 1cup water, and the vanilla bean. Simmer until sugar dissolves, turn off heat, and add chopped rhubarb. Cover for 5 minutes. Break up rhubarb with a spoon and set aside for 30 minutes, then strain.

Crush 12 berries into the brandy in a bowl; let sit for 30 minutes. Strain. Combine brandy mixture, rosé, red wine, superfine sugar, lime juice, and the rhubarb syrup in a pitcher and stir in rhubarb slices and the rest of the strawberries. Serves 6.

 

Blue Print Magazine