Recipe for: May Day Sangria with Strawberry and Rhubarb - photo 1
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Recipe for: May Day Sangria with Strawberry and Rhubarb

Drinks May Day 60 min Easy 7 wyświetleń ~56.40 PLN * - (0)
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Description

Refreshing red wine sangria with seasonal Polish strawberries and tart rhubarb, enriched with orange juice and a splash of cognac. This light, fruity option is perfect for a May picnic or garden gathering — it has vibrant colors, a pleasant balance of sweetness and acidity, and a beautiful presentation in a pitcher with fruit slices. Sangria pairs wonderfully with grilled snacks, blue cheeses, and light salads; it can be served in a carafe with ice and mint leaves for freshness. The recipe includes rhubarb syrup, which gives the drink an interesting local twist.

Ingredients Used

Ingredients (12)

Servings:
6
  • Red wine 750 ml
  • Orange juice 200 ml
  • Cognac 60 ml
  • Strawberry 300 g
  • Apple 1.1 szt. (~200 g)
  • Orange 1 szt. (~200 g)
  • Lemon 0.6 szt. (~50 g)
  • Rhubarb 150 g
  • Sugar 50 g
  • Sparkling water 300 ml
  • ✨ Opcjonalne
  • Mint 30 g
  • Ice 200 g
💰 Szacowany koszt dania: ~56.40 PLN (9.40 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb syrup

1

Prepare rhubarb syrup: cut the rhubarb into 1-2 cm pieces (do not peel, just remove the ends). Place the rhubarb in a small pot, add 50 g of sugar and 100 ml of water. Heat over medium heat for 8-10 minutes, stirring with a wooden spoon every 1-2 minutes, until the rhubarb breaks down and the liquid takes on an intense color. Reduce the heat and cook for another 2 minutes to gently reduce the syrup.

Ingredients: Rhubarb, Sugar, Sparkling water
Use a small saucepan with a diameter of 16-18 cm. Stir with a wooden spoon to prevent the syrup from burning. The finished syrup will be slightly thick and intensely pink; you can strain the pieces of rhubarb through a sieve if you want a clear syrup.
2

Strain the mixture through a fine sieve into a bowl, pressing the pulp with a spoon to extract as much liquid as possible. Set the syrup aside to cool to room temperature (about 15-20 minutes). If you want a less sweet syrup, add another 2-3 tablespoons of water.

Ingredients: Rhubarb
Use a fine mesh strainer and a stainless steel spoon for pressing. If the syrup is very hot, carefully cool it down to prevent it from shrinking too much.

Preparing the fruits

3

Wash the strawberries, remove the stems, and cut them in half or quarters depending on their size. Wash the apple, cut it into quarters, remove the seeds, and slice it thinly or dice it into small pieces. Cut the orange and lemon into thin slices, removing the seeds. Place the prepared fruits into a large pitcher.

Ingredients: Strawberry, Apple, Orange, Lemon
Use a cutting board and a sharp knife (preferably serrated for strawberries). Citrus slices will look nice in the pitcher; if you don't want seeds, remove them before adding.

Assembly

4

Pour 750 ml of red wine, 200 ml of orange juice, and 60 ml of brandy into the pitcher with the fruit. Add the cooled rhubarb syrup (either all or a total of 120 ml, depending on your preferred sweetness). Gently stir with a large spoon so that the fruit is evenly distributed, but do not crush it into a mush.

Ingredients: Red wine, Orange juice, Cognac, Rhubarb, Strawberry, Apple, Orange, Lemon
Use a large pitcher with a capacity of at least 1.5–2 liters. Stir with a wooden or silicone spoon; do not use a blender, as the fruit will break apart.

Cooling

5

Cover the pitcher with plastic wrap or a plate and place it in the refrigerator for at least 2 hours (preferably 4-6 hours). Longer chilling allows the fruits to release their aroma and flavor into the wine. 15 minutes before serving, add chilled sparkling water (300 ml) and gently stir to preserve the bubbles.

Ingredients: Sparkling water
If you plan to serve the sangria immediately, chill it for at least 30 minutes; the flavor will be less complex then. Chilling in the refrigerator is best in a sealed container to prevent it from absorbing other odors.

Serving

6

Just before serving, add ice cubes to the carafes or glasses, pour in the sangria so that each serving contains slices of fruit. Garnish with a sprig of fresh mint. Additionally, you can serve a slice of orange or a strawberry skewered on the rim of the glass.

Ingredients: Ice, mint, Strawberry, Orange
Use wide wine glasses or tumbler glasses. Do not add a large amount of ice to the pitcher beforehand — the sangria will become too diluted.

Variants

7

If you want a non-alcoholic version, use grape juice as the base, skip the cognac, and use the same rhubarb syrup and sparkling water before serving. For a more savory taste, reduce the amount of syrup by half.

Ingredients: Orange juice
The alternatives are simple: instead of cognac, you can add orange liqueur (optional). Remember that adding more juice will shorten the drink's shelf life in the fridge.

Fun Fact

💡

Sangria comes from Spain, and its name is derived from the word 'sangre' (blood) due to its red color. In Poland, it has become popular with seasonal fruits — strawberries and rhubarb are popular in summer and during the May holiday.

Best for

Majówka Spotkanie z przyjaciółmi Piknik Grill

Tips

🍽️ Serving

Serve chilled, not icy — the ideal temperature is 8–12°C. Place 2–3 pieces of fruit in the glass so each guest gets a tasty portion. Add mint just before serving to preserve the aroma.

🥡 Storage

Store the sangria in a sealed pitcher in the refrigerator for up to 48 hours. Adding sparkling water just before serving will keep the bubbles; after a few hours, the drink will lose some of its fizz. Do not freeze due to the texture of the fruits.

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