Strawberry Rhubarb Sangria

In a small sauce pan combine 1/4 cup of sugar and 1/2 cup of water, bring to a boil.  Add 2 rhubarb stalks, cut into 1/2 inch pieces and cook for 1 minute.  Transfer mixture to a medium heatproof bowl and let cool to room temperature, about 30 minutes.  Meanwhile, in a pitcher, combine 1/2 cup fresh orange juice (from 1 orange), 1 orange halved and cut into 1/4 inch slices, and 1 pint of strawberries, hulled and quartered.  To serve, add cooled rhubarb mixture, 4 cups chilled seltzer, 1 bottle (750 ml) chilled sparkling wine, such as champagne or Prosecco, and ice.  Serves 8.

Source: Everyday Food Mag.

Mint Lemonade

·      Two cups granulated sugar

·      2 cups water

·      4 lemon peel strips (each 3 inches long)*

·      12 lemon slices for garnish

·      4 large fresh mint sprigs*

·      12 small sprigs for garnish

·      1 ½ cups of fresh lemon juice

·      3 bottles of chilled sparking water (each 1 qt)

In a saucepan over medium heat, combine the sugar, water and lemon peel.  Bring to a boil, stirring to dissolve the sugar, and boil for 1 minute.  Remove from the heat, stir in the four mint sprigs and let stand for 30 minutes to infuse the syrup.  Discard the mint sprigs.  Strain the syrup into a small pitcher or bowl.  Stir in the lemon juice and refrigerate until cold.

Just before serving, transfer the syrup mixture into 1 or 2 pitchers or a punch bowl, add the sparkling water.   Either garnish each glass with a mint sprig and lemon slice or toss them all in the pitcher/punch bowl.  Add ice cubes if desired.

Source: adapted from William Sonoma – Dinner Parties

Rachel’s Thoughts: Make the syrup enough in advance to give it time to chill!  It’s a good idea to add the sparkling water in batches and taste to ensure that you don’t over dilute the syrup.

* I added additional lemon strips and mint when making the syrup to make it stronger.