Featured Recipe
Strawberry Rhubarb Rosé Punch
By Kate
"
A chilled spritz with fresh strawberry and rhubarb syrup, rosé wine, and sparkling lime soda. Balanced acidity with subtle sweetness. Fresh fruit texture, lightly fizzy, bright pink hues. Easy to make, refreshing for warm days. Vegan, gluten-free, nut-free, dairy-free, egg-free. Makes about 1 1/4 liters, suitable for casual gatherings.
"
Prep:
25 min
Cook:
6 min
Total:
31 min
Serves:
5 servings
vegan
gluten-free
summer
cocktails
punch
Introduction
Somewhere in the swirl of summer fruits, the idea of sangria meets a rosé twist with strawberry and rhubarb. Think fresh, tart, lightly sweet syrup mingling with cold wine and soda. No heavy stirring; bubbles matter. You want light fizz, fresh fruit textures popping up amid the ice. The rhubarb adds crunch and a hint of tartness that cuts sugar. Don’t skip chilling the syrup thoroughly—warm syrup kills wine’s vibe. Swap lemons for limes for sharper edge, or switch rosé for a dry white if you prefer lighter notes. Frozen fruit works if fresh’s not around. Technique is about timing—watch syrup bubble stage, avoid caramelizing sugar or losing brightness. When you strain, don’t mash too hard or you’ll get cloudy. Serve fast. Expect clinks, fizz, occasional strawberry seeds. Refreshing. Not complicated.
Ingredients
Strawberry Rhubarb Syrup
- 100 ml water (just under 1/2 cup)
- 100 g granulated sugar (about 1/2 cup)
- 1 lemon, thinly sliced
- 400 ml fresh strawberries quartered (or thawed frozen)
- 450 ml sliced fresh rhubarb (or thawed frozen)
- 450 ml chilled rosé wine
- 200 ml chilled lemon-lime soda (like Sierra Mist or Sprite Zero for less sugar)
- Fresh strawberries halved
- Thin rhubarb ribbons (for garnish, optional)
- Ice cubes
Punch
About the ingredients
Sugar water combined with fresh fruit builds base. Use granulated sugar, but light brown sugar adds slight molasses depth if preferred. Frozen rhubarb and strawberries pass if fresh out of season; thaw fully before cooking. Lemon slices add acidity and subtle bitterness; limes swap cleanly—do not use bottled juice, fresh slices improve aroma. Rosé wine: any dry style works, avoid overly sweet or heavily oaked versions to maintain freshness. Soda choice influences sweetness level and zest; lemon-lime sodas give citrus sparkle. For lower sugar, use diet soda or soda water with a touch of juice. Fresh strawberry halves in final assembly add texture; peel rhubarb ribbons thinly for garnish to avoid woody chewing. Keep all cold pre-assembly to preserve chill and carbonation.
Method
Strawberry Rhubarb Syrup
- In a saucepan, combine water, sugar, lemon slices, strawberries, and rhubarb. Bring to a soft boil over medium heat, bubbles breaking gently at surface.
- Stir frequently. Simmer about 4-5 minutes until fruit starts collapsing and color deepens to bright ruby red—should smell tart, inviting.
- Remove from heat. Pour through fine mesh strainer pressing gently on solids to extract liquid but avoid pulp sludge.
- Cool syrup to room temperature, then refrigerate minimum 50 minutes or until fully chilled. Syrup thickens slightly when cold.
- In a large pitcher, combine chilled syrup, rosé wine, and lemon-lime soda. Stir once — don’t overdo bubbles, just enough to mix.
- Add fresh strawberry halves and ice cubes for crunch and chill.
- Optional: add thin rhubarb strips on top for a decorative pink twist and slight rhubarb aroma.
- Serve immediately. Keep cold, best enjoyed fresh, but syrup can stay refrigerated up to 3 days.
- Adjust sweetness: add club soda if too sweet or a squeeze of fresh lime for brightness.
Punch assembly
Technique Tips
The syrup stage is fundamental. Bring ingredients to gentle boil, not full rolling boil; vigorous boil degrades fruit flavor and risks sugar crystal burn. Stir regularly to dissolve sugar fully and prevent sticking. Simmer 4–5 minutes—should smell intensely fruity but not jammy. Strain through fine sieve promptly; pressing solids too hard releases pulp and bitterness. Chill syrup completely to prevent wine from warming or losing bubbles once combined. When mixing punch, stir lightly just to incorporate; over stirring flattens soda bubbles. Add fruit and ice last—fruit cools drink and adds freshness. Garnishing with thin rhubarb strips introduces a crunchy, slight astringency that balances sweetness. Avoid letting punch sit long after adding soda; carbonation will dissipate. Serve in clear glasses to show vivid pink color; occasional stirring between servings refreshes flavors.
Chef's Notes
- 💡 Make sure fruit is ripe. Quality matters. Pick firm strawberries, bright green rhubarb. Check for strong aromas. Frozen works too, but thaw well.
- 💡 Syrup needs patience. Simmer 4-5 minutes. Smell the mix; tartness peaks just before fruit collapses. Avoid boiling too hard. It ruins flavors.
- 💡 Chill everything before assembly. Warm punch kills fizz. Quick assembly matters. Last ingredient in should be soda. Keep it bright and bubbly.
- 💡 Serve in clear glasses. Show off vibrant pink hue. Eye-catching appeal matters. Fresh strawberries floating, thin rhubarb ribbons add texture.
- 💡 Adjust sweetness mid-punch. If it’s too sweet, add club soda, squeeze lime. Brightens whole drink. Experiment within your taste preferences.
