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Spring Sangria

Whip up this recipe for your springtime get-togethers. Dry rosé balances sweet peach schnapps, and when rhubarb and strawberries are in season, this sangria recipe is at its freshest. Add garden garnishes for the finishing touch to this tasty treat.

Ingredients - 10
Serves - 6
Glass Type - Wine
Spring Sangria Recipe


  • 750-mL bottle Chloe Rosé
  • ½ c triple sec
  • ¼ c peach schnapps
  • ¾ c rhubarb simple syrup*
  • ½ c strawberries, sliced
  • 2 Tbsp fresh lemon juice
  • 24 oz lemon-lime soda
  • Rhubarb strips, for garnish
  • Lime slices, for garnish
  • Mint sprigs, for garnish

    *Rhubarb Simple Syrup: Combine 1 cup diced rhubarb, ½ cup sugar and ½ cup water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain and let cool.


  1. Combine all ingredients, except for soda and garnishes, in a pitcher; stir well.
  2. Fill wineglasses with ice and fill halfway with sangria.
  3. Top with soda.
  4. Garnish each glass with a rhubarb strip, lime slice and mint sprig.

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