Food & Cooking Recipes Drink Recipes Fruit Cocktail 4.2 (5) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Servings: 6 Making sangria may take more effort than icing down a cerveza, but this sweet-tart version of the ultimate summer drink will be as memorable as a Barcelona sunset. (Well, almost.) 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 rose 1 cup red wine 1 tablespoon superfine sugar 2 limes, juiced Directions In a saucepan, combine granulated sugar, 1 cup 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, rose, red wine, superfine sugar, lime juice, and the rhubarb syrup in a pitcher, and stir in rhubarb slices and rest of strawberries. Print