Food & Cooking Recipes Drink Recipes Fruit Cocktail 4.2 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It 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. Rate it Print