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Glass of non-alcoholic rhubarb sangria filled with diced apples, strawberries, peaches, and orange slices, garnished with mint

Non-Alcoholic Rhubarb Sangria

This refreshing Non-Alcoholic Rhubarb Sangria is the perfect fruity drink for summer gatherings, brunches, or cozy evenings on the patio. Made with homemade rhubarb syrup, hibiscus tea, and a medley of fresh fruits, it’s vibrant, tangy-sweet, and entirely booze-free—perfect for the whole family.
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Equipment

  • Medium saucepan
  • Fine mesh strainer
  • Large pitcher
  • Sharp knife
  • Cutting board
  • Stirring spoon

Ingredients
  

  • Rhubarb Syrup:
  • 2 cups fresh rhubarb chopped
  • 1 cup water
  • 1/2 cup honey or maple syrup
  • 1 cinnamon stick optional
  • Sangria:
  • 1 apple diced
  • 1 cup strawberries halved
  • 1 orange thinly sliced
  • 1 peach chopped
  • 3 cups cold brewed hibiscus or berry herbal tea
  • 1 cup sparkling water or lemon-lime soda
  • Fresh mint leaves for garnish

Instructions
 

  • Make the rhubarb syrup:
  • In a saucepan, combine chopped rhubarb, water, honey/maple syrup, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain and let the syrup cool completely.
  • Prepare the fruit:
  • Dice the apple, slice the strawberries and orange, and chop the peach.
  • Assemble the sangria:
  • In a large pitcher, combine the cooled rhubarb syrup, brewed tea, and all the chopped fruit. Stir well.
  • Chill:
  • Refrigerate for at least 1 hour (or up to 6 hours) to let the flavors meld.
  • Add bubbles and serve:
  • Just before serving, add sparkling water or soda. Serve over ice and garnish with mint leaves.

Notes

Swap hibiscus tea with green tea or any berry herbal blend.
Frozen fruit works well and helps chill the sangria.
You can double the rhubarb syrup and store leftovers in the fridge for up to 1 week—it’s great in iced tea or lemonade.
For a sweeter sangria, add a splash of white grape juice.
Add cucumber or basil for a savory twist.