Rosemary Lemon Rhubarb Spritzer Recipe
June 15th, 2008
Thanks Elise! Your spritzer was great! I followed Elise’s spritzer recipe and it turned out wonderfully. Since Rachel is working at Stahlbush and the first rhubarb harvest of the year is just finishing we enjoyed tons of leftover rhubarb samples from their lab. Rachel had mentioned they were harvesting, I had some fresh rosemary growing in our tiny garden and Elise posted this recipe. It was a match made in heaven. Serve this drink at a party (especially one with a pink theme) or just to enjoy the creatively unique flavors on your palate. Here’s what I did:
Ingredients:
- 1 pound of frozen cut Stahlbush rhubarb (or other frozen/fresh)
- 2 cups of water
- 1 1/2 cups sugar
- 2 tablespoons fresh rosemary (Elise used more but I think it was nice and strong with 2 tablespoons)
- 1/2 cup fresh squeezed lemon juice
- Soda (Carbonated) water, chilled
Directions:
- Simmer rhubarb, sugar, water and rosemary in a sauce pan for about 15 minutes (until rhubarb dissolves)
- Remove from heat and let it cool for a bit
- Strain well into a separate container (I used cheesecloth, Elise used a fine mesh strainer)
- Add the lemon juice
- Chill and serve 1/3 cup of syrup with 2/3 cup of soda water.
I hope you enjoy it!
