Sparkling punch spritzer made with vibrant pink rhubarb and accented with rosemary and lemon juice. Perfect for a spring brunch.
- 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
- 2 cups water
- 1 1/2 cups sugar
- 3 Tbsp chopped fresh rosemary leaves
- 1/2 cup lemon juice
- Soda water or carbonated water
1 Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.
2 Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.
3 To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.