Rosemary Lemon Rhubarb Spritzer

Sparkling punch spritzer made with vibrant pink rhubarb and accented with rosemary and lemon juice. Perfect for a spring brunch.

  • Yield: Makes about 3 cups of syrup, and 1 1/2 to 2 quarts of spritzer

Ingredients

  • 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

Method

1 Simmer rhubarb, water, sugar, rosemary: 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 Strain, add lemon juice, chill: 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 Add soda water to serve: To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.