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Rosemary Lemon Rhubarb Spritzer
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Pink rhubarb spritzer with rosemary and lemon, ideal for a spring brunch.
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
Instructions:
- In a medium saucepan, combine rhubarb pieces, water, sugar, and rosemary leaves. Bring to a boil, then lower heat and simmer for approximately 15 minutes until the rhubarb disintegrates.
- After removing from heat, strain out solids with a fine mesh strainer. Stir in lemon juice and adjust sweetness to taste. Chill until serving time.
- Pour soda water into the glass, filling it halfway after adding the lemon, rhubarb, rosemary syrup.
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