Sippin on champagne while we thirstaaayy…or in this case Rosemary Rhubarb Spritzers.
Okay so going to the farmers market has officially become a weekend thing for me.
I mean Chocolate Honey and Cinnamon Honey??!! Stop it.
I am like a kid at Disney Land meeting Ariel for the first time when I’m at the farmers market. My eyes can’t focus on any one thing for too long and I skip along with each sugar induced step…thanks to the honey 🙂
I absolutely adore Strawberry Rhubarb pie. I love the way that sweet juicy strawberries intersect with tangy rhubarb.
Other than pie I’m ashamed to say that I haven’t had much use for rhubarb. It’s bright red hue lured me over to the table at the market last weekend so I decided to bring her home and figure out what to later with my dear little friend rhubarb.
On the way home, it was hot and I wanted a nice refreshing ‘special’ drink. It was on the streetcar that the idea was spawned.
I had some rosemary left over from my other farmers market visit, so decided to treat myself to a sweet elixir. I’m sure you’re noticing an obsession pattern here….Just so we’re on the same page I’m talking about the farmers market, not drinking…although….it’s summer, don’t judge me folks.
I am SUCH of fan of sweet and savoury pairings. I always believe that these types of match ups bring out the best of all of the flavours involved. More on that later…
Rosemary is such a romantic, beautiful, aromatic herb that is right up there with thyme as one of my favourite herbs. In this recipe it brings a delicate earthy compliment to the rhubarb and rounds out the sweet.
I actually (surprisingly?) didn’t even use alcohol in the recipe. If you do, I’d suggest white rum or prosecco so that the drink retains it’s nice pink tint.
Now sip on.
- 2 stalks rhubarb, cut into 1/2-inch slices
- 2 cups water
- 1 1/2 cups sugar
- 2-3 tablespoons chopped fresh rosemary leaves
- Squeeze of half of lemon
- Perrier or club soda
- Into a medium saucepan add rhubarb, water, sugar, and rosemary. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes or until rhubarb pieces break down.
- Remove from heat and strain with a mesh strainer. Add lemon juice. Chill until ready to serve.
- When ready to serve, fill half of the glass with the rhubarb syrup, and top with Perrier or club soda.
- Add ice or alcohol if desired. I'd recommend either vodka or white rum.
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