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.
Rosemary Rhubarb Spritzer
- 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.