The combination of rhubarb and rosemary make for one refreshing summer drink. This rhubarb mocktail is the perfect combination between savory, sweet, and sour! The honey compliments the sour and savory taste from the rosemary oh so well.
The rhubarb syrup:
- Honey: this is a staple for all of my paleo mocktails, it acts as the sweetener instead of plain old regular sugar.
- Rhubarb: rhubarb is a vegetable and it’s known for its sour taste, however when it is combined with something sweet it literally is the best taste ever. I first experimented with rhubarb when I made this Rhubarb Ginger Mocktail
- Rosemary: gives this drink a little splash of savory and pairs so perfectly with the rhubarb.
- You can totally garnish this drink with a rosemary sprig if you are pressed for time, but if you have the time I highly suggest the rhubarb candies! I love candied rhubarb. They are so beautiful and simple to make. I like to serve the drink in these cute little glasses.
- Keywords: rhubarb drink, paleo mocktail, healthy drink, clean mocktail
If you like this drink, you will LOVE:
- Peach Basil Mocktail
- Cherry Limeade Mocktail
- Strawberry Basil Mocktail
- Rhubarb Ginger Mocktail
- Lavender Lemonade
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Vibrant Rosemary Rhubarb Mocktail
- Large bowl
- Vegetable peeler for the candied rhubarb
- Mason jar
Rhubarb Rosemary Simple Syrup
- 2 cups chopped rhubarb, chopped into ½-1 inch pieces
- 1/2 cup honey
- 3 cups purified water
- 2 sprigs fresh rosemary
For The Drink:
- 2 cups club soda
- 1 cup rhubarb rosemary simple syrup
OPTIONAL to garnish: candied rhubarb
- 1 whole piece rhubarb
- 1 jar rhubarb rosemary simple syrup
First decide if you are going to make the candied rhubarb to garnish, if so preheat the oven to 225 and proceed to the simple syrup first. If not, skip this step.
For the simple syrup:
- Add the chopped rosemary, honey, rhubarb, and filtered water to a large sauce pot
- Bring the syrup to a boil, then reduce to simmer and simmer for 30 minutes with a lid on.
- Once the 30 minutes is up, allow the syrup to sit in the pan for a few minutes (the longer you let it sit, the more the flavors will soak in)
- Place a large strainer over a large bowl (preferably with a lip) and pour the syrup into the bowl. The strainer will catch the rosemary and rhubarb.
- You can store the syrup in a mason jar in the fridge for up to two weeks.
For the spritzer:
- Mix the simple syrup and club soda in a large cup or cocktail mixing cup.
- Divide the drink into two cups, add an ice cube and garnish if desired.
For the candied rhubarb: (OPTIONAL)
- With a vegetable peeler, peel the washed rhubarb long ways. You should be able to get 5-10 pieces from a stalk.
- Dip the rhubarb strands in the mason jar filled with the simple syrup and let sit for 5 minutes.
- While it is sitting, line a baking sheet with wax paper.
- After the 5 minutes is up, pull out the rhubarb ribbons and lay them in a single layer on the cooking sheet.
- Bake in the oven at 225 for 40 minutes.
- Once the rhubarb has baked, take either a long spoon or other kitchen utensil and wrap the ribbons, then set down the rhubarb and allow the ribbons to mold to the utensil, this will give it it's pretty shape!
- Allow it to sit for 15 minutes so it can harden.