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Vibrant Rosemary Rhubarb Mocktail

The combination of rhubarb and rosemary makes for the most refreshing summer drink!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Drinks
Cuisine: American
Servings: 2 people
Cost: $5

Equipment

  • Large bowl
  • Strainer
  • Vegetable peeler for the candied rhubarb
  • Mason jar

Ingredients

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

Instructions

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.
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    For the spritzer:

    • Mix the simple syrup and club soda in a large cup or cocktail mixing cup.
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    • 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.
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    • 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.

    Nutrition

    Serving: 2g