Rhubarb Lemonade Spritzer Recipes

ROSEMARY LEMON RHUBARB SPRITZER

Steps:

• Simmer rhubarb, water, sugar, rosemary: Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.
• Strain, add lemon juice, chill: Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.

RHUBARB SPRITZER

Steps:

• In a medium saucepan, stir rhubarb, sugar and lemon juice over medium heat until sugar dissolves.
• Bring to a boil, then reduce heat to medium-low.
• Simmer, stirring occasionally, until rhubarb breaks down completely, about 6 minutes.
• Strain through a fine-mesh sieve, pressing solids to extract as much liquid as possible.
• Discard solids.
• Cover and refrigerate until cold, at least 2 hours and up to 1 day.
• Divide syrup amount 8 glasses.
• Top with seltzer or Cava wine.
• Garnish with lemon and grapefruit slices.
• Serve immediately.

RHUBARB SPRITZER

Steps:

• In a medium saucepan, stir rhubarb, sugar and lemon juice over medium heat until sugar dissolves. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until rhubarb breaks down completely, about 6 minutes. Strain through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Cover and refrigerate until cold, at least 2 hours and up to 1 day.
• Divide syrup among 8 glasses. Top with seltzer or Cava. Garnish with lemon and grapefruit slices, if desired. Serve immediately