Rhubarb Lime Spritzer Recipes

SPARKLING RHUBARB SPRITZER

Steps:

• In a Dutch oven, bring rhubarb and water to a boil. Boil for 15 minutes. Cool for 10 minutes; strain and reserve juice. Discard pulp. Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved. Chill thoroughly. Just before serving, add soda and ice cubes.

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

RHUBARB SPRITZ

Steps:

• Make the compote: Combine the rhubarb, strawberries, orange zest and juice, lemon zest, sugar and vanilla in a bowl. Let macerate at room temperature until juicy, about 30 minutes. Transfer to a saucepan and simmer until syrupy, about 20 minutes; let cool. Blend with an immersion blender until smooth. (The compote will keep in the refrigerator for up to 5 days.)
• Make the cocktail: Combine the Aperol, gin, lemon juice and 1/2 ounce of the compote in a cocktail shaker and fill with ice. Shake until very cold, about 1 minute.
• Strain the mixture into a wine glass filled with ice. Top with the prosecco and garnish with a strawberry slice.

RHUBARB SPRITZ

Steps:

• Add a few ice cubes to a glass. Then add the Rhubarb Syrup and elderflower liqueur. Top off with prosecco, stir and serve.
• For the rhubarb syrup: In a medium saucepot, add the rhubarb, sugar and 1/2 cup water. Bring to a gentle simmer over medium-low heat and cook until the rhubarb is tender and the liquid turns bright pink, 15 to 20 minutes. Strain the syrup and let cool completely.

RHUBARB LIME SPRITZER

Steps:

• 1Place the rhubarb, sugar and 2 tablespoons water in a medium saucepan. Cover and place over medium heat. Simmer until the rhubarb is soft enough to mash with the back of a spoon -- then mash it! Stir in the vanilla. 2Pass the rhubarb mixture through a fine-mesh sieve into a bowl, pressing the solids with the back of a spoon to extract as much syrup as possible. You should have 3/4 cup syrup. 3Fill 6 tumblers with ice. Add 2 tablespoons of syrup to each glass. Top with sparkling water (or prosecco). Squeeze a lime wedge into each glass. Give each drink a stir. Then toast to your thirst and happiness.

RHUBARB SPRITZER

Steps:

• In a medium saucepan, bring 1/2 cup water, sugar, rhubarb and lemongrass to a boil. Reduce to a simmer and cook until the rhubarb is tender, about 10 minutes. Push through a fine-mesh sieve. Let cool.
• Fill 4 small glasses halfway with ice. Pour into each glass a scant 1/4 cup rhubarb juice, then top with soda water to taste. Garnish with a basil leaf.

SPARKLING RHUBARB SPRITZER

Steps:

• In a Dutch oven, bring rhubarb and water to a boil. Boil for 15 minutes. Cool for 10 minutes; strain and reserve juice. Discard pulp. Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved. Chill thoroughly. Just before serving, add soda and ice cubes.

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 SPRITZ

Steps:

• Put the caster sugar, rhubarb, orange and star anise in a pan with the water. Bring to a simmer and cook gently for 5-6 mins, or until the rhubarb is soft and the sugar has dissolved. Remove from the heat, leave to cool and strain into a jug. (See tip below.)
• Pour 100ml of the syrup into a mixing glass or a jug with the lemon juice, rosé and ice. Stir well until the mixture has chilled, then strain into two wine glasses over ice. Top up with soda water, taste and add a dash more syrup, if you like. Garnish each with a peeled rhubarb ribbon.

SPARKLING RHUBARB SPRITZER

Steps:

• In Dutch oven, bring rhubarb and water to a boil. Boil for 15 minutes. Cool for 10 minutes; strain and reserve juice.
• Discard pulp.
• Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved.
• Chill thoroughly. Just before serving, add soda and ice cubes.