Wednesday, June 15, 2011

lemon rosemary rhubarb spritzers

The other day I was searching for new ways to use up some extra rhubarb when I came across this tasty looking recipe for lemon rosemary rhubarb spritzers! Erick and I were hosting a Beehive barbeque to celebrate Melanie's upcoming new baby, so I decided that this event would be the perfect excuse to try it out.

First things first, chop up a pound or so of rhubarb.

Then chop up some fresh rosemary. The original recipe called for 3 tbsp, but I used 2 and found that to be enough.

Dump the rhubarb and rosemary in a medium sized saucepan along with the water and sugar. Bring to a boil and then simmer for 15 minutes.


After letting it cool for a little bit I strained out the solids with a cheese cloth, then added the juice of 1 lemon. Et voila! You have your tasty simple syrup. To make it into a spritzer, add an equal amount of soda water (or prosecco, or champagne! anything bubbly). Yummo!

Enjoy it with with some delicious food and great friends.

Lemon Rosemary Rhubarb Spritzers:

1 pound rhubarb, cut crosswise into 1/2'' slices
2 cups of water
1 1/2 cups of sugar
3 Tbsp of chopped fresh rosemary leaves
1/2 of cup lemon juice
Soda water or carbonated water or sparkling wine

recipe from here


katie said...

sounds yummy!
ohh you know what i had yesterday, that swiss butter cream icing! my mom made another cake, and it was soo good!

Kate Hunter said...

oh yum!!! i'm jealous! I haven't made it since the birthday party.

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