Rosemary Lemon Rhubarb Spritzer Recipes

ROSEMARY LEMON RHUBARB SPRITZER

Rosemary Lemon Rhubarb Spritzer image

Sparkling punch spritzer made with vibrant pink rhubarb and accented with rosemary and lemon juice. Perfect for a spring brunch.

Provided by Elise Bauer

Yield 3 cups of syrup

Number Of Ingredients 6

Ingredients

1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
2 cups water
1 1/2 cups sugar
3 Tbsp chopped fresh rosemary leaves
1/2 cup lemon juice
Soda water or carbonated water

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.

ROSEMARY LEMON SPRITZER

Rosemary Lemon Spritzer image

Provided by Sandra Lee

Categories beverage

Time 1h

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 lemon
1/2 cup sugar
5 sprigs fresh rosemary, plus more for garnish
1 liter bottle sparkling water
4 ounces ouzo or gin (optional)

Steps:

Zest the lemon. Cut 4 slices out of the middle of the lemon and reserve for garnish. Squeeze out the juice and set aside.
In a small pan over medium-high heat, stir together the sugar with 1/2 cup water until the sugar dissolves. Bring to a boil, remove from the heat, and add the rosemary sprigs and lemon zest. Let cool to room temperature, strain into a clean jar, and refrigerate until ready to use, or up to 2 weeks.
Fill 4 glasses with ice. Fill each glass three-quarters of the way up with sparkling water. Add splash of lemon juice and 2 tablespoons of the flavored syrup. Top with ouzo or gin, if using. Garnish with a lemon slice and a small sprig of rosemary.

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