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Strawberry-Rhubarb Spritz
This star of this fizzy Strawberry-Rhubarb Spritz from Via Carota is housemade rhubarb syrup. Make this spring spritz for happy hour tonight!
👥 2 Servings👤 Jody Williams📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Make the Rhubarb Syrup
2
Rinse the rhubarb and cut into short lengths (about 1 inch/2.5 cm). Combine the rhubarb with the sugar, a small pinch of salt, and the water in a small pot. Cook over medium-low heat, stirring until the sugar dissolves (about ⏱️ 5 minutes), then turn off the heat. Let the syrup cool to room temperature, about ⏱️ 30 minutes. Strain through a fine-mesh sieve, pressing to extract all the syrup from the rhubarb. Discard the rhubarb (or save for another use). Rhubarb syrup can be refrigerated for up to 1 week.
(200 grams) sugar1 cupSalt(240 ml) sparkling water1 cup
3
Make the Strawberry-Rhubarb Spritz
4
Rinse the strawberries and set two aside for garnish. Hull the rest, and slice into quarters. In a cocktail shaker (or a large jar with a tight-fitting lid), muddle the strawberries and the rhubarb syrup. Fill the shaker with ice and pour in the vermouth and lemon juice. Put on the lid and shake vigorously for about ⏱️ 4 seconds. Strain or pour into two ice-filled rocks glasses and top up each drink with sparkling water. Drop a strawberry into each glass and serve.
(200 grams) sugar1 cup(240 ml) sparkling water1 cupSparkling water
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