Summer in the Northwest is the best time to enjoy all the bounty of the garden. My favorite crop that keeps producing throughout the season is Rhubarb! When this brightly colored tart vegetable is mixed with something sweet is heaven on a spoon.
This spritzer is refreshing on a hot summers evening. Enjoy with or without a splash or two of gin or vodka.
- 3 fresh sprigs lavender, (or 1/4-1/2 tsp dried)
- 1 cup maple syrup
- 4 cups rhubarb, 1/2 inch slices
- 2 Tablespoons fresh lemon juice
- 4 2/3 cups soda water or about 3 1/2, 12oz cans
- 7 sprigs for garnish (optional)
- Gin or vodka (optional)
- Place lavender sprigs and syrup in a mug. Microwave for 1- 1 1/2 min, until bubbling. Take lavender out of syrup and discard. Pour syrup and rhubarb in a medium saute pan over medium/high heat and bring to simmer, stirring occasionally for 10 min. Once rhubarb is soft, smash with the back of a rubber spatula or (process in a blender if you want it smoother). Stir in lemon juice. Place in the fridge to cool.
- Once rhubarb is cool, pour into 7 rocks glasses (about 1/4 cup + 2 Tbl in each cup), pour in about 2/3 cup soda water, stir well and fill with ice. Stir in alcohol if desired. Garnish with lavender sprig.
This local Gin from San Juan Island Distillery is what I prefer in my Rhubarb Lavender Spritzer. Its also a great place to visit when touring San Juan Island in Washington State.
Make rhubarb syrup up to 5 days ahead and keep in an air tight container in the fridge. Top with soda water and alcohol when ready to serve.
10 minPrep Time
10 minCook Time
20 minTotal Time