Rosemary Lemon Rhubarb Spritzer Recipes

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

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.

Steps:

• Bring water and sugar to a boil in a large saucepan, stirring until sugar dissolves. Add lemons and rosemary. Reduce heat, and simmer for 10 minutes. Remove from heat. Let stand for 20 minutes. Strain. Return to pan, and boil until reduced by half, about 5 minutes. Let cool completely. Fill each of 6 glasses with 3/4 cup sparkling water. Stir 1/4 cup syrup into each.

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.