Recipe Rosemary Lemon Rhubarb Spritzer

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

INGRÉDIENTS

• 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
• 2 cups water
• 1 1/2 cups sugar
• 3 tablespoons chopped fresh rosemary leaves
• 1/2 cup lemon juice
• Sparkling water or soda water

PRÉPARATION

1. Simmer rhubarb, water, sugar, and rosemary:
2. Place the rhubarb pieces, water, sugar, and rosemary leaves in a medium saucepan. Bring to a boil. Reduce heat to low and cook for about 15 minutes. The rhubarb pieces will break down.
3. Remove from heat. Strain the solids through a fine-mesh strainer. Add the lemon juice. If too sweet, add a little more lemon juice. Refrigerate until ready to serve.
4. To serve, fill a quarter to half of the glass with the lemon, rhubarb, and rosemary syrup, and the remainder with sparkling water.