Strawberry Rhubarb Spritzer takes a beautiful, homemade, ruby red syrup and pairs it with mineral water for a refreshing, springtime drink.
Prep Time5minutes
Cook Time20minutes
Total Time25minutes
Servings5
AuthorThe Kitchen Maus
Ingredients
Syrup
6ozof Chopped Strawberries
5.5ozof Sliced Rhubarb
1/2cupof Water
1cupand 1tbsp of Sugar
3+ 1/4 teaspoons of Vanilla Extractor 1.5 tablespoons of Vanilla Sugar
1/8cupof Lemon Juice
Spritzer
1/4cupof Strawberry Rhubarb Syrup
12ozof Mineral Water
Instructions
Wash, clean and slice up the rhubarb. Wash, dehull and chop up the strawberries into small pieces. Place both into a medium sauce pan with 1/2 cup of water. Bring to a boil and than reduce the heat to medium. Cook for 10 minutes, stirring occasionally, until everything becomes very soft.
Place a fine mesh sieve onto a medium bowl. Pour the strawberry rhubarb mush into it. With the back of a ladle, press the liquid out of the fruit & vegetable mush. Discard leftover solids.
Pour the liquid back into the medium sauce pan. Add sugar, vanilla extract and lemon juice. Cook on medium low for 5 minutes, stirring often, until sugar is dissolved. Taste as it cooks to see if it's sweet enough for you. Enjoy!
Recipe Notes
This makes approximately 1 + 1/4 cups of syrup. The recipe can easily be doubled if you need more. The syrup does not have a long shelf life. Keep it cool in the fridge and plan to use it up within a week or two.