Saturday, July 19, 2014

Rhubarb Spritz

Summer's in full swing here in Palmer, Alaska, and while it may be short it's no less sweet. What could be more perfect than sitting outside on a warm night, taking full advantage of the midnight sun and sipping on a refreshing Alaskan beverage? Rhubarb spritz is very easy to make and even easier to drink. All you have to do is make a simple syrup out of rhubarb and sugar and mix with seltzer water or sparkling dry white wine. Something totally Alaskan and entirely delicious. ~Patti
3/4 cup rhubarb (2-3 stalks), cut into 1/2 inch slices
3/4 cup white sugar
1 tablespoon lemon juice
3 cups seltzer water 
- or -
 1 bottle of dry white sparkling wine (750 ml)
lemon, orange and/or grapefruit slices for garnish

Any sparkling wine can be used: Prosecco, Champagne, Cava, etc., just as long as it is dry.

Choose rhubarb with little or no green streaks - it makes for a beautiful blush color if the stalks are completely red. In a medium pot add rhubarb slices, lemon juice, and sugar. Stir on medium heat until sugar dissolves. Bring to a boil, then reduce heat and simmer until rhubarb is soft, about 8 minutes.

Strain rhubarb (use a fine mesh) and extract as much liquid as possible. Use a pestle or spatula to really squish the juices out. Toss out the solids. Once you have your juice, cover and refrigerate until cold. Make it several hours before you plan to serve it so it gets nice and cold.

Divide syrup between 6 glasses and top with seltzer or sparkling wine, add ice and garnish with fruit.

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