Rhubarb + Rosemary Recipe

Inspired by OMA

Time30m

Serves4

non-alcoholic

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Ingredients

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1
Prepare Rhubarb Syrup
In a medium saucepan, combine the chopped rhubarb, sugar, and 2 cups of water. Bring to a boil over medium heat, stirring occasionally until the sugar is dissolved. Once boiling, reduce the heat and simmer for about 15 minutes until the rhubarb is soft.
2
Add Rosemary
Add the fresh rosemary sprigs to the saucepan and continue to simmer for another 5 minutes. Remove from heat and let the mixture cool. Once cooled, strain the syrup through a fine mesh sieve into a bowl, discarding the solids.
3
Mix Mocktail
In a large pitcher, combine the rhubarb syrup, lemon juice, and sparkling water. Stir gently to combine.
4
Serve
Fill glasses with ice cubes, pour the rhubarb and rosemary mixture over the ice, and garnish with fresh rosemary sprigs. Serve immediately.